Fatty acid profile and cholesterol level of smoked whiteleg shrimp (Litopenaeus vannamei) with different liquid smoke concentrations

Abstract

Whiteleg shrimp (Litopenaeus vannamei) is an important marine products with high nutritional values but its high cholesterol content may have negative impact to human health. Certain processing techniques may be applicable to reduce the cholesterol content to lower the risk. One of them is smoking the shrimps with clove branches liquid. This research was aimed to determine the effect of clove branches liquid smoke concentrations on cholesterol levels of smoked whiteleg shrimps. The research materials were whiteleg shrimps and clove branches liquid smoke. The samples of shrimps were exposed to different levels of liquid smoke concentration, i.e. 0%, 5%, 10%, and 15%. The experiment showed that the use of the liquid smoke reduced cholesterol level, increased saturated fatty acid (i.e. capric acid, lauric acid, stearic acid), unsaturated fatty acid (linoleic acid, oleic acid), lipid content and reduced moisture content. It was concluded that the use of clove branches liquid smoke can reduce the cholesterol concentration in the smoked shrimps.