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Article

Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage

by
Chen Zhu
1,2,†,
Dexin Jiao
1,2,†,
Ying Sun
1,2,
Lihang Chen
1,2,
Siyu Meng
1,2,
Xiaona Yu
1,2,
Mingzhu Zheng
1,2,
Meihong Liu
1,2,
Jingsheng Liu
1,2 and
Huimin Liu
1,2,*
1
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
2
National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Molecules 2022, 27(19), 6302; https://doi.org/10.3390/molecules27196302
Submission received: 27 August 2022 / Revised: 19 September 2022 / Accepted: 21 September 2022 / Published: 24 September 2022
(This article belongs to the Special Issue Quality Control in Food Processing)
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Abstract

The present study aimed to explore the effects of ultra-high pressure (UHP) on the cathepsin (B, D, H, and L) activities, protein oxidation, and degradation properties as well as quality characteristics of iced shrimp (Litopenaeus vannamei). Fresh shrimps were vacuum-packed, treated with UHP (100–500 MPa for 5 min), and stored at 0 °C for 15 days. The results showed that the L* (luminance), b* (yellowness), W (whiteness), ΔE (color difference), hardness, shear force, gumminess, chewiness, and resilience of shrimp were significantly improved by UHP treatment. Moreover, the contents of surface hydrophobicity, myofibril fragmentation index (MFI), trichloroacetic acid (TCA)-soluble peptides, carbonyl, dityrosine, and free sulfhydryl of myofibrillar protein (MP) were significantly promoted by UHP treatment. In addition, UHP (above 300 MPa) treatment enhanced the mitochondrial membrane permeability but inhibited the lysosomal membrane stability, and the cathepsin (B, D, H, and L) activities. UHP treatment notably inhibited the activities of cathepsins, delayed protein oxidation and degradation, as well as texture softening of shrimp during storage. Generally, UHP treatment at 300 MPa for 5 min effectively delayed the protein and quality deterioration caused by endogenous enzymes and prolonged the shelf life of shrimp by 8 days.
Keywords: Litopenaeus vannamei; ultra-high pressure; endogenous enzymes; protein properties; quality characteristics Litopenaeus vannamei; ultra-high pressure; endogenous enzymes; protein properties; quality characteristics

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MDPI and ACS Style

Zhu, C.; Jiao, D.; Sun, Y.; Chen, L.; Meng, S.; Yu, X.; Zheng, M.; Liu, M.; Liu, J.; Liu, H. Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage. Molecules 2022, 27, 6302. https://doi.org/10.3390/molecules27196302

AMA Style

Zhu C, Jiao D, Sun Y, Chen L, Meng S, Yu X, Zheng M, Liu M, Liu J, Liu H. Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage. Molecules. 2022; 27(19):6302. https://doi.org/10.3390/molecules27196302

Chicago/Turabian Style

Zhu, Chen, Dexin Jiao, Ying Sun, Lihang Chen, Siyu Meng, Xiaona Yu, Mingzhu Zheng, Meihong Liu, Jingsheng Liu, and Huimin Liu. 2022. "Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage" Molecules 27, no. 19: 6302. https://doi.org/10.3390/molecules27196302

APA Style

Zhu, C., Jiao, D., Sun, Y., Chen, L., Meng, S., Yu, X., Zheng, M., Liu, M., Liu, J., & Liu, H. (2022). Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage. Molecules, 27(19), 6302. https://doi.org/10.3390/molecules27196302

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