Abstract
The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60 °C) for 16 h, the rate constants (k) of astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing temperatures (p < 0.05). Thus, astaxanthin degradation and lipid oxidation in shrimp oil were augmented at high temperature. When shrimp oils with different storage conditions (illumination, oxygen availability and temperature) were stored for up to 40 days, astaxanthin contents in all samples decreased throughout storage (p < 0.05). All factors were able to enhance astaxanthin degradation during 40 days of storage. With increasing storage time, the progressive formation of primary and secondary oxidation products were found in all samples as evidenced by the increases in both peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) (p < 0.05). Light, air and temperatures therefore had the marked effect on astaxanthin degradation and lipid oxidation in shrimp oils during the extended storage.
Highlights
Pacific white shrimp (Litopenaeus vannamei) is an important commercial species primarily cultured with high market value
The results indicated that the first-order kinetics could be used to describe the astaxanthin degradation in shrimp oil samples kept at temperatures between 4 and 60 °C
Astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing incubation temperature
Summary
Pacific white shrimp (Litopenaeus vannamei) is an important commercial species primarily cultured with high market value. Hepatopancreas, a byproduct generated from the manufacturing of hepatopancreas-free whole shrimp, is approximately 5–7 % of the total weight. It is the excellent source of oils with high polyunsaturated fatty acids (PUFA) (37.42 g/100 g oil) and astaxanthin (2.02 mg/g oil), which are well known for their health benefits (Takeungwongtrakul et al 2012). Astaxanthin and oil are susceptible to oxidation due to their highly unsaturated structures. Environmental factors such as oxygen concentration, storage temperature and light influence the oxidation of astaxanthin and oil (Borsarelli and Mercadante 2010; Pristouri et al 2010).
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