Effect of Thermal Processing on Astaxanthin and Astaxanthin Esters in Pacific White Shrimp Litopenaeus vannamei
-
- Yang Shu
- College of Food Science and Engineering, Ocean University of China
-
- Zhou Qingxin
- College of Food Science and Engineering, Ocean University of China
-
- Yang Lu
- College of Food Science and Engineering, Ocean University of China
-
- Xue Yong
- College of Food Science and Engineering, Ocean University of China
-
- Xu Jie
- College of Food Science and Engineering, Ocean University of China
-
- Xue Changhu
- College of Food Science and Engineering, Ocean University of China
書誌事項
- タイトル別名
-
- Effect of Thermal Processing on Astaxanthin and Astaxanthin Esters in Pacific White Shrimp <i>Litopenaeus v</i><i>annamei</i>
この論文をさがす
抄録
The red color of processed shrimp, one of the most attractive attributes and an important criterion for consumers, is often limited by thermal processing (microwaving, boiling and frying), due to astaxanthin degradation. The effect of thermal processing on astaxanthin in Pacific white shrimp (Litopenaeus vannamei) were investigated. A High-performance liquid chromatographic - atmospheric pressure chemical ionization mass spectrometry (LC-(APCI)-MS/MS) method was used to identify and quantify all-trans- and cis-isomers of astaxanthin, and molecular species of astaxanthin esters in fresh and thermal processed shrimps. Total astaxanthin loss ranged from 7.99% to 52.01% in first 3 min under three thermal processing. All-trans-astaxanthin was most affected, with a reduction from 32.81 to 8.72 μg kg–1, while 13-cis-astxanthin had a rise (from 2.38 to 4.58 μg kg–1). Esterified astaxanthin was shown to hydrolyze and degrade, furthermore astaxanthin diesters had a better thermostability compare to astaxanthin monoesters. Astaxanthin monoesters with eicosapntemacnioc acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6), had a lower thermal stability than those with saturated fatty acids, however, it was the opposite of astaxanthin diesters. The findings suggested that the method of thermal processing should be carefully used in the manufacturing and domestic cooking of shrimps. The results also could be useful in calculating the dietary intake of astaxanthin and in assessing astaxanthin profiles and contents of shrimp containing products.
収録刊行物
-
- Journal of Oleo Science
-
Journal of Oleo Science 64 (3), 243-253, 2015
公益社団法人 日本油化学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001204093532800
-
- NII論文ID
- 130004800118
-
- NII書誌ID
- AA11503337
-
- ISSN
- 13473352
- 13458957
-
- NDL書誌ID
- 026160228
-
- PubMed
- 25757428
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可