Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation

QI, Xinjuan; YIN, Mingyu; QIAO, Zenghui; LI, ZhenZhen; YU, Zheng; CHEN, Min; XIAO, Tong; WANG, Xichang

doi:10.1590/fst.91822

Xinjuan QI

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

http://orcid.org/0000-0003-1868-700X

Mingyu YIN ^**Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

http://orcid.org/0000-0003-2801-6437

Zenghui QIAO

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

ZhenZhen LI

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Zheng YU

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Min CHEN

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Tong XIAO

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Xichang WANG ^**Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China

*Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

^#These author contribute equal to this work.

Conflicts of interest

The authors declare no conflict of interest.

Category	Research Subjects	Oxidation system	Quality change	References
Fish	Coregonus Peled	Hydroxyl radical oxidation system	The carbonyl group, surface hydrophobicity increased with increasing oxidation concentration and time, and the total sulfhydryl group, free amino group and enzyme activity decreased.	(Deng et al., 2019Deng, X., Lei, Y. D., Liu, J., Zhang, J., & Qin, J. (2019). Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system. Journal of Food Biochemistry, 43(2), e12710. http://dx.doi.org/10.1111/jfbc.12710. PMid:31353664. http://dx.doi.org/10.1111/jfbc.12710... )
Fish	pseudo Sciaena crocea	Hydroxyl radical oxidation system	Reduced solubility, gelling and emulsification properties. Mild oxidation modestly improves gel strength and water retention.	(Li et al., 2020cLi, X., Liu, C., Wang, J., Zhou, K., Yi, S., Zhu, W., Xu, Y., Lin, H., & Li, J. (2020c). Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea). Journal of Food Biochemistry, 44(1), e13084. http://dx.doi.org/10.1111/jfbc.13084. PMid:31642545. http://dx.doi.org/10.1111/jfbc.13084... )
Shrimp	South American White Prawns	Hydroxyl radical oxidation system	Moderate oxidation will increase water retention, reduce water migration, increase hardness and elasticity, while excessive oxidation will reduce mechanical properties leading to a decrease in water retention.	(Li et al., 2021aLi, D. Y., Tan, Z. F., Liu, Z. Q., Wu, C., Liu, H. L., Guo, C., & Zhou, D. Y. (2021a). Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism. Food Chemistry, 351, 129344. http://dx.doi.org/10.1016/j.foodchem.2021.129344. PMid:33647688. http://dx.doi.org/10.1016/j.foodchem.202... )
Shrimp	Metapenaeus ensis	-	Compared to -60°C, shrimp thawing losses and the ability of myogenic fibers to hold water were poor at -18°C.	(Ji et al., 2021Ji, W., Bao, Y., Wang, K., Yin, L., & Zhou, P. (2021). Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water-holding capacity. International Journal of Food Science & Technology, 56(8), 3924-3937. http://dx.doi.org/10.1111/ijfs.15009. http://dx.doi.org/10.1111/ijfs.15009... )
Shellfish and others	Peruvian Squid	Hydroxyl radical oxidation system	Carbonyl, hydrophobicity increases and fluorescence intensity decreases. Protein cross-linking or degradation occurs, water holding capacity decreases	(Zhu et al., 2019Zhu, W. H., Huan, H. Z., Bu, Y., Li, X. P., Shiuan, D., Li, J. R., & Sun, X. T. (2019). Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas) mantle. International Journal of Food Science & Technology, 54(6), 2159-2168. http://dx.doi.org/10.1111/ijfs.14123. http://dx.doi.org/10.1111/ijfs.14123... )
	Sea Cucumber	-	Protein aggregation or degradation caused during heat treatment	(Xin et al., 2021Xin, X., Wancui, X., Jingwen, X., Hang, Q., Xihong, Y., Hongyan, L., & Xiufang, D. (2021). Protein oxidation results in textural changes in sea cucumber (Apostichopus japonicus) during tenderization. Lebensmittel-Wissenschaft + Technologie, 144, 111231.)
	Abalone	-	Oxidation leads to degradation of proteins, especially collagen-linked proteins, resulting in a decrease in water holding capacity, which leads to a decrease in shear and hardness	(Yu et al., 2022bYu, M. M., Fan, Y. C., Liu, Y. X., Yin, F. W., Li, D. Y., Liu, X. Y., Zhou, D. Y., & Zhu, B. W. (2022b). Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles. Food & Function, 13(4), 1785-1796. http://dx.doi.org/10.1039/D1FO03389A. PMid:35142324. http://dx.doi.org/10.1039/D1FO03389A... )

