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Processing methods modulate the multi-scale digestive behavior of shrimp: protein degradation and peptide release

Jieqian Zhou1, Kyi Kyi Htwe1, Yantao Yin1

  • 1College 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.

Food Research International (Ottawa, Ont.)
|June 10, 2026
PubMed
Summary

Shrimp processing significantly impacts protein digestion. Raw-frozen (RFB) shrimp best retained protein digestibility and nutritional value compared to fresh, cooked-frozen, or dried methods.

Keywords:
In vitro dynamic gastrointestinal digestionLitopenaeus vannameiMyosin heavy chain (MHC)PeptidomicsShrimp processing

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