Abstract
Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.
Highlights
It was verified that the moisture, ash and protein contents, in fresh shrimp and with white onion, at different storage times under freezing did not present a statistically significant difference (p> 0.05), indicating that, the consumer can the protein content of this food until the 90 days of storage
The in natura samples presented lower protein levels than those found in freshwater “Pitu” shrimp (Macrobrachium acanthurus - Wiegman, 1836), which corresponded to 23.6% (Simon et al, 2012)
The results found for the in natura and with white onion samples are in accordance with the literature, at all time intervals
Summary
Shrimp production has increased significantly in recent years and can be classified as the product of the greatest economic impact in the world, mainly due to the high utilization in the gastronomic sector (Becerra et al, 2014) and considerable nutritional importance, being a food source of the high-value proteins, minerals (Pedrosa & Cozzolino, 2001) and polyunsaturated fatty acids of the omega 3 series, especially Eicosapentaenoic (EPA) and Docosahexaenoic (DHA) (Furuya et al, 2006; Simon et al, 2012; Lira et al, 2014), which present several beneficial effects in the organism (Costa et al, 2009; Perini et al, 2010; Ruxton, 2011; Ruxton et al, 2005). During the storage of the shrimp, the polyunsaturated fatty acids can undergo lipid oxidation reactions, having their profile modified. These reactions directly affect the quality of the food, by reducing the shelf life due to the rancid, odor and strong flavor characteristic of the phenomenon, in addition to being able to develop substances that are harmful to the health of the consumer (Pokorny et al, 2008). The protective effect exerted by these foods has been attributed to the presence of phenolic compounds, β-carotene, vitamin C and vitamin E (Melo et al, 2006)
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