Oxidative Stability and Browning Development of Semi-dried Shrimp (Acetes chinensis) with Different Salt Contents and Packaging Methods Stored at Refrigerated Temperature

Abstract

Lipid oxidation progress in semi-dried shrimp (Acetes chinesis) products during cold storage was studied. Samples with low salt content and without vacuum package exhibited the highest level of lipid oxidation and browning development. High salt content samples showed lower TBARS and 1-penten-3-ol concentration during whole storage period than low salt samples. Vacuum package showed some effects in retarding lipid oxidation particularly for low salt content sample. Vacuum package could also preserve astaxanthin at the end of storage. Browning development in this semi-dried shrimp product during storage was not due to astaxanthin loss. The mechanism of the browning requires further investigation.