Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage

The impact of protein oxidation and degradation on texture deterioration of ready‐to‐eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein...

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Veröffentlicht in:	Journal of food science 2020-09, Vol.85 (9), p.2673-2680
Hauptverfasser:	Li, De‐Yang, Liu, Zi‐Qiang, Liu, Bing, Qi, Yan, Liu, Yu‐Xin, Liu, Xiao‐Yang, Qin, Lei, Zhou, Da‐Yong, Shahidi, Fereidoon
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Arthropod Proteins - chemistry Biodegradation Carbonyl compounds Carbonyls Correlation analysis Degradation Deterioration Fast Foods - analysis Food Storage Free radicals Free Radicals - analysis Hardness microstructure Myofibrils - chemistry Oxidation Oxidation-Reduction Palaemonidae - chemistry Peptides Pore size Porosity protein oxidation and degradation Proteins ready‐to‐eat shrimps Recoverability Shellfish - analysis Shrimps Texture texture deterioration Trichloroacetic acid Water - analysis water‐holding capacity
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