Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

Abstract

The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.

Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

“…Astaxanthin has recently been employed as a food additive and used to fortify various types of food (Wang et al., 2012; Anarjan & Tan, 2013; Hossain et al., 2017; Cerezal Mezquita et al., 2020). Some authors have investigated the impact of astaxanthin addition on the oxidative stability, texture, and organoleptic characteristics of the ready‐to‐cook shrimp surimi products during frozen storage (Zhu et al., 2022); on the oxidative stability and microbial quality of marinated chicken steaks during cold storage (Abdelmalek et al., 2016); on some quality parameters, including lipid oxidation of raw ground beef meat stored at 2 °C (Al‐Rubeii & Al‐Ghanimi, 2020); on the oxidative stability and some quality properties of raw, frozen and cooked lamb patties (Carballo et al., 2018); on the oxidative and colour stability of raw ground pork meat stored at refrigerator temperature for 7 days (Pogorzelska et al., 2017).…”

Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS

“…Astaxanthin extract was obtained using the method described by Zhu et al . (2022). Fresh shrimps (100 g) were homogenised and extracted with acetone in an ultrasonic bath (KQ‐500DE Shumei, Kunshan, China) at 40 °C for 40 min.…”

Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics

“…Normally, Trachypenaeus Curvirostris were mainly sold fresh and frozen (Sun, 2018), which was due to its high endogenous protease activity and various kinds of microorganisms in the head and chest of the shrimp. Several studies have focused on the melanization mechanism and novel preservation methods of shrimps (Zhu et al, 2022), but limited studies focused on the shrimp surimi products made from the Trachypenaeus Curvirostri .…”

“…shrimp. Several studies have focused on the melanization mechanism and novel preservation methods of shrimps (Zhu et al, 2022), but limited studies focused on the shrimp surimi products made from the Trachypenaeus Curvirostri.…”