A new protein complex (SAKP-Cur) was successfully prepared by combining soluble Antarctic krill protein with curcumin through hydrophobic action. The potency of photodynamic inactivation (PDI) mediated by the complex on preserving the storage quality of shrimp at 4 °C was investigated by microbiological, chemical, physical and histological methods. Results showed that the SAKP-Cur significantly improved the stability of curcumin, and greatly inactivated the native bacteria in shrimp driven by PDI. Meanwhile, the complex-mediated PDI effectively reduced the endogenous enzyme activity, the production of total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA) in shrimp. Moreover, it obviously maintained the integrity and elasticity of the muscle fibers, thereby reducing the loss of water in myofibrils. Notably, the SAKP-Cur enhanced the PDI potency to preserve the freshness of shrimp during 4 °C storage or freeze-thaw cycles treatment. Therefore, the SAKP-Cur coupled with PDI is an effective fresh-keeping technology for aquatic products.
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