Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions
Fuente:
Redalyc
Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2015
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1876457319646101504 |
|---|---|
| author | Adriana Zulema VALENCIA-PEREZ |
| author_facet | Adriana Zulema VALENCIA-PEREZ |
| contents | Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions Adriana Zulema VALENCIA-PEREZ Herlinda SOTO-VALDEZ Josafat Marina EZQUERRA-BRAUER Enrique MÁRQUEZ-RÍOS Wilfrido TORRES-ARREOLA Agrociencias quality quality freezing freezing tocopherol Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIDX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIDX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIDX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA-LDPE without α-tocopherol were used as CDNTRDL. All samples were stored at –20 °C for 120 days. As compared to the CDNTRDL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg of muscle), lost less firmness and astaxanthin content. ANTIDX 2% and ANTIDX-GLAZED showed the lowest concentrations of formaldehyde (0.081-0.083 μM/g). There were no significant differences in color and sensory properties, but differences in the integrity of the muscle fibers were observed. The treatments with α-tocopherol maintained the shrimp muscle quality during frozen storage. However, no significant differences were found between these treatments. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395941535021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.35 |
| format | Artículo científico |
| id | redalyc_395941535021 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions Adriana Zulema VALENCIA-PEREZ Agrociencias quality quality freezing freezing tocopherol Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions Adriana Zulema VALENCIA-PEREZ Herlinda SOTO-VALDEZ Josafat Marina EZQUERRA-BRAUER Enrique MÁRQUEZ-RÍOS Wilfrido TORRES-ARREOLA Agrociencias quality quality freezing freezing tocopherol Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIDX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIDX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIDX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA-LDPE without α-tocopherol were used as CDNTRDL. All samples were stored at –20 °C for 120 days. As compared to the CDNTRDL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg of muscle), lost less firmness and astaxanthin content. ANTIDX 2% and ANTIDX-GLAZED showed the lowest concentrations of formaldehyde (0.081-0.083 μM/g). There were no significant differences in color and sensory properties, but differences in the integrity of the muscle fibers were observed. The treatments with α-tocopherol maintained the shrimp muscle quality during frozen storage. However, no significant differences were found between these treatments. 2015 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395941535021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.35 |
| title | Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions |
| topic | Agrociencias quality quality freezing freezing tocopherol |
| url | https://www.redalyc.org/articulo.oa?id=395941535021 |