Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)

This study utilized κ-carrageenan (κC), konjac glucomannan (KGM), and xanthan gum (XG) to develop fish gelatin-anthocyanin intelligent hydrogels. The gelation properties, structural characteristic of hydrogels in monitoring shrimps (Litopenaeus vannamei) freshness were explored. The results showed that the addition of polysaccharides to fish gelatin (FG) notably enhanced gelation properties and color stability. During storage of shrimp at 4 °C, the intelligent hydrogels exhibited a progressive color change from transparent to brown. This color change demonstrated a strong linear relationships with total viable counts (TVC) and a significant nonlinear correlations with total volatile basic nitrogen (TVB-N) levels, indicating the intelligent hydrogels’ high reliability and potential for practical application. This approach offers a novel method for assessing and monitoring the quality of fresh aquatic products. [Display omitted] •Polysaccharides improved the gelling properties and color stability of intelligent hydrogels.•Intelligent hydrogels were highly sensitive to monitor the freshness of shrimp.•The TVC of shrimp had a linear relationship with the color of hydrogels.•The color of hydrogels showed positive correlation with TVB-N.