软包装即食(RTE)虾由于其便携性和美味而逐渐受到消费者的欢迎。然而,高温灭菌引起的褐变是影响感官质量不可忽视的缺点。RTE虾经“煮沸+真空软包装+高温高压灭菌”处理。紫外可见(UV)光谱与CIELAB颜色测量表明,植酸(PA)+乳酸(LA),PA+柠檬酸(CA),烹饪前PA+LA+CA浸泡减轻褐变,以及UV吸光度和褐变指数(BI)。同时,紫外光谱和荧光光谱显示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,但促进了游离巯基的含量和蛋白质的聚集。然而,体外消化模拟表明,有机酸浸泡出乎意料地抑制了水解度和蛋白质消化率。该研究为有机酸作为RTE水产品护色剂的应用提供了依据。
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.