Excellent Quality Acquisition of Myofibrillar Protein in Red Shrimp (Solenocera Crassicornis) Based on Regulating the Oxidation Degree of Atmospheric Cold Plasma Treatment

Abstract: Myofibrillar protein (MP) crucially affects the quality of minced meat. This study investigated the effect of different atmospheric cold plasma (ACP) treatment times on the MP properties of red shrimp. The results showed that the mild oxidation initiated by ACP treatment for 1 min (ACP-1min) improved the textural profile and rheological characteristics of MP. This was mainly attributed to lower carbonyl and total sulfhydryl contents, while the shift from α-helixes to β-sheets prompted the formation of a three-position network with a stable internal structure in the ACP-1min treatment group. Re-crosslinking between the myosin heavy chain (MHC) and actin altered the internal MP microenvironment, increasing its hydrophobicity and endogenous fluorescence. The correlation analysis results showed that the active ACP-induced particles controlled the spatial MP structure, which changed the quality stability. This study provided theoretical guidance for the deep processing of shrimp meat products.