Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes

Journal of Food Processing and PreservationEarly View e16816 ORIGINAL ARTICLE Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound-assisted immersion freezing: Effects on microstructure and quality changes Zhiheng Hu, Zhiheng Hu Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Conceptualization, Data curation, Software, Writing - original draft, Writing - review & editingSearch for more papers by this authorYaoxian Chin, Yaoxian Chin Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Contribution: Conceptualization, ​Investigation, Writing - review & editingSearch for more papers by this authorJiangyin Huang, Jiangyin Huang Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: ​Investigation, ResourcesSearch for more papers by this authorJiaying Zhou, Jiaying Zhou Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Data curationSearch for more papers by this authorGaoshang Li, Gaoshang Li Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Formal analysis, SoftwareSearch for more papers by this authorZhisheng Pei, Zhisheng Pei Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Contribution: Writing - review & editingSearch for more papers by this authorWenhui Shang, Wenhui Shang Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Contribution: Writing - review & editingSearch for more papers by this authorYaqin Hu, Corresponding Author Yaqin Hu 1004346262@qq.com orcid.org/0000-0002-8557-8666 Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Correspondence Yaqin Hu, College of Food Science and Engineering, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Yazhou Bay Innovation Institute, Sanya 572022, China. Email: 1004346262@qq.com Chunhong Yuan, Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda4-3-5, Morioka 020-8551, Japan. Email: chyuan@iwate-u.ac.jp Contribution: Funding acquisition, Project administration, Writing - review & editingSearch for more papers by this authorChunhong Yuan, Corresponding Author Chunhong Yuan chyuan@iwate-u.ac.jp orcid.org/0000-0003-1371-7599 Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Japan Correspondence Yaqin Hu, College of Food Science and Engineering, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Yazhou Bay Innovation Institute, Sanya 572022, China. Email: 1004346262@qq.com Chunhong Yuan, Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda4-3-5, Morioka 020-8551, Japan. Email: chyuan@iwate-u.ac.jp Contribution: Funding acquisition, Supervision, Writing - review & editingSearch for more papers by this authorJianchu Chen, Jianchu Chen orcid.org/0000-0001-9363-558X National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Funding acquisition, Validation, Writing - review & editingSearch for more papers by this author Zhiheng Hu, Zhiheng Hu Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Conceptualization, Data curation, Software, Writing - original draft, Writing - review & editingSearch for more papers by this authorYaoxian Chin, Yaoxian Chin Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Contribution: Conceptualization, ​Investigation, Writing - review & editingSearch for more papers by this authorJiangyin Huang, Jiangyin Huang Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: ​Investigation, ResourcesSearch for more papers by this authorJiaying Zhou, Jiaying Zhou Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Data curationSearch for more papers by this authorGaoshang Li, Gaoshang Li Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Formal analysis, SoftwareSearch for more papers by this authorZhisheng Pei, Zhisheng Pei Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Contribution: Writing - review & editingSearch for more papers by this authorWenhui Shang, Wenhui Shang Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Contribution: Writing - review & editingSearch for more papers by this authorYaqin Hu, Corresponding Author Yaqin Hu 1004346262@qq.com orcid.org/0000-0002-8557-8666 Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Sanya, China Correspondence Yaqin Hu, College of Food Science and Engineering, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Yazhou Bay Innovation Institute, Sanya 572022, China. Email: 1004346262@qq.com Chunhong Yuan, Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda4-3-5, Morioka 020-8551, Japan. Email: chyuan@iwate-u.ac.jp Contribution: Funding acquisition, Project administration, Writing - review & editingSearch for more papers by this authorChunhong Yuan, Corresponding Author Chunhong Yuan chyuan@iwate-u.ac.jp orcid.org/0000-0003-1371-7599 Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Japan Correspondence Yaqin Hu, College of Food Science and Engineering, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Yazhou Bay Innovation Institute, Sanya 572022, China. Email: 1004346262@qq.com Chunhong Yuan, Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda4-3-5, Morioka 020-8551, Japan. Email: chyuan@iwate-u.ac.jp Contribution: Funding acquisition, Supervision, Writing - review & editingSearch for more papers by this authorJianchu Chen, Jianchu Chen orcid.org/0000-0001-9363-558X National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Contribution: Funding acquisition, Validation, Writing - review & editingSearch for more papers by this author First published: 17 June 2022 https://doi.org/10.1111/jfpp.16816Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The fresh keeping ability of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF), and refrigerator freezing (RF) was compared in Fenneropenaeus chinensis (F. chinensis). Observation of muscle microstructure indicated that UIF treatment had the smallest ice crystals formation with uniform distribution, resulting in minimal damage to muscle tissues. Meanwhile, UIF-treated F. chinensis showed slower pH change, lower values of total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS). The higher values of salt soluble protein content，Ca2+-ATPase activity, and water-holding capacity revealed that UIF could inhibit protein degeneration and moisture loss. In addition, an excellent sensory evaluation score also verified the efficient fresh keeping capacity of UIF. Our results indicate the potential of UIF in maintaining the freshness and quality of F. chinensis during frozen storage. Novelty impact statement Preservation effects of different freezing methods to Fenneropenaeus chinensis were compared. Ultrasound-assisted immersion freezing caused less tissue damage to shrimp and could inhibit the spoilage during frozen storage. Ultrasound assistance is efficient for the fresh keeping of aquatic products. CONFLICT OF INTEREST The authors report that there are no conflict of interest. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available in [repository name] at [URL/DOI], reference number [reference number]. These data were derived from the following resources available in the public domain: [list resources and URLs]. Early ViewOnline Version of Record before inclusion in an issuee16816 RelatedInformation