School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2022 Dec 1;396:133702. doi: 10.1016/j.foodchem.2022.133702. Epub 2022 Jul 14.
To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking. The factors affecting texture (water holding capacity, protein oxidation and degradation, and microstructure) and color (Maillard reaction and lipid oxidation) were determined separately. The free radical and copper ion content were also determined in order to investigate the regulation mechanism of phytic acid and lactic acid on the texture and color of RTE shrimps. It was found that the inhibitor-treated RTE shrimps showed better texture and color properties than the control group, and the compound inhibitor (PA + LA) showed a better inhibition effect than single inhibitor. In addition, PA and LA prevented the oxidation of RTE shrimps by scavenging free radicals and chelating copper ions, which in turn enabled the regulation of color and texture deterioration.
为了延缓即食虾（RTE）在贮藏过程中质地和颜色的劣化，在烹饪前使用植酸（PA）和乳酸（LA）对虾进行浸泡。分别测定了影响质地（持水力、蛋白质氧化和降解以及微观结构）和颜色（美拉德反应和脂质氧化）的因素。还测定了自由基和铜离子的含量，以研究植酸和乳酸对 RTE 虾质地和颜色的调节机制。结果表明，抑制剂处理的 RTE 虾比对照组具有更好的质地和颜色特性，而复合抑制剂（PA+LA）比单一抑制剂具有更好的抑制效果。此外，PA 和 LA 通过清除自由基和螯合铜离子来防止 RTE 虾的氧化，从而调节颜色和质地的劣化。
