Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp

作者：Li, Yufeng; Tan, Lijun; Liu, Fanyu; Li, Mengyu; Zeng, Siying; Gui, Yunlei; Zhao, Yong^*; Wang, Jing Jing^*

来源：Food Chemistry, 2023, 403: 134388.

DOI：10.1016/j.foodchem.2022.134388

• Photodynamic inactivation (PDI)
• Curcumin
• Shrimp
• Soluble Antarctic krill protein
• Storage quality

A new protein complex (SAKP-Cur) was successfully prepared by combining soluble Antarctic krill protein with curcumin through hydrophobic action. The potency of photodynamic inactivation (PDI) mediated by the com-plex on preserving the storage quality of shrimp at 4 degrees C was investigated by microbiological, chemical, physical and histological methods. Results showed that the SAKP-Cur significantly improved the stability of curcumin, and greatly inactivated the native bacteria in shrimp driven by PDI. Meanwhile, the complex-mediated PDI effectively reduced the endogenous enzyme activity, the production of total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA) in shrimp. Moreover, it obviously maintained the integrity and elasticity of the muscle fibers, thereby reducing the loss of water in myofibrils. Notably, the SAKP-Cur enhanced the PDI potency to preserve the freshness of shrimp during 4 degrees C storage or freeze-thaw cycles treatment. Therefore, the SAKP-Cur coupled with PDI is an effective fresh-keeping technology for aquatic products.

• 单位
  y