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. 2025 Jul 2:29:102723.
doi: 10.1016/j.fochx.2025.102723. eCollection 2025 Jul.

Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage

Feili Zhan  1   2 , Qiongjing Wu  2 , Wenxiong Zheng  2 , Daodong Pan  1 , Soottawat Benjakul  3 , Zhiyu Liu  4 , Huimin Lin  2 , Bin Zhang  2
Affiliations

Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage

Feili Zhan et al. Food Chem X. .

Abstract

This study primarily investigated the effects of cold plasma generated by dielectric barrier discharge (DBD-CP) pre-treatment on the physicochemical properties, microbial community composition, and volatile organic compounds (VOCs) of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage. The results indicated that the DBD-CP pre-treatment reduced the relative abundance of microorganisms, significantly inhibited microbial growth and slowed the oxidation and degradation of muscle proteins. Furthermore, DBD-CP pre-treatment effectively maintained a stable structure of muscle fibers during frozen storage at -18 °C. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis identified 26 volatile components, including 8 alcohols, 6 esters, 6 ketones, 3 aldehydes, and 3 other compounds in the drunken shrimp after DBD-CP pre-treatment. DBD-CP pre-treatment significantly influenced the VOCs during the frozen storage. This study provides a reference for further research on the quality of drunken shrimp.

Keywords: DBD-CP pre-treatment; Hydrochloric acid (PubChem CID 313); Magnesia (PubChem CID 14792); Microorganism; Myofibrillar proteins; Potassium chloride (PubChem CID 4873); Ready-to-eat drunken shrimp; Trichloroacetic acid (PubChem CID 6421); Volatile organic compounds; Water (PubChem CID 962).

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Unlabelled Image
Graphical abstract
Fig. 1
Fig. 1
The effects of DBD-CP pre-treatment on the total viable count (A), total volatile basic nitrogen (B), myofibrillar protein content (C), total sulfhydryl content (D), and trichloroacetic acid soluble peptides content (E) in drunken shrimp during frozen storage were investigated. Letters a-e indicate significant differences (P < 0.05) between different freezing storages within the same group, while asterisks (*) denote significant differences (P < 0.05) between the treatment group (TG) and control group (CG) during frozen storage at −18 °C.
Fig. 2
Fig. 2
SDS-PAGE electrophoretic profiles of drunken shrimp myofibrillar proteins during frozen storage.
Fig. 3
Fig. 3
Histological changes in muscle tissue of drunken shrimp during frozen storage. (A): scanning electron microscope imaging of muscle tissue; (B): hematoxylin-eosin staining of muscle tissue; (C): van gieson staining of muscle tissue.
Fig. 4
Fig. 4
GC-IMS topographic plots of drunken shrimp. (A): fresh sample, CG at 60 d and 120 d; (B): fresh sample, TG at 60 d and 120 d; (C): CG, TG at 60 d; (D): fresh sample, CG, TG at 120 d.
Fig. 5
Fig. 5
Dynamic fingerprints of volatile compounds. (A): VOC fingerprint comparison between control (CG) and treatment (TG) groups at 60 d vs. fresh sample; (B): VOC fingerprint comparison between TG and CG at 120 d vs. fresh sample; (C): VOC fingerprint comparison between TG and CG at 60 d; (D): VOC fingerprint comparison between TG and CG at 120 d.
Fig. 6
Fig. 6
Relative abundance of microbial community composition in drunken shrimp under different treatments during frozen storage. (A): phylum level; (B): genus level; (C): clustering heatmap of microbial community composition at genus level.
See this image and copyright information in PMC

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