Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400020 |
Resumo: | 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. |
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Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimpirradiationfatty acidsTBARSL*a*b*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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400020Food Science and Technology v.30 n.4 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000400020info:eu-repo/semantics/openAccessAbreu,Virgínia Kelly GonçalvesPereira,Ana Lúcia FernandesVidal,Tatiana FontouraZapata,Jorge Fernando FuentesSousa Neto,Manoel Alves deFreitas,Ednardo Rodrigues deeng2011-01-26T00:00:00Zoai:scielo:S0101-20612010000400020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-01-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp |
title |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp |
spellingShingle |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp Abreu,Virgínia Kelly Gonçalves irradiation fatty acids TBARS L* a* b* |
title_short |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp |
title_full |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp |
title_fullStr |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp |
title_full_unstemmed |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp |
title_sort |
Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp |
author |
Abreu,Virgínia Kelly Gonçalves |
author_facet |
Abreu,Virgínia Kelly Gonçalves Pereira,Ana Lúcia Fernandes Vidal,Tatiana Fontoura Zapata,Jorge Fernando Fuentes Sousa Neto,Manoel Alves de Freitas,Ednardo Rodrigues de |
author_role |
author |
author2 |
Pereira,Ana Lúcia Fernandes Vidal,Tatiana Fontoura Zapata,Jorge Fernando Fuentes Sousa Neto,Manoel Alves de Freitas,Ednardo Rodrigues de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Abreu,Virgínia Kelly Gonçalves Pereira,Ana Lúcia Fernandes Vidal,Tatiana Fontoura Zapata,Jorge Fernando Fuentes Sousa Neto,Manoel Alves de Freitas,Ednardo Rodrigues de |
dc.subject.por.fl_str_mv |
irradiation fatty acids TBARS L* a* b* |
topic |
irradiation fatty acids TBARS L* a* b* |
description |
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. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400020 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400020 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612010000400020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.30 n.4 2010 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126315701469184 |