Quality changes during frozen storage of blue shrimp litopenaeus stylirostris with antioxidant, α-tocopherol, under different conditions Report as inadecuate




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Herlinda SOTO-VALDEZ ; Josafat Marina EZQUERRA-BRAUER ; Enrique MÁRQUEZ-RÍOS ; Wilfrido TORRES-ARREOLA ;Ciência e Tecnologia de Alimentos 2015, 35 2

Author: Adriana Zulema VALENCIA-PEREZ

Source: http://www.redalyc.org/articulo.oa?id=395941535021


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Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil VALENCIA-PEREZ, Adriana Zulema; SOTO-VALDEZ, Herlinda; EZQUERRA-BRAUER, Josafat Marina; MÁRQUEZ-RÍOS, Enrique; TORRES-ARREOLA, Wilfrido Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, -tocopherol, under different conditions Ciência e Tecnologia de Alimentos, vol.
35, núm.
2, abril-junio, 2015, pp.
368-374 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395941535021 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a ISSN 0101-2061 Food Science and Technology DDOI: http:--dx.doi.org-10.1590-1678-457X.6666 Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions Adriana Zulema VALENCIA-PEREZ1, Herlinda SOTO-VALDEZ2, Josafat Marina EZQUERRA-BRAUER1, Enrique MÁRQUEZ-RÍOS1, Wilfrido TORRES-ARREOLA1* Abstract Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIOX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIOX-GLAZED, samples stored glazed with 2% α-tocopherol.
Shrimps packed in PA-LDPE without α-tocopherol were used as CONTROL.
All samples were stored at –20 °C for 120 days.
As compared to the CONTROL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA-kg of muscle), lost less firmness and astaxanthin content.
ANTIOX 2% and ANTIOX-GLAZED showed the lowest ...





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