Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage

Haoran Wang; Ran Suo; Yangyang Wang; Jianfeng Sun; Yaqiong Liu; Wenxiu Wang; Jie Wang

doi:10.1016/j.fochx.2023.101009

Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage

Food Chem X. 2023 Nov 20:20:101009. doi: 10.1016/j.fochx.2023.101009. eCollection 2023 Dec 30.

Authors

Haoran Wang¹, Ran Suo¹, Yangyang Wang¹, Jianfeng Sun¹, Yaqiong Liu¹, Wenxiu Wang¹, Jie Wang¹

Affiliation

¹ College of Food Science and Technology, Hebei Agricultural University, Hebei 071000, China.

Abstract

Protein oxidation leads to changes in shrimp texture, which affects sensory profile and consumer acceptability. This study aimed to evaluate the impact of electron beam irradiation (EBI) on protein oxidation and textural properties of Litopenaeus vannamei during refrigerated storage. Results revealed that EBI treatment and storage increased the protein oxidation level of shrimps. Shrimps irradiated with ≥ 7 kGy exhibited remarkably higher (P < 0.05) reactive oxygen species, turbidity, and carbonyl contents, and remarkably lower (P < 0.05) Ca²⁺-ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents compared to the control group (0 kGy) on the 7th day of storage. Shrimps irradiated with 3 and 5 kGy exhibited remarkably higher (P < 0.05) hardness, springiness, and chewiness compared to the control group (14.99 N, 1.26 mm, and 3.19 mJ). Collectively, suitable EBI doses of 3-5 kGy were recommended in shrimp preservation to inhibit texture softening by inducing moderate protein oxidation.

Keywords: Electron beam irradiation; Protein oxidation; Refrigerated storage; Shrimp; Texture.