Flammulina velutipes polysaccharides as an alternative cryoprotectant for frozen shrimp

Flammulina velutipes polysaccharides (FVPs) have shown promise as cryoprotectants in food preservation. This study investigates the specific role of FVP in inhibiting ice recrystallization and preserving the quality of Pacific white peeled shrimp during freeze-thaw cycles. The effects of FVPs at varying concentrations (0.5%, 1%, and 2%) were evaluated by analyzing ice crystal morphology, water-holding capacity, and tissue integrity. The results demonstrated that a 1% FVP concentration was most effective in reducing ice crystal size and preserving shrimp texture after thawing. FVP at this concentration interferes with ice crystal growth by altering water structure and inhibiting the aggregation of ice crystals, which helps maintain cellular integrity and reduce tissue damage. These findings highlight the potential of FVP as a targeted cryoprotectant, improving both the quality and shelf life of frozen shrimp, with implications for optimizing freezing techniques in the seafood industry.