Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage

To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking. The factors affecting texture (water holding capacity, protein oxidation and degradation, and microstructure) and color (Maillard reaction and lipid oxidation) were determined separately. The free radical and copper ion content were also determined in order to investigate the regulation mechanism of phytic acid and lactic acid on the texture and color of RTE shrimps. It was found that the inhibitor-treated RTE shrimps showed better texture and color properties than the control group, and the compound inhibitor (PA + LA) showed a better inhibition effect than single inhibitor. In addition, PA and LA prevented the oxidation of RTE shrimps by scavenging free radicals and chelating copper ions, which in turn enabled the regulation of color and texture deterioration.