Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization

Wang, Shuo; Lin, Songyi; Liang, Rui; Liu, Kexin; Chen, Xiuhan; Chen, Lei; Li, Shuang; Sun, Na

doi:10.1016/j.foodchem.2023.137496

Cited by 5 publications

(1 citation statement)

References 37 publications

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“…However, the Maillard reaction that occurs during thermal sterilization and storage darkens the shrimp color. Wang S. et al [6] found that the color of roasted Pacific white prawn was deepened by thermal sterilization. Li et al [4] found that RTE shrimp changed from orange-red to dark brown during storage.…”

Section: Introductionmentioning

confidence: 99%

Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization

Guo,

Fan,

et al. 2024

Foods

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Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through “boiling + vacuum soft packing + high temperature and pressure sterilization”. Ultraviolet-visible (UV) spectroscopy with CIELAB color measurement showed that phytic acid (PA) + lactic acid (LA), PA + citric acid (CA), and PA + LA + CA soaking before cooking alleviated browning, as well as UVabsorbance and the browning index (BI). Meanwhile, UV spectroscopy and fluorescence spectroscopy showed that organic acid soaking reduced the content of carbonyl, dityrosine, disulfide bonds, surface hydrophobicity, and protein solubility, but promoted the content of free sulfhydryl and protein aggregation. However, in vitro digestion simulations showed that organic acid soaking unexpectedly inhibited the degree of hydrolysis and protein digestibility. This study provides the basis for the application of organic acids as color protectors for RTE aquatic muscle product.

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Section: Introductionmentioning

confidence: 99%