Impact of intestinal components on muscle quality deterioration in red shrimp (Solenocera crassicornis) during cold storage

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-25 DOI:10.1016/j.foodchem.2025.143571

Feng Wang , Soottawat Benjakul , Zhiyu Liu , Lukai Ma , Bin Zhang

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Abstract

Shrimp intestine has great effect on the muscle quality during long term storage. This study examined the effects of shrimp intestine on the muscle quality of red shrimp (Solenocera crassicornis) during cold storage. Removing the intestine significantly reduced TVC, TVB-N, and TCA-induced protein precipitation levels, mitigating muscle quality deterioration. Proteomic analysis revealed that intestinal proteins (7.6–621.4 kDa) and muscle proteins (1.8–1328.3 kDa) influenced muscle protein metabolism via structural proteins and metabolic enzymes. Peptidomic analysis identified 519 differential peptides (261 upregulated, 258 downregulated) in TS6 vs. CS6 after six days of storage, linked to proteolysis and microbial infection pathways. Additionally, Vibrio and Aliivibrio genera in the intestine increased significantly during storage, with Vibrio abundance accelerating muscle protein degradation. These findings provide insights into improving cold storage techniques and spoilage prevention for aquatic products.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.