Abstract:

Alginate oligosaccharides of different polymerization degrees were investigated for their water-holding capacity
and effect on the textural and flavor properties of fresh, frozen and boiled shrimp (Litopenaeus vannamei) meat. The results
indicated that: (1) the weight of shrimp meat treated with distilled water or sodium pyrophosphate solution was increase
by 4.85% (m/m) or 5.99% (m/m), but significantly increased by 7.45% (m/m) or 6.54% (m/m) after treated with DP3 or
DP6 alginate oligosacchaaride (P ＜ 0.05). (2) the drip loss and cooking loss of thawed shrimp, after treated with DP3 or
DP6 alginate oligosaccharides, were 5.32% or 5.56% and 22.11% or 24.21%, respectively, which were significantly lower
than that of distilled water treatment (P ＜ 0.05). There was no significant difference when compared with the sodium
pyrophosphate treatment (P ＞ 0.05). (3) the brightness of fresh and cooked shrimp meat was significantly improved
when compared with the control and alginate treatment (P ＜ 0.05), and there was no significant difference in brightness
when compared with the sodium pyrophosphate treatment (P ＞ 0.05). (4) the treatments with DP3 or DP6 alginate
oligosaccharides showed a positive effect on the firmness, springiness and chewiness of shrimp meat by improving the
bound state of water molecules in muscle. (5) there was no significant difference in volatile flavor characteristics among the
control, sodium pyrophosphate, and DP3 and DP6 alginate oligosaccharide treatments.

Key words: alginate oligosaccharides, shrimp, water-holding capacity, textural property, flavor