메뉴 건너뛰기




Volumn 145, Issue , 2014, Pages 832-839

Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage

Author keywords

Astaxanthin degradation; Cholesterol oxidation; Shrimp; Storage; Sun drying

Indexed keywords

ASTAXANTHIN; CHOLESTEROL OXIDATION PRODUCTS; FATTY ACID PROFILES; SHRIMP; STORAGE CONDITION; SUN DRYING;

EID: 84884477626     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.098     Document Type: Article
Times cited : (61)

References (30)
  • 2
    • 84884910576 scopus 로고    scopus 로고
    • AOAC official method 935.47. Salt/chlorine as sodium chloride in meat and meat products
    • W. Horwitz, 17th ed. AOCS Press Gaithersburg, MD
    • AOAC-International, AOAC official method 935.47. Salt/chlorine as sodium chloride in meat and meat products W. Horwitz, Official Methods of Analysis of AOAC International 17th ed. 2000 AOCS Press Gaithersburg, MD
    • (2000) Official Methods of Analysis of AOAC International
    • Aoac-International1
  • 3
    • 0035844008 scopus 로고    scopus 로고
    • Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food
    • DOI 10.1016/S0021-9673(01)00688-4, PII S0021967301006884
    • E. Boselli, V. Velazco, M.F. Caboni, and G. Lercker Pressurized liquid extraction of lipids for the determination of oxysterols in egg containing food Journal of Chromatography 917 2001 239 244 (Pubitemid 32391326)
    • (2001) Journal of Chromatography A , vol.917 , Issue.1-2 , pp. 239-244
    • Boselli, E.1    Velazco, V.2    Fiorenza Caboni, M.3    Lercker, G.4
  • 4
    • 33644864769 scopus 로고    scopus 로고
    • Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating
    • J.T. Chien, D.J. Hsu, and B.H. Chen Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating Journal of Agricultural and Food Chemistry 54 2006 1486 1492
    • (2006) Journal of Agricultural and Food Chemistry , vol.54 , pp. 1486-1492
    • Chien, J.T.1    Hsu, D.J.2    Chen, B.H.3
  • 5
    • 0037409168 scopus 로고    scopus 로고
    • Cholesterol photooxidation as affected by combination of riboflavin and fatty acid methyl esters
    • DOI 10.1016/S0308-8146(02)00472-7
    • J.-T. Chien, Y.F. Lu, P.C. Hu, and B.H. Chen Cholesterol photooxidation as affected by combination of riboflavin and fatty acid methyl esters Food Chemistry 81 2003 421 431 (Pubitemid 36349473)
    • (2003) Food Chemistry , vol.81 , Issue.3 , pp. 421-431
    • Chien, J.-T.1    Lu, Y.F.2    Hu, P.C.3    Chen, B.H.4
  • 6
    • 0026163980 scopus 로고
    • Photobleaching of astaxanthin and canthaxanthin. Quantum-yields dependence of solvent, temperature, and wavelength of irradiation in relation to packaging and storage of carotenoid pigmented salmonoids
    • A.G. Christophersen, H. Jun, K. Jorgensen, and L.H. Skibsted Photobleaching of astaxanthin and canthaxanthin. Quantum-yields dependence of solvent, temperature, and wavelength of irradiation in relation to packaging and storage of carotenoid pigmented salmonoids Zeitschrift fur Lebensmittel- Untersuchung und- Forschung 192 1991 433 439
    • (1991) Zeitschrift fur Lebensmittel-Untersuchung Und- Forschung , vol.192 , pp. 433-439
    • Christophersen, A.G.1    Jun, H.2    Jorgensen, K.3    Skibsted, L.H.4
  • 7
    • 26944445098 scopus 로고    scopus 로고
    • Óxidos de colesterol en langostinos frescos y congelados, crudos y a la plancha
    • M. Echarte, A. Conchillo, D. Ansorena, and I. Astiasarán Óxidos de colesterol en langostinos frescos y congelados, crudos y a la plancha Nutrición Hospitalaria 20 2005 293 296 (Pubitemid 44732114)
    • (2005) Nutricion Hospitalaria , vol.20 , Issue.4 , pp. 293-296
    • Echarte, M.1    Conchillo, A.2    Ansorena, D.3    Astiasaran, I.4
  • 9
    • 79952536229 scopus 로고    scopus 로고
    • Oxidative stability of marine phospholipids in the liposomal form and their applications
    • F.S. Henna-Lu, N.S. Nielsen, M. Timm-Heinrich, and C. Jacobsen Oxidative stability of marine phospholipids in the liposomal form and their applications Lipids 46 2011 3 23
    • (2011) Lipids , vol.46 , pp. 3-23
    • Henna-Lu, F.S.1    Nielsen, N.S.2    Timm-Heinrich, M.3    Jacobsen, C.4
  • 12
    • 0034011558 scopus 로고    scopus 로고
    • Antioxidant activities of astaxanthin and related carotenoids
    • DOI 10.1021/jf991106k
    • Y.M.A. Naguib Antioxidant activities of astaxanthin and related carotenoids Journal of Agricultural and Food Chemistry 48 2000 1150 1154 (Pubitemid 30243677)
