Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage
Issued Date
2022-07-27
Resource Type
eISSN
2296861X
Scopus ID
2-s2.0-85135846756
Journal Title
Frontiers in Nutrition
Volume
9
Rights Holder(s)
SCOPUS
Bibliographic Citation
Frontiers in Nutrition Vol.9 (2022)
Suggested Citation
Rusanova P., Bono G., Dara M., Falco F., Gancitano V., Lo Brutto S., Okpala C.O.R., Nirmal N.P., Quattrocchi F., Sardo G., Hassoun A. Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage. Frontiers in Nutrition Vol.9 (2022). doi:10.3389/fnut.2022.955216 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83184
Title
Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage
Author's Affiliation
Istituto per le Risorse Biologiche e le Biotecnologie Marine
Wrocław University of Environmental and Life Sciences
Alma Mater Studiorum Università di Bologna
Università degli Studi di Palermo
Mahidol University
Syrian Academic Expertise (SAE)
Sustainable AgriFoodtech Innovation & Research (SAFIR)
Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa)
Wrocław University of Environmental and Life Sciences
Alma Mater Studiorum Università di Bologna
Università degli Studi di Palermo
Mahidol University
Syrian Academic Expertise (SAE)
Sustainable AgriFoodtech Innovation & Research (SAFIR)
Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa)
Other Contributor(s)
Abstract
The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at −35°C and stored for 12 months at −18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.