Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Abstract

BACKGROUND Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot‐air‐drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze‐drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products. In the present study, the effects of HD and FD on lipid and color of P. vannamei and the mechanisms involved were investigated. RESULTS FD caused less lipid oxidation compared to HD; consequently, FD‐processed shrimps had lower levels of primary and secondary oxidation products, as well as acid value, and higher contents of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, eicosapentaenoic acid and docosahexaenoic acid compared to HD‐processed samples. Lipase and lipoxygenase played a role in the oxidation and hydrolysis of lipids during drying process. FD‐processed shrimps had lower yellowness value and chromatic aberrations but a higher whiteness value compared to HD‐processed samples. Correlation analysis showed that lipid oxidation, astaxanthin degradation and the Maillard reaction contributed to the changes of color. Principal component analysis indicated that FD caused less deterioration in quality compared to HD. CONCLUSION In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

“…Moreover, the values of color parameters of fresh shrimp were similar to those of the dehydrated shrimp from US15 and US30, which demonstrated that the US and the dehydration temperature (35°C) did not change the color with respect to the fresh shrimp. A study of drying shrimp in a forced convection oven at 60°C showed that the initial L* = 52.30, a* = −0.67, and b* = −0.62 of the fresh shrimp changed to L* = 88.30, a* = 6.14, and b* = 16.82 when boiling the shrimp for 7 min was used as a pretreatment (Li, Zhou, et al., 2020). The increase in a* (redness) of the shrimp meat is due to exposure to heat, which releases astaxanthin when carotenoproteins break down during protein denaturation, while increase in b* (yellowness) is due to the generation of yellow pigments from darkening reactions (Akonor et al., 2016).…”

“…At present, drying and freezing processes are the main methods applied to preserve shrimp and other aquatic products, but the freezing process needs a more elevated initial investment and higher costs of manufacture and conveying (Olvera Ríos et al., 2020). However, drying is preferred due to its high level of efficiency, easy functioning, and economical investing costs (Li, Zhou, et al., 2020; Nguyena et al., 2019), in addition to the advantages of prevention of spoilage of foods by reduction of a w , as well as the production of materials with weight and volume lower to make storage and transportation easier (Hu et al., 2016).…”

Significantly Different Lipid Profile Analysis of Litopenaeus vannamei under Low-Temperature Storage by UPLC-Q-Exactive Orbitrap/MS

“…Previous studies have shown that UFAs degrade into aldehydes, ketones, and lower fatty acids during the lipid oxidation process [8,9]. ω-3 PUFAs are susceptible to peroxidation because of free radicals, resulting in an unpleasant odor and potentially toxic biological effects [10]. Lipid oxidation was evaluated by measuring hydroperoxides and conjugated dienes, revealing the mechanism of producing thiobarbituric acid (TBA) oxidation products [11,12].…”

Effects of pre‐cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes

“…Drying preserves mushrooms by removing moisture from the raw materials and allows the product new features different from fresh ones 1,6,7 . Currently, hot air drying (HD) and vacuum freeze‐drying (VFD) are the most widely used drying techniques in the food industry 8–10 . The main advantages of HD are low costs, high yields, and simple operations, but, simultaneously, the dried products are at risk of losing visual appearance and thermolabile nutrients 11,12 .…”