Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization

Sterilization is essential for ready-to-eat foods; however, it tends to degrade the quality of the product. To explore the role of antioxidants in regulating the edible quality of roasted Pacific white shrimp after sterilization, color changes, degree of oxidation, microstructure and quality of roasted shrimp treated with tea polyphenols, phytic acid, rosemary extract, and D-sodium erythorbate were investigated. Tea polyphenol-treated roasted shrimp had the lowest Maillard intermediate products and browning strength after sterilization; phytic acid significantly reduced carbonyl content and TBARS value; rosemary extract exhibited the lowest level of free radicals, while Dsodium erythorbate preserved a relatively intact myofibrillar structure. Correlation analysis revealed a negative correlation between the degree of oxidation and the edible quality of roasted shrimp after sterilization. Therefore, the addition of antioxidants inhibited oxidation and improved the quality of roasted shrimp, and different antioxidants had diverse effects on the quality improvement of roasted shrimp after thermal sterilization.