Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity

Shuo Wang; Songyi Lin; Shuang Li; Xixin Qian; Chenqi Li; Na Sun

doi:10.1016/j.foodchem.2024.139359

Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity

Food Chem. 2024 Apr 13:450:139359. doi: 10.1016/j.foodchem.2024.139359. Online ahead of print.

Authors

Shuo Wang¹, Songyi Lin², Shuang Li¹, Xixin Qian¹, Chenqi Li¹, Na Sun³

Affiliations

¹ SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
² SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, China.
³ SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, China. Electronic address: sunna1215@126.com.

PMID: 38631204
DOI: 10.1016/j.foodchem.2024.139359

Abstract

The effects of different thermal sterilization conditions on the quality and digestibility of ready-to-eat (RTE) shrimp were investigated. Compared with the high-temperature (121 °C) and short-time (6 min and 8 min) sterilization, the low-temperature (110 and 115 °C) and long-time (>20 min) sterilization significantly promoted the Maillard and browning reactions and changed the color of the RTE-shrimp. The high sterilization temperature promoted shrimp protein oxidation, resulting in increased carbonyl group, disulfide bond, and free radical content, while the free sulfhydryl group content decreased. This oxidation and tissue destruction at high temperature led to reduced texture properties and altered water distribution within the shrimp's muscles. However, sterilized shrimp exhibited superior digestive properties in an in vitro simulated digestion experiment. High-temperature and short-time sterilization is more effective in mitigating the quality deterioration of RTE-shrimp compared to low-temperature and long-time sterilization.

Keywords: Amino acids; Gastric-intestinal digestion; Pacific white shrimp; Protein oxidation; Ready-to-eat shrimp; Thermal sterilization.