Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

Abstract

The impact of white onion as a natural antioxidant on the lipid profile of "Vila Franca" shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. On spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

“…The composition centesimal of the "Vila Franca" shrimp in natura under three freezing time intervals were found to be 79. 91-80.19, 14.57-16.83, 1.48-1.60, 0.92-1.58 and 0.89-2.46 1.48 (g/100 g) moisture, protein, ash, lipid and carbohydrates respectively, the storage under freezing did not affect ash and protein content of shrimp samples (Lira et al, 2019). The chemical content of the fish varied significantly depending on several factors, including the type of fish, sex, environment, age, size, season, nutrition quality, and reproduction cycle (Reza et al, 2009).…”

Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)

“…The fortification of fishmeal to noodle products causes reduced carbohydrate levels, this provides good nutritional value of protein in noodle products. The addition of a certain substance in food can increase nutritional value, as well research Lira et al (2019) shown that shown in Table 2. Fortification noodles with 8%, 10%, 12%, and 14% are also observed to have equal all attributes of the control noodles 0%.…”

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

“…Fish is considered as a major source for high biological values protein with low cholesterol, rich in trace elements and vitamins. In addition, fish is regarded as essential for a healthy life because of their content of n‐3 and n‐6 series of polyunsaturated fatty acids (PUFA), especially docosahexaenoic and eicosapentaenoic fatty acids ( Brito et al., 2019; Lira et al., 2019, 2020 ) . The demand for fish consumption is increasing worldwide to compensate the shortage of red meat.…”