Category	Research Subjects	Extracts	Mode of action	Effectiveness	References
Fish	Carp	Robinia pseudoacacia	Feeding	Reduces nephrotoxicity, inhibits catalase, and increases antioxidant enzyme activity	(Dzydzan et al., 2022Dzydzan, O., Brodyak, I., Strugala-Danak, P., Strach, A., Kucharska, A. Z., Gabrielska, J., & Sybirna, N. (2022). Biological activity of extracts of red and yellow fruits of Cornus mas L.-an in vitro evaluation of antioxidant activity, inhibitory activity against alpha-glucosidase, acetylcholinesterase, and binding capacity to human serum albumin. Molecules (Basel, Switzerland), 27(7), 2244. http://dx.doi.org/10.3390/molecules27072244. PMid:35408646. http://dx.doi.org/10.3390/molecules27072... )
	Grass carp	Pomegranate peel	Coating	Inhibits spoilage microbiota such as Shigella and extends shelf life	(Yu et al., 2022aYu, D., Zhao, W., Dong, J., Zang, J., Regenstein, J. M., Jiang, Q., & Xia, W. (2022a). Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation. Food Chemistry, 374, 131619. PMid:34810018.)
	Sturgeon	Volvoxia	Feeding	Inhibits Escherichia coli and Listeria monocytogenes, and has an immunomodulatory effect	(Shekarabi et al., 2022Shekarabi, S. P. H., Mehrgan, M. S., Ramezani, F., Dawood, M. A. O., Van Doan, H., Moonmanee, T., Hamid, N. K. A., & Kari, Z. A. (2022). Effect of dietary barberry fruit (Berberis vulgaris) extract on immune function, antioxidant capacity, antibacterial activity, and stress-related gene expression of Siberian sturgeon (Acipenser baerii). Aquaculture Reports, 23, 23. http://dx.doi.org/10.1016/j.aqrep.2022.101041. http://dx.doi.org/10.1016/j.aqrep.2022.1... )
	Rainbow Trout	Pomegranate peel	Feeding	The strongest immunity of rainbow trout at a daily feeding rate of 500 mg/kg	(Sonmez et al., 2022Sonmez, A. Y., Bilen, S., Yuruten Ozdemir, K., Alagoz, K., & Ozcelik, H. (2022). Effect of aqueous methanolic extract of pomegranate peel (Punica granatum) and Veratrum (Veratrum album) on oxidative status, immunity and digestive enzyme activity in rainbow trout (Oncorhynchus mykiss). Journal of Agricultural Sciences-Tarim Bilimleri Dergisi, 28(2), 159-170.)
Shrimp	South American white shrimp	Rosemary and green tea	Feeding	Inhibition of microbial spoilage, phenolic oxidative enzyme activity	(Yatmaz & Gokoglu, 2016Yatmaz, H. A., & Gokoglu, N. (2016). Effects of plant extract-sulphide combinations on melanosis inhibition and quality in shrimp (Aristeus Antennatus). International Journal of Food Properties, 19(2), 359-370. http://dx.doi.org/10.1080/10942912.2015.1031247. http://dx.doi.org/10.1080/10942912.2015.... )
	South American white shrimp	Portulaca oleracea	Feeding	Effective in delaying melanin in shrimp, used as a natural substitute for inhibiting melanin increase	(Calvo et al., 2021Calvo, M. M., Tzamourani, A., & Martinez-Alvarez, O. (2021). Halophytes as a potential source of melanosis-inhibiting compounds. Mechanism of inhibition of a characterized polyphenol extract of purslane (Portulaca oleracea). Food Chemistry, 355, 129649. http://dx.doi.org/10.1016/j.foodchem.2021.129649. PMid:33799263. http://dx.doi.org/10.1016/j.foodchem.202... )
	Vannabei shrimp	Nine-mile fragrance	Coating	A natural alternative to synthetic antimelanocytes that can act to control melanosis in shrimp	(Soni et al., 2021Soni, A., Pandiyan, P., & Elumalai, P. (2021). Effective treatment of curry (Murraya koenigii) and Moringa (Moringa oleifera) leaves extracts on melanosis of pacific white shrimp (Litopenaeus vannamei) during chilled storage. Journal of Aquatic Food Product Technology, 30(10), 1304-1314. http://dx.doi.org/10.1080/10498850.2021.1988792. http://dx.doi.org/10.1080/10498850.2021.... )
	Rochester marsh shrimp	Banana peel	Feeding	As a potential immunostimulant in giant freshwater shrimp culture to reduce organic contaminants	(Naksing et al., 2022Naksing, T., Rattanavichai, W., Teeka, J., Kaewpa, D., Borthong, J., & Areesirisuk, A. (2022). Biological activities and potential of organic banana (Musa acuminata) peel extract in enhancing the immunity of giant freshwater prawn (Macrobrachium rosenbergii). Aquaculture Research, 53(7), 2645-2656. http://dx.doi.org/10.1111/are.15781. http://dx.doi.org/10.1111/are.15781... )
Other Squid	Squid	Blueberry Leaf	Add under heat treatment	Inhibits the formation of dimethylamine, trimethylamine and formaldehyde in aquatic products	(Li et al., 2021bLi, Y., Du, F., Song, S., Li, S., Yang, X., & Yi, S. (2021b). Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract. International Journal of Food Engineering, 17(4), 285-297. http://dx.doi.org/10.1515/ijfe-2020-0087. http://dx.doi.org/10.1515/ijfe-2020-0087... )

[1] *Corresponding author: yin214300841@163.com; xcwang@shou.edu.cn

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Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation

Abstract