Quality change of prawn during low-frequency electric field ice temperature storage

Abstract

Objective: This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage (CFPS) technology improving the quality of shrimp. Methods: Low-frequency electric field was applied on the basis of controlled freezing-point storage (LFEF+CFPS) to preserve prawns, and the contents of malondialdehyde and salt soluble protein, as well as the changes of Ca2+-ATPase activity, pH value, shear force, color difference and protein molecular weight of prawns were monitored. Results: Compared with the conventional CFPS, the LFEF+CFPS had no significant effect on the content of malondialdehyde, salt-soluble protein, pH, shear force and color of prawn meat. However, after 3 days of storage, LFEF + CFPS treatment significantly inhibit the decrease of Ca2+-ATPase activity, and the Ca2+-ATPase activity of LFEF+CFPS treatment group stored for 15 days was 2.20 times that of the CFPS treatment group. In addition, LFEF + CFPS treatment significantly inhibited the decrease in the density of myosin heavy chain, actin and tropomyosin bands. Conclusion: Compared with conventional CFPS treatment, LFEF + CFPS treatment significantly inhibited the decrease of Ca2+-ATPase activity and protein degradation, maintained the stability of protein structure and properties, and slowed down the deterioration of prawn meat quality.

Keywords

• prawn
• low-frequency electric field
• controlled freezing-point storage
• quality