Critical temperature and minimal water preservation of Litopenaeus vannamei in household refrigerators: Survival and quality responses.

Maintaining the survival and quality of Litopenaeus vannamei (L. vannamei) in household settings proves particularly challenging. This study aimed to explore a critical temperature and minimal-water preservation method with supporting equipment, and investigate its effects on the survival, physicochemical properties, and intestinal microbial responses of L. vannamei during preservation. Using single-factor experiments and machine learning design, optimal parameters were identified: 7.5 °C, 27 ‰ salinity, and 2 °C/h cooling rate, which achieved a 90.4 % survival rate over 12 h. Texture profile analysis showed stable muscle hardness, elasticity, and cohesiveness, with progressive changes in springiness and adhesiveness. Antioxidant assays revealed that peroxidase activity in shrimp muscle increased by 33.5 %, total antioxidant capacity enhanced by 52.1 %, and malondialdehyde content reached 6.61 nmol/mg protein at 12 h. HPLC analysis indicated that essential amino acids decreased by 42.3 %-49.5 % at 6 h but recovered to initial levels by 12 h; adenosine triphosphate degraded by 23.8 %, while hypoxanthine riboside accumulated by 55.0 %. GC-MS showed aldehydes decreased from 72.87 % to 48.40 %, while ketones rose from 6.05 % to 18.65 %. 16S rRNA sequencing revealed a shift in the intestinal microbiota from Clostridia-dominated to Bacteroidota-enriched, PICRUSt2 functional prediction analysis indicated a metabolic shift characterized by reduced energy metabolism and enhanced carbohydrate and cofactor/vitamin synthesis. Supported by the device, this method ensures high survival and quality, offering a practical solution for household shrimp preservation.