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

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.

Automated summary

This study evaluated the impact of electron beam irradiation on protein oxidation and textural properties of refrigerated Litopenaeus vannamei shrimps. The results showed that irradiation increased protein oxidation level and affected the texture of shrimps during storage. Shrimps irradiated with higher doses exhibited higher reactive oxygen species and carbonyl contents, and lower Ca(2+)ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents. Shrimps irradiated with lower doses had higher hardness, springiness, and chewiness compared to the control group.