DOI: 10.1002/jsfa.12963 ISSN:

Influences of two transport strategies on AMPK mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei)

Weiliang Guan, Wenqian Nong, Xiaobo Wei, Renchi Chen, Zhihai Huang, Yuting Ding, Xiaoming Qin, Luyun Cai, Linchun Mao
  • Nutrition and Dietetics
  • Agronomy and Crop Science
  • Food Science
  • Biotechnology



Water‐free transportation (WFT), as a novel strategy for express delivery of live shrimp (Litopenaeus vannamei), was recently developed. However, air exposure during this transportation arouses a series of abiotic stress to the shrimp. In this work, the influences of WFT stress on glycolysis and lipolysis metabolism and meat quality (umami flavor and drip loss) were investigated in comparison with the conventional water transportation (WT).


Results showed that type II muscle fibers with the feature of anaerobic metabolism were dominated in shrimp flesh. In addition, the increments of intracellular Ca2+ was detected in WFT and WT, which then activated the AMP‐activated protein kinase (AMPK) pathway, and thereby promoted the consumption of glycogen, accumulation of lactate and lipolysis under the enzymolysis of hexokinase (HK), pyruvate kinase (PK), lactate dehydrogenase (LDH), and adipose triglyceride lipase (ATGL). Glycogen glycolyzed to latate. Meanwhile, ATP degraded along with glycolysis resulting in the generation of ATP‐related adenosine phosphates such as inosine monophosphate (IMP) with umami flavor and phosphoric acid. More remarkable (p < 0.05) physiological changes (except LDH and lactate) were observed in WFT compared to WT. Additionally, fatty acid profile also slightly changed.


The transport stress induced significant energy metabolism changes of shrimp flesh, and therefore effected the flesh quality. The intensifications of freshness (K value) of shrimp flesh were detected due to ATP degradation, which were more pronounced after WFT. However, the drip loss of shrimp flesh was more significantly increased (p < 0.05) after WFT compared to WT.

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