Shrimp meat is prone to autolysis and decay due to the abundance of endogenous enzymes and contamination from microorganisms. HVEF freezing can slow the spoilage of shrimp, producing small and uniform ice crystals, resulting in less damage to muscle tissue. In this study, HVEF technique was used to freeze the shrimp (Solenocera melantho), and the UPLC-MS metabolic technique was used to investigate the metabolites of frozen shrimp meat. Compared with the control group, 367 differential metabolites were identified in the HVEF group. Mapping them to the KEGG database, there were 108 with KEGG ID. Purine metabolism and pyrimidine metabolism were the most enriched pathways. In addition, phosphatidylcholines (PCs), inosine (HxR), and l-valine were identified as potential biomarkers associated with lipid, nucleotide, and organic acid metabolism, respectively. Overall, HVEF can improve freezing quality of shrimp meat by slowing down the metabolism of substances in the muscle of S. melantho.

虾肉内源性酶类丰富，受微生物污染，容易自溶腐烂。HVEF 冷冻可以减缓虾的腐败，产生小而均匀的冰晶，从而减少对肌肉组织的损伤。本研究采用 HVEF 技术冷冻虾 ( Solenocera melantho )，并采用 UPLC-MS 代谢技术研究冷冻虾肉的代谢物。与对照组相比，HVEF 组鉴定出 367 种差异代谢物。将它们映射到 KEGG 数据库，有 108 个具有 KEGG ID。嘌呤代谢和嘧啶代谢是最富集的途径。此外，磷脂酰胆碱 (PCs)、肌苷 (HxR) 和l-缬氨酸被鉴定为分别与脂质、核苷酸和有机酸代谢相关的潜在生物标志物。总的来说，HVEF可以通过减缓S. melantho肌肉中物质的代谢来提高虾肉的冷冻品质。