Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction

In this study, changes of protein and lipid in mud shrimp during frozen storage were investigated. Protein changes were evaluated through sulfhydryl content, disulfide bond, carbonyls, surface hydrophobicity, and intrinsic fluorescence intensity, whereas lipid oxidation was measured by free fatty acids, thiobarbituric acid reactive substances, peroxide value, and fluorescent compounds. In addition, radial basis function neural network (RBFNN) model was established to predict the quality of shrimp. Results indicated that the lipid changes of frozen mud shrimp were dominant. Mud shrimp stored at -20 degrees C exhibited more lipid oxidative damage compared to those stored at -30 and -40 degrees C. Protein denaturation occurred gradually with the prolongation of frozen storage time and protein oxidation mainly occurred after 12weeks. RBFNN model can accurately predict and evaluate the protein and lipid qualities of shrimp stored at -20 to -40 degrees C.