Dynamic viscoelastic behaviour, gelling properties of myofibrillar proteins and histological changes in shrimp (L. vannamei) muscles during ice storage

Ando, 2004, Effect of super chilling storage on maintenance of freshness of kuruma prawn, Food Science and Technology Research, 10, 25, 10.3136/fstr.10.25 Annamalai, 2015, Effect of delayed icing on the quality of white shrimp (Litopenaeusvannamei) during chilled storage, Journal of Food Processing and Preservation, 39, 2878, 10.1111/jfpp.12539 Beatty, 1937, The measurement of spoilage in fish, Journal of the Biological Board of Canada, 3, 77, 10.1139/f37-007 Benjakul, 1997, Physicochemical changes in Pacific whiting muscle proteins during iced storage, Journal of Food Science, 62, 729, 10.1111/j.1365-2621.1997.tb15445.x Binsi, 2006, Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Pernaviridis), Food Research International, 39, 992, 10.1016/j.foodres.2006.07.008 Binsi, 2009, Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthushamrur) fish: Influence of gelatin on the gel-forming ability of fish mince, Food Hydrocolloids, 23, 132, 10.1016/j.foodhyd.2007.12.004 Canizales-Rodríguez, 2015, Biochemical, physical, chemical, and microbiological assessment of blue shrimp (Litopenaeusstylirostris) stored in ice, Journal of Aquatic Food Product Technology, 24, 259, 10.1080/10498850.2013.771390 Chen, 2020, Gallic acid-aided cross-linking of myofibrillar protein fabricated soluble aggregates for enhanced thermal stability and a tunable colloidal state, Journal of Agricultural and Food Chemistry, 68, 11535, 10.1021/acs.jafc.0c02059 Chen, 2019, High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution, Food Chemistry, 285, 31, 10.1016/j.foodchem.2019.01.131 Dang, 2018, Emerging and potential technologies for facilitating shrimp peeling: A review, Innovative Food Science & Emerging Technologies, 45, 228, 10.1016/j.ifset.2017.10.017 Galvão, 2017, Effect of 4‐hexylresorcinol and sodium metabisulphite on spoilage and melanosis inhibition in Xiphopenaeuskroyeri shrimps, Journal of Food Processing and Preservation, 41, 10.1111/jfpp.12943 García-Sifuentes, 2018, Quality changes of white shrimp (Litopenaeusvannamei) stressed by acute hypoxia and stored under chilled conditions, International Food Research Journal, 25, 1574 Gopakumar, 2006, 35 Haider, 2011, Quality assessment of giant freshwater prawn (Macrobrachiumrosenbergii) in ice storage condition collected from selected farms and depots, Progressive Agriculture, 22, 139 Hall, 1992 Hashimoto, 1979, Muscle protein composition of sardine and mackerel, Bulletin of the Japanese Society of Scientific Flsheries, 45, 1435, 10.2331/suisan.45.1435 Huang, 2014, Inactivation effects and kinetics of polyphenol oxidase from Litopenaeusvannamei by ultra-high pressure and heat, Innovative Food Science & Emerging Technologies, 26, 108, 10.1016/j.ifset.2014.10.005 Huss, 1995, Quality and quality changes in fresh fish, 76 Jauregui, 1981, A simple centrifugal method for measuring expressible moisture, a water‐binding property of muscle foods, Journal of Food Science, 46, 1271, 10.1111/j.1365-2621.1981.tb03038.x Karthikeyan, 2006, Effect of water washing on the functional and rheological properties of proteins from threadfin bream (Nemipterusjaponicus) meat, International Journal of Food Science and Technology, 41, 1002, 10.1111/j.1365-2621.2006.01122.x Khodanazary, 2019, Freshness assessment of shrimp Metapenaeusaffinis by quality index method and estimation of its shelf life, International Journal of Food Properties, 22, 309, 10.1080/10942912.2019.1580719 Laemmli, 1970, Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature, 227, 680, 10.1038/227680a0 Martinez, 2001, Post mortem muscle protein degradation during ice‐storage of arctic (pandalus borealis) and tropical (penaeusjaponicus and penaeusmonodon) shrimps: A comparative electrophoretic and immunological study, Journal of the Science of Food and Agriculture, 81, 1199, 10.1002/jsfa.931 Medina, 2012, Activity of caffeic acid in different fish lipid matrices: A review, Food Chemistry, 131, 730, 10.1016/j.foodchem.2011.09.032 Mehta, 2017, Changes in dynamic viscoelastic and functional properties of Indian squid mantle during ice Storage, Journal of Food Processing and Preservation, 41, 10.1111/jfpp.12891 Mehta, 2017, Physicochemical and gel properties of myofibrillar protein from