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

Abstract

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.Keywords: Litopenaeus stylirostris; α-tocopherol; lipid oxidation; freezing; quality.Practical Application: Development of methods for quality preservation of seafood products during cold storage.

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

“…These are higher values than those obtained by Alasalvar et al (2001) in bream fillets, with values between 7.5 and 5 N during 17 days of storage. On the other hand, Valencia-Perez et al (2015) observed a similar diminution of texture in blue shrimp treated with antioxidants and packed in a bilayer film of polyamide-low density polyethylene film with 2% α-tocopherol during frozen storage. A similar finding was observed by Ocaño-Higuera et al (2009), with approximate values of 7.2 to 5 N in dogfish muscle on day 18 of storage.…”

Role of Endogenous and Exogenous Tocopherols in the Lipid Stability of Marine Oil Systems: A Review

“…The human consumption of these molecules is beneficial to human health because they have been associated with the reduction of cardiovascular disease risks, possess anti-inflammatory and autoimmune properties, and play an important role in brain development [17,18,19]. However, PUFAs are very susceptible to deterioration by oxidation during storage under different conditions, even at frozen temperatures, and their large degree of unsaturation and high affinity to oxygen generate volatile compounds such as alcohols, aldehydes and ketones, which cause unpleasant odours and flavours in the food [20]. …”

“…The antioxidant free radical then can react with other lipid peroxide radicals or other antioxidant free radicals to finish the reaction. Several primary antioxidants are endogenous in food systems, such as tocopherols, ascorbic acid, flavonoids, carnosine and glutation [20,33]. The effectiveness of primary antioxidants depends on their chemical structure, including their ability to donate electrons, and on their antioxidant radical stability [35].…”

“…Their application, combined with frozen or chilling storage, can cause a significant increase in the product’s shelf life. However, the conditions in which the bioactive compounds are applied must be controlled: whereas very low concentrations may have no effect on the food, excessive concentrations may cause a pro-oxidant effect or undesirable changes in either the sensory and/or nutritional attributes of the stored product [14,20]. Initially, the use of antioxidants in seafood was evaluated on extracted oils following the direct application of low concentrations to the muscle, which showed an effective inhibition of lipid oxidation [4]; however, when applying these mechanisms, the antioxidant amount that migrates into the food during storage cannot be controlled.…”

“…Initially, the use of antioxidants in seafood was evaluated on extracted oils following the direct application of low concentrations to the muscle, which showed an effective inhibition of lipid oxidation [4]; however, when applying these mechanisms, the antioxidant amount that migrates into the food during storage cannot be controlled. In this sense, the use of packaging is an alternative that provides a constant migration of the antioxidant to the food matrix [1,3,20]. The incorporation of the antioxidant into polyethylene films would be able to prevent lipid deterioration in marine oil systems [6].…”