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Ionic strength plays a significant role in the aggregation behavior of myofibrillar proteins. The study investigated the effects of KCl or CaCl 2 as substitutes for NaCl on the gel properties and taste of shrimp surimi at a constant ionic strength (IS = 0.51). Increased KCl substitution ratio resulted in a reduction in α-helix content and an increase in β-sheet content of myofibrillar proteins, thereby enhancing water holding capacity. Optimal KCl substitutions (1.5% NaCl +1.94% KCl) contributed to maintaining the desired taste and improving gel properties. CaCl 2 facilitates the extraction and dissolution of myofibrillar proteins, resulting in an organized and dense gel network with significant water-holding capacity. However, excessive additions (>1.27%) resulted in a notable decrease in taste and gel strength due to excessive aggregation and precipitation of myofibrillar proteins. These findings provide a solid theoretical foundation for production of high-quality, low-salt shrimp surimi. • The effect metal salt substitution was evaluated based on the same ionic strength • KCl induced a transition from α-helix to β-sheet to form a stable structure • Optimal KCl substitution maintains taste and improves gel properties • Proper CaCl 2 concentrations enhanced shrimp surimi gel texture and water retention • Excessive replacement with CaCl 2 led to a coarse network in low-salt shrimp surimi [ABSTRACT FROM AUTHOR]

• Antioxidants improve the brightness of roasted shrimp after sterilization. • Antioxidants reduce the free radical content of roasted shrimp after sterilization. • Antioxidant-treated roasted shrimp have lower myofibrillar porosity. • Antioxidants reduce water loss in roasted shrimp after sterilization. • The degree of oxidation was negatively correlated with edible quality. 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 d -sodium 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. [ABSTRACT FROM AUTHOR]