Repeated freeze-thaw cycles significantly reduce the quality of frozen shrimp, resulting in a mushy texture, color changes, and a higher drip loss. To reduce these effects, our research group explored the application of clean label cryoprotectants, specifically natural substances such as sorbitol, xylitol, and fructooligosaccharides (FOS), as viable substitutes for synthetic chemicals. The objective was to reduce the detrimental impacts on white shrimp during several freeze-thaw cycles.

FOS demonstrated the most effective preservation of frozen shrimp quality. It substantially diminished drip loss, upheld muscle firmness, and curtailed lipid oxidation, thereby mitigating rancidity and effectively maintaining a fresh appearance relative to the untreated shrimp. Furthermore, microstructural examination corroborated that the FOS-treated samples exhibited enhanced structural integrity, as they were more effectively shielded from ice crystal-induced damage.

The results underscore the potential of FOS as a beneficial clean label component, specifically for improving the stability and longevity of frozen shrimp. Through the mitigation of quality degradation, FOS contributes to the provision of seafood products that retain their visual appeal, nutritional value, and consumer desirability, concurrently promoting more environmentally responsible food processing methodologies.