Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

Food Science and Technology (Brazil)

Volumn 35, Issue 2, 2015, Pages 368-374

  Valencia Perez, Adriana Zulema ^a   Soto Valdez, Herlinda ^b   Ezquerra Brauer, Josafat Marina ^a   Márquez Ríos, Enrique ^a   Torres Arreola, Wilfrido ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Freezing; Lipid oxidation; Litopenaeus stylirostris; Quality; tocopherol

Indexed keywords

DECAPODA (CRUSTACEA); LITOPENAEUS STYLIROSTRIS;

EID: 84938380065     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.6666     Document Type: Article

References (32)

1. Badii, F., & Howell, N. K. (2002). Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). Journal of Agricultural and Food Chemistry, 50(7), 2053-2061. http://dx.doi.org/10.1021/jf010824f.PMid:11902956.
2. Bak, L. S., Andersen, A. B., Andersen, E. M., & Bertelsen, G. (1999). Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis). Food Chemistry, 64(2), 169-175. http://dx.doi.org/10.1016/S0308-8146(98)00152-6.
3. Bianchi, F., Careri, M., Musci, M., & Mangia, A. (2007). Fish and food safety: determination of formaldehyde in 12 fish species by SPME extraction and GC-MS analysis. Food Chemistry, 100(3), 1049-1053. http://dx.doi.org/10.1016/j.foodchem.2005.09.089.
4. Cadun, A., Cakli, S., & Kisla, D. (2005). A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life. Food Chemistry, 90(1-2), 53-59. http://dx.doi. org/10.1016/j.foodchem.2004.03.024.
5. Calder, B. L., Bushway, A. A., Bayer, R. C., Davis-Dentici, K. A., & Camire, M. E. (2005). Quality of whole lobster (Homarus americanus) treated with sodium tripolyphosphate before cooking and frozen storage. Journal of Food Science, 70(9), C523-C528. http://dx.doi. org/10.1111/j.1365-2621.2005.tb08299.x.
6. Dorado-Rodelo, J. A., Ezquerra-Brauer, J. M., & Soto-Valdez, H. (2007). Effect of ovenproof plastic films on the quality of spotted rose snapper (Lutjanus guttatus) fillets during frozen storage. Packaging Technology and Science, 20(5), 301-307. http://dx.doi.org/10.1002/pts.758.
7. Dunajski, E. (1980). Texture of fish muscle. Journal of Texture Studies, 10(4), 301-318. http://dx.doi.org/10.1111/j.1745-4603.1980.tb00862.x.
8. Fennema, D. R., Damodaran, S., & Parkin, K. L. (Eds.). (2008). Fennema's food chemistry. Boca Raton: CRC Press.
9. Goodwin, T. W. (1984). The biochemistry of the carotenoids(Vol. 2, 184 p.). New York: Chapman and Hall.
10. Granda-Restrepo, D. M., Soto-Valdez, H., Peralta, E., Troncoso-Rojas, R., Vallejo-Córdoba, B., Gámez-Meza, N., & Graciano-Verdugo, A. Z. (2009). Migration of α-tocopherol from an active multilayer film into whole milk powder. Food Research International, 42(10), 1396-1402. http://dx.doi.org/10.1016/j.foodres.2009.07.007.
11. Heu, M. S., Kim, J. S., & Shahidi, F. (2003). Components and nutritional quality of shrimp processing by-products. Food Chemistry, 82(2), 235-242. http://dx.doi.org/10.1016/S0308-8146(02)00519-8.
12. Hraš, A. R., Hadolin, M., Knez, Ž., & Bauman, D. (2000). Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chemistry, 71(2), 229-233. http://dx.doi.org/10.1016/S0308-8146(00)00161-8.
13. Huang, C. H., & Weng, Y. M. (1998). Inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene film. Journal of Food Processing and Preservation, 22(3), 199-209. http://dx.doi. org/10.1111/j.1745-4549.1998.tb00345.x.
14. Kong, B., Xiong, Y. L., Fang, C., Thompson, K. R., Metts, L. S., Muzinic, L. A., & Webster, C. D. (2006). Influence of gender and spawning on meat quality of Australian red claw crayfish (Cherax quadricarinatus) stored at 2 C. Journal of Food Science, 71(6), E320-E325. http:// dx.doi.org/10.1111/j.1750-3841.2006.00117.x.
15. Latscha, T. (1989). The role of astaxanthin in shrimp pigmentation. In Advances in Tropical Aquaculture Workshop at Tahiti, Tahiti, French Polynesia.
16. López-de-Dicastillo, C., Gómez-Estaca, J., Catalá, R., Gavara, R., & Hernández-Muñoz, P. (2012). Active antioxidant packaging films: development and effect on lipid stability of brined sardines. Food Chemistry, 131(4), 1376-1384. http://dx.doi.org/10.1016/j. foodchem.2011.10.002.
