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

Detalhes bibliográficos
Autor(a) principal: Abreu,Virgínia Kelly Gonçalves
Data de Publicação: 2010
Outros Autores: Pereira,Ana Lúcia Fernandes, Vidal,Tatiana Fontoura, Zapata,Jorge Fernando Fuentes, Sousa Neto,Manoel Alves de, Freitas,Ednardo Rodrigues de
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.
id SBCTA-1_aa58bd24ebad4038d6d2a8c0161932c5
oai_identifier_str oai:scielo:S0101-20612010000400020
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling 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