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , Issue.4 , pp. 1150-1154
    • Naguib, Y.M.A.1
  • 14
    • 37549014481 scopus 로고    scopus 로고
    • Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution
    • C. Niamnuy, S. Devahastin, and S. Soponronnarit Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution Food Chemistry 108 2008 165 175
    • (2008) Food Chemistry , vol.108 , pp. 165-175
    • Niamnuy, C.1    Devahastin, S.2    Soponronnarit, S.3
  • 16
    • 33745764291 scopus 로고    scopus 로고
    • Formation and content of cholesterol oxidation products in seafood and seafood products
    • F. Guardiola, P.C. Dutta, R. Codony, G.P. Savage, AOCS Press Champaign, IL, USA
    • T. Ohshima Formation and content of cholesterol oxidation products in seafood and seafood products F. Guardiola, P.C. Dutta, R. Codony, G.P. Savage, Cholesterol and Phytosterol Oxidation Products Analysis, Occurrence, and Biological Effects 2002 AOCS Press Champaign, IL, USA 191 208
    • (2002) Cholesterol and Phytosterol Oxidation Products Analysis, Occurrence, and Biological Effects , pp. 191-208
    • Ohshima, T.1
  • 18
    • 67349262029 scopus 로고    scopus 로고
    • Interaction of oxysterols with membranes and proteins
    • V.M. Olkkonen, and R. Hynynen Interaction of oxysterols with membranes and proteins Molecular Aspects of Medicine 30 2009 123 133
    • (2009) Molecular Aspects of Medicine , vol.30 , pp. 123-133
    • Olkkonen, V.M.1    Hynynen, R.2
  • 20
    • 84987357920 scopus 로고
    • Kinetic model of lipid oxidation in foods
    • S. Ozilgen, and M. Ozilgen Kinetic model of lipid oxidation in foods Journal of Food Science 55 1990 498 536
    • (1990) Journal of Food Science , vol.55 , pp. 498-536
    • Ozilgen, S.1    Ozilgen, M.2
  • 21
    • 0001404886 scopus 로고
    • Quantification of cholesterol oxidation products in milk powders using (2h7) cholesterol to monitor cholesterol autooxidation artifacts
    • C. Rose-Sallin, A. Huggett, J. Bosset, L. Fray, and R. Tabacchi Quantification of cholesterol oxidation products in milk powders using (2h7) cholesterol to monitor cholesterol autooxidation artifacts Journal of Agricultural and Food Chemistry 43 1995 935 941
    • (1995) Journal of Agricultural and Food Chemistry , vol.43 , pp. 935-941
    • Rose-Sallin, C.1    Huggett, A.2    Bosset, J.3    Fray, L.4    Tabacchi, R.5
  • 22
    • 4744369936 scopus 로고    scopus 로고
    • The health benefits of omega-3 polyunsaturated fatty acids: A review of the evidence
    • DOI 10.1111/j.1365-277X.2004.00552.x
    • C.H.S. Ruxton, S.C. Reed, M.J.A. Simpson, and K.J. Millington The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence Journal of Human Nutrition and Dietetics 17 2004 449 459 (Pubitemid 39307100)
    • (2004) Journal of Human Nutrition and Dietetics , vol.17 , Issue.5 , pp. 449-459
    • Ruxton, C.H.S.1    Reed, S.C.2    Simpson, M.J.A.3    Millington, K.J.4
  • 24
    • 25144507454 scopus 로고    scopus 로고
    • Fatty acids and cholesterol oxidation in salted and dried shrimp
    • DOI 10.1016/j.foodchem.2005.02.030, PII S0308814605002001
    • G. Sampaio, D. Bastos, R. Soares, Y. Queiroz, and E. Torres Fatty acids and cholesterol oxidation in salted and dried shrimp Food Chemistry 95 2006 344 351 (Pubitemid 41338174)
    • (2006) Food Chemistry , vol.95 , Issue.2 , pp. 344-351
    • Sampaio, G.R.1    Bastos, D.H.M.2    Soares, R.A.M.3    Queiroz, Y.S.4    Torres, E.A.F.S.5
  • 26
    • 33947663089 scopus 로고    scopus 로고
    • Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
    • DOI 10.1016/j.foodchem.2006.10.039, PII S0308814606008107
    • P. Sriket, S. Benjakul, W. Visessanguan, and K. Kijroongrojana Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats Food Chemistry 103 2007 1199 1207 (Pubitemid 46486655)
    • (2007) Food Chemistry , vol.103 , Issue.4 , pp. 1199-1207
    • Sriket, P.1    Benjakul, S.2    Visessanguan, W.3    Kijroongrojana, K.4
  • 27
  • 29
    • 29144456621 scopus 로고    scopus 로고
    • Determination of astaxanthin and canthaxanthin in salmonid
    • DOI 10.1007/s00217-005-0071-5
    • S. Tolasa, S. Cakli, and U. Ostermeyer Determination of astaxanthin and canthaxanthin in salmonid European Food Research and Technology 221 2005 787 791 (Pubitemid 41801053)
    • (2005) European Food Research and Technology , vol.221 , Issue.6 , pp. 787-791
    • Tolasa, S.1    Cakli, S.2    Ostermeyer, U.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.