The new insight into the impact of hemocyanin on quality deterioration of Pacific white shrimp during refrigerated storage

This study explored the role of hemocyanin (Hc) in shrimp quality deterioration during storage. Pacific white shrimp ( Litopenaeus vannamei ) subjected to bloodletting and stored at 4 °C showed 22.97 % and 21.51 % reduction in peroxide value and thiobarbituric acid reactive substance (TBARS) at 3 d, respectively, compared to the control. Furthermore, key quality indicators, including K-value, water holding capacity, color, and total volatile basic nitrogen improved significantly. In washed shrimp model with exogenously added Hc and Cu 2+ , the effect of Hc group on promoting lipid oxidation was stronger than Cu 2+ group, and TBARS level increased by 16.42 %. Cu 2+ released from Hc activated adenosine monophosphate deaminase and accelerated inosine monophosphate degradation into hypoxanthine riboside and hypoxanthine, resulting in freshness loss. Hc also activated polyphenol oxidase, leading to shrimp blackening. This is the first study to reveal the impact of Hc and Cu 2+ on the quality deterioration of Pacific white shrimp during storage.