Cryoprotective effect of natural deep eutectic solvent combined with sous-vide cooking treatment on the pre-maturation and freeze-thaw cycle of Penaeus vannamei

This study investigated the effects of combining natural deep eutectic solvents (NADES) with sous-vide cooking (SVC) on the freeze-thaw (F-T) stability of Penaeus vannamei . Four NADES were prepared using different molar ratios of proline (Pro), glucose (Glu), and sorbitol (Sor), named PG52, PG21, PG11, and PS11, respectively. Among them, PS11 was selected for combination with SVC (NSVC70) for PV pre-maturation prior to F-T cycling due to its lowest polarity and viscosity, as well as superior low-temperature stability. Compared to SVC treatment alone, NSVC70 significantly reduced cooking loss during pre-maturation and mitigated water migration in SVC-treated samples during F-T cycles. Additionally, NSVC70 improved muscle fiber density and water retention. This protective effect may be attributed to the inhibition of ice crystal growth and recrystallization by NADES. This study provides theoretical support for NADES as an effective antifreeze and water retaining agent to protect SVC processed muscle foods during frozen storage.