17. Matsumoto, J. J. (1979). Denaturation of fish muscle proteins during frozen storage. In D. Fennema (Ed.), Proteins at low temperatures (Advances in Chemistry Series, Vol. 180, pp. 205-224). Washington: American Chemical Society.
18. Niamnuy, C., Devahastin, S., Soponronnarit, S., & Vijaya Raghavan, G. S. (2008). Kinetics of astaxanthin degradation and color changes of dried shrimp during storage. Journal of Food Engineering, 87(4), 591-600. http://dx.doi.org/10.1016/j.jfoodeng.2008.01.013.
19. Dosterveer, P. (2006). Globalization and sustainable consumption of shrimp: consumers and governance in the global space of flows. International Journal of Consumer Studies, 30(5), 465-476. http:// dx.doi.org/10.1111/j.1470-6431.2006.00535.x.
20. Plascencia-Jatomea, M., Viniegra, G., Dlayo, R., Castillo-Drtega, M. M., & Shirai, K. (2003). Effect of chitosan and temperature on spore germination of Aspergillus niger. Macromolecular Bioscience, 3(10), 582-586. http://dx.doi.org/10.1002/mabi.200350024.
21. Sachindra, N. M., Bhaskar, N., & Mahendrakar, N. S. (2005). Carotenoids in different body components of Indian shrimps. Journal of the Science of Food and Agriculture, 85(1), 167-172. http://dx.doi. org/10.1002/jsfa.1977.
22. Shahidi, F., Metusalach, & Brown, J. A. (1998). Carotenoid pigments in seafoods and aquaculture. Critical Reviews in Food Science and Nutrition, 38(1), 1-67. http://dx.doi.org/10.1080/10408699891274165. PMid:9491309.
23. Sikorski, Z. E., & Kołakowska, A. (1995). Changes in proteins in frozen stored fish. In Z. E., Sikorski, B. S., Pan, & F., Shahidi (Eds.), Seafood proteins(pp. 99-112). New York: Springer US.
24. Sotelo, C. G., Piñeiro, C., & Pérez-Martín, R. I. (1995). Denaturation of fish proteins during frozen storage: role of formaldehyde. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(1), 14-23. http:// dx.doi.org/10.1007/BF01192902.PMid:7732729.
25. Soto-Valdez, H., Ezquerra-Brauer, J., Márquez-Ríos, E., & TorresArreola, W. (2015). Effect of previous chilling storage on quality loss in frozen (-20ºC) sierra (Scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene. Food Science and Technology (Campinas.), 35(1), 202-206. http://dx.doi.org/10.1590/1678-457X.6607.
26. Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. (2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chemistry, 103(4), 1199-1207. http://dx.doi. org/10.1016/j.foodchem.2006.10.039.
27. Tang, S., Sheehan, D., Buckley, D. J., Morrissey, P. A., & Kerry, J. P. (2001). Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. International Journal of Food Science & Technology, 36(6), 685-692. http://dx.doi. org/10.1046/j.1365-2621.2001.00497.x.
28. Torres-Arreola, W., Soto-Valdez, H., Peralta, E., Cardenas-López, J. L., & Ezquerra-Brauer, J. M. (2007). Effect of a low-density polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of Sierra fish (Scomberomorus sierra) muscle during frozen storage. Journal of Agricultural and Food Chemistry, 55(15), 6140-6146. http://dx.doi.org/10.1021/jf070418h.PMid:17595103.
29. Tseng, Y. C., Xiong, Y. L., & Webster, C. D. (2005). The preservation of the quality of the muscle in frozen Australian red claw crayfish (Cherax quadricarinatus) by pre-storage anti-oxidant dipping treatments. International Journal of Food Science & Technology, 40(8), 841-848. http://dx.doi.org/10.1111/j.1365-2621.2005.01004.x.
30. Tsironi, T., Dermesonlouoglou, E., Giannakourou, M., & Taoukis, P. (2009). Shelf life modelling of frozen shrimp at variable temperature conditions. LWT-Food Science and Technology, 42(2), 664-671. http:// dx.doi.org/10.1016/j.lwt.2008.07.010.
31. Undeland, I., & Lingnert, H. (1999). Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage. Journal of Agricultural and Food Chemistry, 47(5), 2075-2081. http://dx.doi.org/10.1021/jf980944w.PMid:10552499.
32. Woyewoda, A. D., Shaw, S. J., Ke, P. J., & Burns, B. G. (1986). Recommended Laboratory Methods for Assessment of Fish Quality (Canadian Technical Report of Fisheries and Aquatic Sciences, No. 1448). Canada: Nova Scotia.