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

Xujian Qiu; Yumeng Wu; Shengjun Chen; Lechang Sun; Guangming Liu; Hong Lin

doi:10.3136/fstr.26.239

Original papers

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

Xujian Qiu , Yumeng Wu, Shengjun Chen, Lechang Sun, Guangming Liu, Hong Lin

著者情報

Xujian Qiu 責任著者
College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
Yumeng Wu
College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
Shengjun Chen
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS
Lechang Sun
College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
Guangming Liu
College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
Hong Lin
College of Food Science and Engineering, Ocean University of China

キーワード: lipid oxidation, salt, vacuum package, non-enzymatic browning, Acetes chinensis

ジャーナルオープンアクセス HTML

2020 年 26 巻 2 号 p. 239-245

DOI https://doi.org/10.3136/fstr.26.239

詳細

抄録

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.

責任著者(Corresponding author)

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