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Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

Li, Deyang, Xie, Hongkai, Liu, Zhongyuan, Li, Ao, Li, Jiaxuan, Liu, Bing, Liu, Xiaoyang, Zhou, Dayong
Food chemistry 2019 v.297 pp. 124951
Litopenaeus vannamei, color, equations, freeze drying, lipid composition, monounsaturated fatty acids, oxidation, peroxide value, phosphatidylcholines, phosphatidylethanolamines, polyunsaturated fatty acids, prediction, saturated fatty acids, shelf life, shrimp, thiobarbituric acid-reactive substances, triacylglycerols
The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the changes in lipid profiles and colour of the dried shrimps during storage were investigated. The predicted shelf life of FD shrimp was more than 1.47-fold than that of HD shrimp. Compared to HD shrimp, FD shrimp had lower levels of oxidation parameters such as peroxide value (POV) and thiobarbituric acid-reactive substances value (TBARS) during storage. In addition, FD shrimp had less reduction in lipid components such as triacylglycerol (TAG), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and all fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) after storage. Moreover, FD shrimp showed a less significant decrease in redness value and increase in yellowness value. Therefore, FD shrimps have better quality stability during storage and then possess longer shelf life than HD shrimp.