Metabolic and textural changes in whiteleg shrimp (Litopenaeus vannamei) during frozen storage: Key quality markers revealed by integrated metabolomics and lipidomics

Whiteleg shrimp is prone to quality deterioration during frozen storage, yet the underlying metabolic patterns remain unclear. This study integrated metabolomics and lipidomics using a two-step extraction to elucidate the biochemical basis of texture degradation at −18 °C and − 80 °C. A total of 190 metabolites and 698 lipids were identified, with amino acids and glycerophospholipids predominating. Frozen storage induced marked and overlapping metabolic alterations, characterized by downregulation of amino acids (e.g., β-leucine, proline) and upregulation of PUFA-enriched lipids, acetylcarnitines, and ceramides. Network analysis indicated a metabolic shift from amino acid catabolism to fatty acid β-oxidation, with β-leucine and acetylcarnitines as key hubs. KEGG analysis highlighted phenylalanine and proline metabolism in the cold response. Both temperatures activated an antioxidant lipid network involving sphingolipids and glycerophospholipids. β-leucine, L -phenylalanine, and proline were identified as potential targets for preservation strategies, offering insights for metabolically guided shrimp quality control and precision cold-chain management.