ArticleFood chemistry: X2026
Metabolic and textural changes in whiteleg shrimp (
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Whiteleg shrimp is prone to quality deterioration during frozen storage, yet the underlying metabolic patterns remain unclear. This study integrated metabolomics and lipidomics using a two-step extraction to elucidate the biochemical basis of texture degradation at -18 °C and - 80 °C. A total of 190 metabolites and 698 lipids were identified, with amino acids and glycerophospholipids predominating. Frozen storage induced marked and overlapping metabolic alterations, characterized by downregulation of amino acids (e.g., β-leucine, proline) and upregulation of PUFA-enriched lipids, acetylcarnitines, and ceramides. Network analysis indicated a metabolic shift from amino acid catabolism to fatty acid β-oxidation, with β-leucine and acetylcarnitines as key hubs. KEGG analysis highlighted phenylalanine and proline metabolism in the cold response. Both temperatures activated an antioxidant lipid network involving sphingolipids and glycerophospholipids. β-leucine,
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