Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei)

2020 ◽  
Vol 11 (2) ◽  
pp. 1270-1278 ◽  
Author(s):  
Bin Zhang ◽  
Hui Yao ◽  
He Qi ◽  
Xiao-li Zhang
Keyword(s):  
Litopenaeus Vannamei ◽  
Frozen Storage ◽  
Muscle Proteins ◽  
Alginate Oligosaccharides ◽  
The Stability ◽  
Frozen Shrimp

The stability of muscle proteins improved during frozen storage.

Label-free proteomic analysis revealed the mechanisms of protein oxidation induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle

2021 ◽  
Author(s):  
Hui-min Lin ◽  
Xue-er Qi ◽  
Shan-shan Shui ◽  
Soottawat Benjakul ◽  
Santiago P. Aubourg ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Hydroxyl Radicals ◽  
Litopenaeus Vannamei ◽  
Protein Oxidation ◽  
Proteomic Analysis ◽  
Muscle Proteins ◽  
Label Free ◽  
Whiteleg Shrimp ◽  
The Stability ◽  
Oxidative Effects

The oxidative effects of hydroxyl radicals derived from a FeCl3/ascorbic acid/H2O2 system on the stability of muscle proteins in peeled shrimp (Litopenaeus vannamei) were investigated.

Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp ( Litopenaeus vannamei )

2017 ◽  
Vol 228 ◽  
pp. 257-264 ◽  
Author(s):  
Bin Zhang ◽  
Hai-xiao Wu ◽  
Hui-cheng Yang ◽  
Xing-wei Xiang ◽  
Hai-bo Li ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Frozen Storage ◽  
Alginate Oligosaccharides

Effects of Fumonisin B1-Containing Feed on the Muscle Proteins and Ice-Storage Life of White Shrimp (Litopenaeus vannamei)

2013 ◽  
Vol 24 (4) ◽  
pp. 340-353 ◽  
Author(s):  
Miriam-Hiesu García-Morales ◽  
Martín Pérez-Velázquez ◽  
Mayra L. González-Felix ◽  
Armando Burgos-Hernández ◽  
Mario-Onofre Cortez-Rocha ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Fumonisin B1 ◽  
Storage Life ◽  
White Shrimp ◽  
Ice Storage ◽  
Muscle Proteins

scholarly journals EFFECT OF THE CHEMICAL COMPOSITION ON THE QUALITY OF FROZEN BREAD DOUGH

1970 ◽  
Vol 62 ◽  
Author(s):  
Adriana Paula David
Keyword(s):  
Survival Rate ◽  
Chemical Composition ◽  
Beneficial Effect ◽  
Specific Volume ◽  
Frozen Storage ◽  
Type B ◽  
Bread Dough ◽  
Cell Survival Rate ◽  
The Stability

. The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 5% trehalose had a beneficial effect on the cell survival rate for both the yeasts.

Decreased storage stability of creatine kinase in a cardiac reperfusion solution

1990 ◽  
Vol 36 (5) ◽  
pp. 778-780 ◽  
Author(s):  
G Dunphy ◽  
D Ely
Keyword(s):  
Creatine Kinase ◽  
Low Temperatures ◽  
Storage Stability ◽  
Frozen Storage ◽  
Cellular Damage ◽  
Prolonged Storage ◽  
Cold Preservation ◽  
Rat Hearts ◽  
The Stability ◽  
Storage Temperatures

Abstract Creatine kinase (CK; EC 2.7.3.2) has been used as an indicator of myocardial cellular damage. In this study we used a Krebs-Henseleit (KH) solution to reperfuse isolated rat hearts after 24 h of cold preservation and collected the KH reperfusate for assay of CK to assess cellular damage. We wanted to determine the stability of CK in the KH solution at different cold-storage temperatures and albumin concentrations. CK activity (mean +/- SEM) after one week of refrigeration (5 degrees C) was 93% +/- 1% of control values, whereas CK activity in nitrogen-frozen (-200 degrees C) samples was only 1.6% +/- 1% of control values, and that in samples frozen at moderately low temperatures (-10 degrees C) was 63% +/- 1% of control values. To enhance stability, we added albumin at several concentrations (49, 25, 12, and 6 g/L) to reperfusion collections in which CK had been previously determined. Specimens were frozen (-10 degrees C), then re-analyzed for CK weekly for three weeks. CK activity was maintained (100% +/- 5%) only in samples containing 25 g/L or more albumin. These data suggest that refrigeration (5 degrees C) for one week maintains normal CK activity in KH solution; however, if prolonged storage is necessary, a stabilizer such as albumin (greater than or equal to 25 g/L) will maintain analyte stability in frozen storage (-10 degrees C) for at least three weeks.

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