文献类型：期刊文献

英文题名：Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)

作者：Zhou, Jieqian[1]; Htwe, Kyi Kyi[1]; Yin, Yantao[1,2]; Wang, Zefu[1]; Xiao, Naiyong[1]; Liu, Yang[1]; Sun, Qinxiu[1]; Wei, Shuai[1]; Han, Zongyuan[1]; Liu, Shucheng[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] Key Lab of Meat Processing and Quality Control, China

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260119077)

语种：英文

外文关键词：Correlation methods - Factor analysis - Food processing - Muscle - Nutrition - Principal component analysis - Quality control - Shellfish

外文摘要：Food processing is an critical factor influencing protein digestibility and nutritional value. With fresh shrimp (F) as the control,the combined effects of three typical processing methods: raw-frozen (RF), cooked-frozen (FC), and dried (D), on the muscle quality and digestive characteristics of shrimp (Litopenaeus vannamei) were systematically investigated. The results indicated that processing methods modulated the final digestibility of shrimp; among the three typical processing methods for shrimp, raw-frozen (RF) treatment best preserved shrimp muscle quality and digestibility, whereas drying (D) altered the muscle quality and impaired protein digestion. Digestive kinetics results indicated that RF treatment maintains higher rates and degrees of digestion. Principal component analysis (PCA) and correlation analyses identified microstructure, texture, moisture state, and myofibrillar protein structure/oxidation as key factors governing digestibility differences among processing methods. This study provides a theoretical basis for the targeted regulation of shrimp processing technologies to optimize nutritional quality. ? 2026, The Authors. All rights reserved.