Using multi-modal spectroscopy technology and microscopic analysis to explore the regulation of ultra-high pressure heat-assisted treatment on the texture of ready-to-eat shrimp during storage.

This study employed multi-modal spectroscopy technology and microscopic analysis to investigate the effects of various treatments on the texture of ready-to-eat (RTE) shrimps during storage. The results indicated that ultra-high pressure heat-assisted treatment (UHP-HAT) significantly improved the texture properties of RTE shrimps while simultaneously reducing the carbonyl and trichloroacetic acid-soluble properties associated with protein oxidative degradation. Furthermore, UHP-HAT resulted in a denser and more ordered protein structure, which contributed to an increased content of bound and immobile water. A partial least squares regression model for texture prediction was developed using data obtained from hyperspectral imaging, demonstrating a strong correlation between spectral information and texture parameters. Additionally, infrared imaging was utilized to elucidate the distribution of functional groups (OH, CO, CH) and carbonyl compounds within the proteins. Overall, the findings suggested that UHP-HAT could effectively delay the deterioration of texture by mitigating protein degradation.