Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

Food Science and Technology (Campinas)

Virgínia Kelly Gonçalves Abreu¹  Ana Lúcia Fernandes Pereira¹  Tatiana Fontoura Vidal¹  Jorge Fernando Fuentes Zapata¹  Manoel Alves De Sousa Neto²  Ednardo Rodrigues De Freitas² 

[1] ,Universidade Federal do Ceará Departamento de Tecnologia de Alimentos Fortaleza CE ,Brasil

关键词: irradiation;    fatty acids;    TBARS;    L*;    a*;    b*;    irradiação;    ácidos graxos;    TBARS;    L*;    a*;    b*;   

DOI  :  10.1590/S0101-20612010000400020

来源: SciELO

【 摘 要 】

The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation was higher in samples irradiated with 2, 4, and 6 kGy. Redness and yellowness of cooked shrimp were higher in samples irradiated with 6 kGy than in those in non-irradiated samples. The application of irradiation in doses up to 6 kGy on frozen and packed headed shrimp does not affect negatively the fatty acid profile, cholesterol content, and lipid and color stability.

【 授权许可】

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