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Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage

Author:
Haghshenas, Mehrdad, Hosseini, Hedayat, Nayebzadeh, Kooshan, Kakesh, Behnoosh Shabkoohi, Mahmoudzadeh, Maryam, Fonood, Rozita Komeyli
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.62 no.2 pp. 1192-1197
ISSN:
0023-6438
Subject:
antioxidant activity, beta oxidation, beta-glucans, carboxymethylcellulose, fatty acid composition, frozen storage, lipid peroxidation, oils, p-anisidine value, peroxide value, phenolic acids, polyunsaturated fatty acids, shrimp, storage time, thiobarbituric acid, thiobarbituric acid-reactive substances
Abstract:
Oil extraction from the pre-cooked shrimp nugget with carboxymethyl cellulose and β-glucan was evaluated for peroxide value (PV), p-anisidine value, thiobarbituric acid (TBA) and fatty acid composition in frozen storage for a period of 4 months. After 4 months of frozen storage, Control and CMC shrimp nugget with the highest TBARS values had the greater lipid oxidation than samples containing β-glucan. However, no significant differences were found in BG and CMC + BG samples at 120 days of storage (p > 0.05). p-anisidine value of shrimp nuggets oil without β-glucan were significantly higher than those of shrimp nugget oil containing β-glucan and during storage (p < 0.05). The BG + CMC treatment showed the highest amount of polyunsaturated fatty acids after 120 days. Also, our data showed that there were positive correlations among the results of antioxidant capacities and total phenolic acids of the samples. In conclusion, this result revealed that β-glucan added to shrimp nugget can significantly retard the process of lipid peroxidation during storage.
Agid:
5400780