Abstract：
Sterilization is essential for ready-to-eat foods; however, it tends to degrade the quality of the product. To explore the role of antioxidants in regulating the edible quality of roasted Pacific white shrimp after sterilization, color changes, degree of oxidation, microstructure and quality of roasted shrimp treated with tea polyphenols, phytic acid, rosemary extract, and d-sodium erythorbate were investigated. Tea polyphenol-treated roasted shrimp had the lowest Maillard intermediate products and browning strength after sterilization; phytic acid significantly reduced carbonyl content and TBARS value; rosemary extract exhibited the lowest level of free radicals, while d-sodium erythorbate preserved a relatively intact myofibrillar structure. Correlation analysis revealed a negative correlation between the degree of oxidation and the edible quality of roasted shrimp after sterilization. Therefore, the addition of antioxidants inhibited oxidation and improved the quality of roasted shrimp, and different antioxidants had diverse effects on the quality improvement of roasted shrimp after thermal sterilization.
摘要：
灭菌对于即食食品至关重要；然而，它往往会降低产品的质量。探讨抗氧化剂对烤太平洋虾灭菌后食用品质的调节作用,颜色变化,氧化程度，茶多酚处理的烤虾的微观结构和品质，植酸,迷迭香提取物，并对d-异丙磺酸钠进行了研究。茶多酚处理的烤虾灭菌后美拉德中间产物和褐变强度最低；植酸显着降低羰基含量和TBARS值；迷迭香提取物表现出最低的自由基水平。而d-异丙磺酸钠保留了相对完整的肌原纤维结构。相关分析显示，灭菌后烤虾的氧化程度与食用品质呈负相关。因此,抗氧化剂的添加抑制了氧化，提高了烤虾的品质，不同的抗氧化剂对热灭菌后烤虾品质的改善有不同的影响。
