Influence of Storage Atmosphere on Several Chemical Parameters of Sun‐Dried Shrimp

Abstract

Sun-dried shrimp from Taiwan and Louisiana were stored at 22OC for 8 months in modified atmospheres of air or vacuum. Packages were randomly selected at 2-month intervals and analyzed for moisture, water activity (a,), total volatile nitrogen, ammonia and pigment oxidation. Moisture and a, were shown to decrease during the storage period regardless of the package atmosphere; however, the amount of decrease was less in samples stored under vacuum than in air. Total volatile nitrogen and ammonia increased during the storage period, with samples stored in air showing the greatest increases. Pigment oxidation reached a maximum at 4 months, samples stored in a vacuum showed the least amount of oxidation.

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

“…However, because some outer oxygen could diffuse into the package and participate in the oxidation reaction, some astaxanthin loss was still observed even in the case of vacuum atmosphere. These results are similar to those reported by Rocha et al (2007); Gobantes et al (1998); and Biede et al (1982). The effect of storage atmosphere on the astaxanthin degradation behavior was much more significant than the effects of drying temperature and storage temperature.…”

“…Biede et al (1982) investigated the effect of internal package atmosphere on astaxanthin degradation of sundried shrimp. These investigators reported that astaxanthin degradation reached a maximum during the first four months of storage.…”

Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage

“…The measured pH values showed the same trend. The initial data for TVB‐N in our study was lower than 10 mg per 100 g, indicating the shrimp was initially fresh (less than 12 mg per 100 g) . These data agree with the data published by Nirmal in L. vannamei (8.01 mg per 100 g) and Dabadé et al .…”

Stability Studies on Astaxanthin Extracted from Fermented Shrimp Byproducts

“…The chemical stability of astaxanthin contained in shrimp has been studied. However, these studies have been limited to studying astaxanthin oxidation when processing (i.e., drying, packing, and storing) commercial shrimp products , and fish such as rainbow trout , and Atlantic salmon . Also, procedures to extract pigments from crawfish waste have been reported to promote astaxanthin oxidation mainly due to the combined effects of high temperatures and oxygen .…”