Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

Li, Deyang; Xie, Hong‐Kai; Liu, Zhongyuan; Li, Ao; Li, Jiaxuan; Liu, Bing; Liu, Xiaoyang; Zhou, Da‐Yong

doi:10.1016/j.foodchem.2019.124951

Cited by 46 publications

(42 citation statements)

References 33 publications

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“…POV is used to represent the degree of primary lipid oxidation that directly characterizes the degree of lipid oxidation over time (Sun et al., 2017). MDA is regarded as an indicator of secondary lipid oxidation, which was obtained using the TBARS assay (Li et al., 2019). AV is also an important parameter of lipid oxidation in meat, and its value not only depends on FFA but also is associated with other lipid classes (e.g., TAG) and phospholipid classes (such as PC and PE) (Lu et al., 2011).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4°C storage

Gan¹,

et al. 2020

J. Food Process. Preserv.

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The objective of the study was to determine the inhibitory effect of chitosan‐based coating (CP) of shrimps during refrigerated storage for 10 days. CP was more effective at inhibiting trichloroacetic acid (TCA)‐soluble peptides being formed, reducing the activities of collagenase, cathepsins, and calpain, producing the lowest levels of salt‐soluble peptides (SSP), keeping the highest shear force and water‐holding capacity (WHC), and maintaining muscle integrity. Meanwhile, CP gave the lower peroxide value (POV) and thiobarbituric acid‐reactive substances (TBARS) value, but higher levels of lipid and phospholipid classes in CP were detected. The lower contents of free radical in CP were quantified by electron spin resonance (ESR) spectroscopy. The results established that the inhibitory effect includes two actions: (1) inhibit muscle proteolysis and softening mainly induced by collagenase, following endogenous enzymes and (2) protect lipid from oxidation by scavenging free radicals. The study contributes to further providing strong support for CP was widely applied. Novelty impact statement The chitosan‐based coating (CP) was more effective at inhibiting muscle proteolysis and softening mainly induced by collagenase, following endogenous enzymes. Also it could protect lipid from oxidation by scavenging free radicals.

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Section: Discussionmentioning

confidence: 99%

Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4°C storage

Gan¹,

et al. 2020

J. Food Process. Preserv.

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“…The prediction of the shelf life was performed based on the rate equation of a degradation reaction by the Arrhenius model. The Arrhenius model for all process was simulated by the zero‐order model, the first‐order model, the Arrhenius equation, and the shelf‐life prediction (Li et al., 2019). The safety faction (0.8) was applied to determine the final shelf life of the FNV A, D, E, and K estimated for a temperature of 30℃.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical properties and bioavailability of naturally formulated fat‐soluble vitamins extracted from agricultural products for complementary use for natural vitamin supplements

Lee

Shin

Chun³

et al. 2020

Food Science & Nutrition

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Vitamins are essential to human body, and 13 vitamins have been identified and classified as fat-soluble vitamins (A, E, D, and K) and water-soluble vitamins (B-group vitamins and vitamin C) according to their solubility (Turner & Mathiasson, 2000). In particular, fat-soluble vitamins are necessary for regulating various cell metabolisms, which include anti-oxidation, cell signaling, and the modulation of the immune system (Chadare et al., 2019; Turner, King, & Mathiasson, 2001). Vitamin A and its precursor, which is β-carotene, are predominantly found in plants, and they are mainly necessary for protecting the retina as well as scavenging free radicals (Akhtar

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“…A w in the preservation and durability of foods (Caps & Abril, 2003;Deyang et al, 2019;Lemus-Mondaca, Pizarro-Oteíza, Pérez-Won, & Tabilo-Munizaga, 2018;Taoukis et al, 1997). Furthermore, they state that MC (explained below) and A w are the most important factors, together with temperature, which affect the speed of food spoilage reactions.…”

Section: Several Authors Have Highlighted the Importance Of Knowingmentioning

confidence: 99%

“…Shelf life is an important aspect of fish and fish products (Cao, Islam, Chitrakar, et al, 2020;Deyang et al, 2019;Islam et al, 2019). However, there are few reports on the storage stability of dried fish products (Bai et al, 2012;Deyang et al, 2019;Torres, Martins-Teixeira, Cadore, & Queiroz, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

Tamarit‐Pino

Batías‐Montes

Segura‐Ponce

et al. 2020

J Food Process Preserv

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The objective was to estimate quality changes in Chilean sea cucumber (Athyonidium chilensis) using sun drying (SD), freeze‐drying (FD), and combined electrohydrodynamic and FD (EHD‐FD) at 30°C, packaged in low‐density polyethylene packages and stored at 30%, 50%, 70%, and 90% relative humidity (RH) for 3 mo. Water activity (Aw) content, moisture content (MC), total volatile base nitrogen (TVBN), hardness, and springiness were monitored. The Weibull model was applied to determine kinetics and predict shelf life. Initially, SD exhibited lower quality. All indicators increased over time at 70% and 90% RH, regardless of the drying treatment. The Weibull model was well fitted with all TVBN data, the indicator selected for shelf life. The shortest shelf life during storage was for SD. As for FD and EHD‐FD, the most important difference occurred at 50% RH with 52 and 44 days, respectively. Practical applications Chilean sea cucumber (A. chilensis) has a high nutritional value. Its properties are reduced when it is sun‐dried. Therefore, other drying methods such as freeze‐drying and electrohydrodynamics as pretreatment combined with freeze‐drying are used to improve its quality and nutritional parameters and durability. The study of accelerated shelf life at different levels of relative humidity of Chilean sea cucumber offers tools for producers given that the Weibull model can predict the durability of the product and the preservation conditions of dry products over time.

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Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

Cited by 46 publications

References 33 publications

Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4°C storage

Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4°C storage

Physicochemical properties and bioavailability of naturally formulated fat‐soluble vitamins extracted from agricultural products for complementary use for natural vitamin supplements

Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

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