Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2122 |
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| author | Kai Zhu Wen Yan Zhiyuan Dai Yiqi Zhang |
| author_facet | Kai Zhu Wen Yan Zhiyuan Dai Yiqi Zhang |
| author_sort | Kai Zhu |
| collection | DOAJ |
| description | The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (<i>p</i> < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products. |
| first_indexed | 2024-03-09T10:19:25Z |
| format | Article |
| id | doaj.art-94fec6b2593146a795c2268706d3e759 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:19:25Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-94fec6b2593146a795c2268706d3e7592023-12-01T22:10:06ZengMDPI AGFoods2304-81582022-07-011114212210.3390/foods11142122Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °CKai Zhu0Wen Yan1Zhiyuan Dai2Yiqi Zhang3Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310035, ChinaCollaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310035, ChinaCollaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310035, ChinaCollaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310035, ChinaThe effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (<i>p</i> < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.https://www.mdpi.com/2304-8158/11/14/2122astaxanthin extractshrimp surimi productsfrozen storageoxidative stabilitycolorquality |
| spellingShingle | Kai Zhu Wen Yan Zhiyuan Dai Yiqi Zhang Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C Foods astaxanthin extract shrimp surimi products frozen storage oxidative stability color quality |
| title | Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C |
| title_full | Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C |
| title_fullStr | Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C |
| title_full_unstemmed | Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C |
| title_short | Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C |
| title_sort | astaxanthin extract from shrimp i trachypenaeus curvirostris i by products improves quality of ready to cook shrimp surimi products during frozen storage at 18 °c |
| topic | astaxanthin extract shrimp surimi products frozen storage oxidative stability color quality |
| url | https://www.mdpi.com/2304-8158/11/14/2122 |
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