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Updated: Jan 29, 2026

Identification of Plant Ice-binding Proteins Through Assessment of Ice-recrystallization Inhibition and Isolation Using Ice-affinity Purification
Published on: May 5, 2017
Effect of High Temperature Holding and Ice Storage on Protein, Non-Protein Nitrogen, Water, and Collagen Content of
Wunwiboon Wilaichon1, Bryant F Cobb1, Dwayne A Suter1
1Department of Animal Science and Department of Agricultural Engineering, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.
Abstract:
Five different sample lots of white shrimp ( Penaeus setiferus ) were divided into two groups. One group was kept at room temperature (23-24 C) and the other on ice until putrid odors began to appear. Protein and non-protein nitrogen (NPN), water, and collagen contents were measured initially and when putrid odors began to appear. Initial protein content ranged from 14.04-16.93% and water content ranged from 68.24-77.31% Initial water and protein [(Total Nitrogen - NPN) × 6.25] had the relationship % water = 122.25 - 3.19(% protein), r = 0.998). At 23-24 C the NPN to TN ratio increased significantly (p < 0.01) in two lots and slightly in one lot. In ice stored shrimp NPN and protein nitrogen decreased by an average amount of 50% and 25%, respectively. During ice storage, water content increased significantly in all three lots of shrimp. Initial total collagen content ranged from 6.71-8.83 mg/g with the %soluble ranging from 11.92-45.22%. Soluble collagen increased significantly in two lots and decreased significantly in one lot at both room and ice-storage temperature.
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