Application of alginate oligosaccharide produced by enzymatic hydrolysis in the preservation of prawns

Alginate oligosaccharide (AOS) was enzymatically prepared and had a degree of polymerization (DP) of 2–6. AOS exhibited evident antioxidant efficacy in ABTS+ scavenging activity, hydroxyl radical scavenging capacity, and total reducing power. The freshness of the prawns, which were treated with AOS and ε-polylysine (ε-PL), was evaluated by measuring indicators such as total viable bacteria (TVC), pH, total volatile basic nitrogen (TVB-N), sensory, texture, and melanosis during storage period. The texture properties and sensory scores of prawns treated with AOS and ε-PL were significantly improved (P