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食用有机酸浸泡对即食虾加工和杀菌后色泽、蛋白质理化性质及消化特性的影响

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

作者信息

Guo Chao, Fan Yingchen, Wu Zixuan, Li Deyang, Liu Yuxin, Zhou Dayong

机构信息

State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

出版信息

Foods. 2024 Jan 24;13(3):388. doi: 10.3390/foods13030388.

DOI:10.3390/foods13030388
PMID:38338522
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10855478/
Abstract

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.

摘要

软包装即食虾因其便携性和美味逐渐受到消费者欢迎。然而，高温灭菌导致的褐变是影响感官品质的一个不可忽视的缺点。即食虾通过“水煮+真空软包装+高温高压灭菌”加工而成。紫外可见光谱结合CIELAB颜色测量表明，烹饪前用植酸（PA）+乳酸（LA）、PA+柠檬酸（CA）以及PA+LA+CA浸泡可减轻褐变，以及紫外吸光度和褐变指数（BI）。同时，紫外光谱和荧光光谱表明，有机酸浸泡降低了羰基、二酪氨酸、二硫键、表面疏水性和蛋白质溶解度的含量，但提高了游离巯基含量和蛋白质聚集。然而，体外消化模拟表明，有机酸浸泡出人意料地抑制了水解程度和蛋白质消化率。本研究为有机酸作为即食水产肌肉制品护色剂的应用提供了依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/5a008bda94c2/foods-13-00388-g006a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/74b91a20a196/foods-13-00388-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/b8e3d36b481a/foods-13-00388-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/c39d09fbeae1/foods-13-00388-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/63cd26d96c81/foods-13-00388-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/c111bf583b4a/foods-13-00388-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/5a008bda94c2/foods-13-00388-g006a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/74b91a20a196/foods-13-00388-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/b8e3d36b481a/foods-13-00388-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/c39d09fbeae1/foods-13-00388-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/63cd26d96c81/foods-13-00388-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/c111bf583b4a/foods-13-00388-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f532/10855478/5a008bda94c2/foods-13-00388-g006a.jpg

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本文引用的文献

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Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals.热处理过程中游离半胱氨酸产生硫肌红蛋白：血红素铁参与自由基的产生。
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Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies.
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Compr Rev Food Sci Food Saf. 2023 Jan;22(1):355-379. doi: 10.1111/1541-4337.13071. Epub 2022 Nov 16.
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Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage.植酸联合乳酸对即食虾在贮藏过程中颜色和质地劣化的影响。
Food Chem. 2022 Dec 1;396:133702. doi: 10.1016/j.foodchem.2022.133702. Epub 2022 Jul 14.
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Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry.肌肉类产品中的蛋白质氧化：对理化性质、质量问题的影响，以及对食品工业的挑战。
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