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

Wang, Shuo; Lin, Songyi; Li, Shuang; Qian, Xixin; Li, Chenqi; Sun, Na

doi:10.1016/j.foodchem.2024.139359

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139359

|View full text |Cite

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

Shuo Wang,

Songyi Lin,

Shuang Li

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

2025

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics

Chu,

Lin,

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics

Chu,

Lin,

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive

Sun,

Lin,

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions

Huang,

Lin,

Chen

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Protein properties can be modified by thermal treatment at different pH values, resulting in the formation of protein aggregates with diverse morphologies and functionalities. This study investigated the morphology of aggregates of Antarctic krill protein (AKPS) formed by thermal treatment (90 °C, 15 min) at pH 2, 3, 4, and 6−12, characterized the different morphologies of AKPS, and determined the metal ion (Ca 2+ , Fe 2+ , and Zn 2+ )-binding capacities. Results showed that heat treatment with different pH values generated various AKPS with distinct morphology and metal ion-binding abilities. AKPS have formed fibrils at pH ≤ 3, particles at pH 4−7, and amorphous aggregates at pH ≥ 8. Fibrous AKPS (pH 2) exhibited a high solubility (80.36%) and strong reducing effect on iron. The binding capacities of Ca 2+ and Fe 2+ reached 36.08% and 66.75%. Particulate AKPS (pH 6 and 7) primarily only showed Zn 2+ -binding capacity similar to that of casein phosphopeptide (17.33%). Amorphous AKPS (pH 9−11) displayed the optimal capacity to bind Zn 2+ and Fe 2+ (26.90% and 74.94%). The alterations in morphology and functional characteristics of AKPS permit the design of various nanostructures for food-derived mineral supplements, thus developing their potential for application in functional foods.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

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

Cited by 3 publications

References 39 publications

Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics

Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics

Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive

Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions

Contact Info

Product

Resources

About