Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity

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) steri...

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Bibliographic Details
Published in:Food chemistry 2024-08, Vol.450, p.139359, Article 139359
Main Authors: Wang, Shuo, Lin, Songyi, Li, Shuang, Qian, Xixin, Li, Chenqi, Sun, Na
Format: Article
Language:English
Subjects:
Amino acids
color
digestibility
disulfide bonds
food chemistry
free radicals
Gastric-intestinal digestion
in vitro digestion
oxidation
Pacific white shrimp
Protein oxidation
ready-to-eat foods
Ready-to-eat shrimp
shrimp
temperature
texture
Thermal sterilization
water distribution
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