FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Na Li,Xin Fan,Yefan Wang,Kexin Zhang,Rong Liu,Yunpeng Xu,Zhifeng Tan,Wensi Xu,Dayong Zhou,Deyang Li
Astaxanthin (AST), the natural pigment in Litopenaeus vannamei , is susceptible to oxidation and isomerization, leading to the fading of the orange-red color in ready-to-eat (RTE) shrimps. This study specifically investigated the changes mechanism in AST content, including geometric and stereoisomers, as well as oxidation degradation, throughout the storage process of RTE shrimps. The results showed that the total amount of AST decreased by 46.76 % after 45 days of storage at 40 °C. The levels of geometric isomers (all- E , 9- Z , 13- Z ) and stereoisomers (3 S ,3′ S , 3 S ,3′ R , 3 R ,3′ R ) gradually decreased over time. Notably, 9- Z and 3 S ,3′ S isomers, known for their strong antioxidant activity, were reduced by 83.57 % and 61.64 % respectively. Additionally, AST underwent oxidative degradation, forming short-chain compounds (astaxanthinal or astaxanthinone), with the main products being Apo-14′-astaxanthinal and Apo-7-astaxanthinone DHA ester. These findings provide a theoretical foundation for further research on the degradation mechanism of AST, and offer valuable insights into the color protection of RTE shrimps.
研究领域:
食品科学
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化学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Na Li,Yefan Wang,Zhifeng Tan,Yunpeng Xu,Xiaoyang Liu,Yuxin Liu,Dayong Zhou,Deyang Li
This study used ultra-high pressure processing (HPP) heat-assisted technology combined with L-cysteine (L-cys) to process ready-to-eat (RTE) shrimp. Subsequently, the effects of physical field and chemical modifications on the color of RTE shrimp were studied. The results showed that the RTE shrimp treated with HPP-Heat-L-cys showed better performance in terms of brightness value (65.25) and astaxanthin (AST) content (0.71 μg/g) during storage, maintaining the original color of RTE shrimp effectively. In addition, it was observed that the application of HPP-Heat-L-cys significantly delayed phenol oxidation, lipid oxidation, and Maillard reaction compared with traditional HPP or heat treatments. Specifically, the total phenolic content of RTE shrimp treated with HPP-Heat-L-cys was higher than that of other samples, but the TBARS and browning index were lower. Furthermore, HPP-Heat-L-cys could delay the production of dark products (such as 2-methylanthraquinone, p-benzoquinone, lipofuscin and melanin), ultimately safeguarding the color stability of RTE shrimp during storage.
研究领域:
食品科学
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食品技术
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食品化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Na Li,Xin Fan,Tingjia Chen,Yefan Wang,Zhifeng Tan,Chang Liu,Dayong Zhou,Deyang Li
Color deepening occurs during storage of ready-to-eat (RTE) shrimps, which seriously affects their marketing cycle. This study investigated the molecular mechanisms of color deterioration in RTE shrimps during accelerated storage, shedding light on the pattern of change in colored products and content. The findings revealed significant occurrences of phenolic oxidation, lipid oxidation, and Maillard browning reactions during accelerated storage. Qualitative and quantitative analyses were conducted on the colored products resulting from these chemical reactions. Multivariate mathematical models were employed to analyze the phenolic oxidation products (2-methylanthraquinone and p-benzoquinone), lipid oxidation products (lipofuscin-like pigments and hydrophobic pyrroles), and Maillard browning products (pyrazines and melanoidins). These products were identified as the main contributors to the deepening of the color of RTE shrimps during storage. The outcomes of this research could enhance our understanding of the color change mechanism in thermally processed marine foods, providing valuable insights for quality maintenance and industrial advancement.
研究领域:
食品科学
·
化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）