sin croaker (Johniusdussumieri) fish during ice storage, Journal of Aquatic Food Product Technology, 26, 71, 10.1080/10498850.2015.1092485 Mehta, 2017, Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study, International Journal of Food Properties, 20, S707, 10.1080/10942912.2017.1308955 Moeseke, 1999, Effect of time of deboning and sample size on drip loss of pork, Meat Science, 52, 151, 10.1016/S0309-1740(98)00162-4 Munasinghe, 2005, The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat, Fisheries Science, 71, 462, 10.1111/j.1444-2906.2005.00987.x Noguchi, 1970, Studies on the control of the denaturation of the fish muscle proteins during the frozen storage. I. Preventive effect of Na-glutamate, Nippon Suisan Gakkaishi, 36, 1078, 10.2331/suisan.36.1078 Okpala, 2016, Investigating the biometric and physicochemical characteristics of freshly harvested pacific white shrimp (Litopenaeusvannamei): a comparative approach, Journal of the Science of Food and Agriculture, 96, 1231, 10.1002/jsfa.7211 Olga, 2014 Olsson, 2003, Changes in water-holding capacity of halibut muscle during cold storage, LWT-Food Science and Technology, 36, 771, 10.1016/S0023-6438(03)00098-7 Pan, 2019, Effect of low‐temperature preservation on quality changes in pacific white shrimp, litopenaeusvannamei: a review, Journal of the Science of Food and Agriculture, 99, 6121, 10.1002/jsfa.9905 Pornrat, 2007, Changes in the ultrastructure and texture of prawn muscle (Macrobrachuimrosenbergii) during cold storage, LWT-Food Science and Technology, 40, 1747, 10.1016/j.lwt.2007.01.006 Qingzhu, 2003 Raghunath, 1984, Soluble nitrogen losses in squids (Loligoduvauceli) during storage in slush ice, Journal of Food Science & Technology, 21, 50 Rawdkuen, 2013, Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin, International Journal of Food Science and Technology, 48, 1093, 10.1111/ijfs.12067 Reza, 2009, Shelf life of several marine fish species of Bangladesh during ice storage, International Journal of Food Science and Technology, 44, 1485, 10.1111/j.1365-2621.2007.01613.x Robinson, 1940, The biuret reaction in the determination of serum proteins. 2. Measurements made by a Duboscq colorimeter compared with values obtained by the Kjeldahl procedure, Journal of Biological Chemistry, 135, 727, 10.1016/S0021-9258(18)73135-9 Sankar, 2005, Thermal stability of myofibrillar protein from Indian major carps, Journal of the Science of Food and Agriculture, 85, 563, 10.1002/jsfa.1956 Schormüller, 1969, 872 Seibel, 2002, Trimethylamine oxide accumulation in marine animals: Relationship to acylglycerol storage, Journal of Experimental Biology, 205, 297, 10.1242/jeb.205.3.297 Sen, 2005, Chemical composition and their technological significance, 43 Simeonidou, 1997, Quality assessment of seven Mediterranean fish species during storage on ice, Food Research International, 30, 479, 10.1016/S0963-9969(98)00008-8 Sun, 2014, Effect of grape seed extracts on the melanosis and quality of Pacific white shrimp (Litopenaeusvannamei) during iced storage, Food Science and Technology Research, 20, 671, 10.3136/fstr.20.671 Swift, 1961, Comminuted meat emulsions-Capacity of meats for emulsifying fat, Food Technology, 15, 468 Takahashi, 2014, Influence of endogenous protease on heat-induced gelation properties of pink shrimp Pandaluseous meat, Nippon Suisan Gakkaishi, 80, 979, 10.2331/suisan.80.979 Taylor, 2002, Salmon fillet texture is determined by myofiber‐myofiber and myofiber‐myocommata attachment, Journal of Food Science, 67, 2067, 10.1111/j.1365-2621.2002.tb09502.x Vaz-Pires, 2006, Development of new quality index method (QIM) schemes for cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illexcoindetii), Food Control, 17, 942, 10.1016/j.foodcont.2005.07.004 Velankar, 1958, A preliminary study of the distribution of non-protein nitrogen in some marine fishes and invertebrates, Vol. 47, 202 Wang, 2015, Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp, Food Chemistry, 176, 333, 10.1016/j.foodchem.2014.12.089 Yamanaka, 1978, Cyanobacterial phycobilisomes. Characterization of the phycobilisomes of Synechococcus sp. 6301, Journal of Biological Chemistry, 253, 8303, 10.1016/S0021-9258(17)34397-1 Yongswawatdigul, 2002, Biochemical and conformation changes of actomyosin from threadfin bream stored in ice, Journal of Food Science, 67, 985, 10.1111/j.1365-2621.2002.tb09440.x