Affiliation:
1. Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang 315832 China
2. Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang 315832 China
3. Zhejiang Marine Development Research Institute Zhoushan Zhejiang 316021 China
4. Zhejiang Yulin Technology Co., Ltd. Ningbo Zhejiang 315021 China
Abstract
SummaryShrimp undergo rapid deterioration after death, primarily due to enzyme activity and microbial growth, with freezing serving as its primary preservation method. In this study, shrimp underwent both conventional freezing (CF) and magnetic field‐assisted freezing (MF), and the shrimp meat's metabolites were scrutinised via metabonomic analysis techniques. The results demonstrate that MF treatment effectively preserved umami components like glutamic acid (log2(FC) = 0.37) and inosinic acid (1.02) while inhibiting the accumulation of spoilage‐related metabolites such as inosine (HxR) (−2.51), hypoxanthine (Hx) (−1.43) and uric acid (UA) (−1.24). Moreover, specific compounds, including 3‐methylhistidine, 1,6‐bisphosphate, phosphatidylcholine (PC), phosphatidylethanolamine (PE), HxR, Hx and UA were recognised as potential biomarkers throughout the freezing process. This research offers crucial insights into the intricate molecular mechanisms behind magnetic field‐assisted freezing.
Funder
National Key Research and Development Program of China