Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying

Wang, Le; Zang, Mingwu; Zhao, Xin; Cheng, Xiaoyu; Li, Xiang; Bai, Jing

doi:10.1007/s11694-023-01888-7

Cited by 7 publications

(2 citation statements)

References 43 publications

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“…To obtained the shrimp lipid, the filtrate was spin steamed under reduced pressure at 40 • C for 20 min. The peroxide value (POV) of the shrimp lipid was determined according to Wang et al [18].…”

Section: Lipid Oxidation Of Dried Shrimpmentioning

confidence: 99%

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Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation

Yue,

Cheng,

Liu

et al. 2023

Foods

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To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, gellan gum (GG)/PVA composite incorporating Alhagi sparsifolia flower extract (AFE) as the anti-oxidative capability layer, and GG as the anti-oxidative capacity slow-release control layer. The TFs with different AFE additions were characterized and compared to a single-layer film (SF) made of the same material. The results demonstrate that adding AFE to films degraded their water vapour and oxygen barrier properties as well as their tensile strength, but increased their light barrier properties, elongation at break, and anti-oxidative capability. The three-layer structure increased the light, water vapour, and oxygen barrier qualities of films, as well as their slow-release anti-oxidative capability. The application experiment revealed that the inclusion of AFE might aid in the preservation of dried prawn quality. Using TF supplemented with 5 (w/v) AFE to package the dried shrimps reduced the TBARS value by 47.5%. Our research indicated that TFs containing AFE have a wide range of possible applications in dried shrimp preservation.

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Section: Lipid Oxidation Of Dried Shrimpmentioning

confidence: 99%

“…The thiobarbituric acid reactive substances (TBARS) value of dried shrimp was measured according to Wang et al [18] with some modifications. The dried shrimp powder (5 g) sample was placed in 30 mL of methanol and chloroform (1:2, v/v) solution.…”

Section: Lipid Oxidation Of Dried Shrimpmentioning

confidence: 99%