Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage

被引：15
作者：
Wang, Haoran [1 ]
Suo, Ran [1 ]
Wang, Yangyang [1 ]
Sun, Jianfeng [1 ]
Liu, Yaqiong [1 ]
Wang, Wenxiu [1 ]
Wang, Jie [1 ,2 ]
机构：
[1] Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071000, Hebei, Peoples R China
[2] 2596 Lekai South St, Baoding 071000, Hebei, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 20卷
基金：
国家重点研发计划;
关键词：
Shrimp; Electron beam irradiation; Protein oxidation; Texture; Refrigerated storage; MYOFIBRILLAR PROTEIN; AGGREGATION; STABILITY; IMPACT; FISH; PORK; FOOD;
D O I：
10.1016/j.fochx.2023.101009
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Protein oxidation leads to changes in shrimp texture, which affects sensory profile and consumer acceptability. This study aimed to evaluate the impact of electron beam irradiation (EBI) on protein oxidation and textural properties of Litopenaeus vannamei during refrigerated storage. Results revealed that EBI treatment and storage increased the protein oxidation level of shrimps. Shrimps irradiated with >= 7 kGy exhibited remarkably higher (P < 0.05) reactive oxygen species, turbidity, and carbonyl contents, and remarkably lower (P < 0.05) Ca(2+)ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents compared to the control group (0 kGy) on the 7th day of storage. Shrimps irradiated with 3 and 5 kGy exhibited remarkably higher (P < 0.05) hardness, springiness, and chewiness compared to the control group (14.99 N, 1.26 mm, and 3.19 mJ). Collectively, suitable EBI doses of 3-5 kGy were recommended in shrimp preservation to inhibit texture softening by inducing moderate protein oxidation.
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页数：8
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