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.
摘要：
研究了不同热灭菌条件对即食对虾品质和消化率的影响。与高温（121°C）和短时间（6分钟和8分钟）灭菌相比，低温（110和115°C）和长时间（>20分钟）灭菌显着促进了美拉德和褐变反应，并改变了RTE虾的颜色。高杀菌温度促进虾仁蛋白氧化,导致羰基增加，二硫键,和自由基含量，而游离巯基含量下降。高温下的氧化和组织破坏导致虾肌肉内的质构特性降低和水分分布改变。然而,在体外模拟消化实验中，灭菌虾表现出优异的消化特性。与低温长时间灭菌相比，高温短时间灭菌更有效地缓解了RTE虾的品质恶化。
