Impact of smoking on the lipid fraction and nutritional value of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862)

Impact of smoking on the lipid fraction and nutritional value of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862)

The impact of smoking on the lipid fraction of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862) was evaluated by the formation of cholesterol oxides and changes in fatty acid composition and in nutritional quality. In addition, cholesterol and chloride contents, pH, and proximate composition were...

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Bibliographic Details
Published in:Food science & technology Vol. 58; no. 1; pp. 183 - 187
Main Authors: Lira, G.M., Barros Silva, K.W., Figueirêdo, B.C., Bragagnolo, N.
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 01-09-2014
Elsevier
Subjects:
Biological and medical sciences
Decapoda
DHA
EPA
Food industries
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Nutritional quality indexes
Preservation method
Xiphopenaeus kroyeri
Nutritional quality indexes
Preservation method
DHA
Lipid oxidation
EPA
Preservation
Nutritive value
Lipids
Index
Method
Macrura
Crustacea
Edible crustacean
Arthropoda
Oxidation
Decapoda
Invertebrata
Shrimp
Smoking
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Summary:The impact of smoking on the lipid fraction of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862) was evaluated by the formation of cholesterol oxides and changes in fatty acid composition and in nutritional quality. In addition, cholesterol and chloride contents, pH, and proximate composition were determined. Smoking reduced lipid and protein contents and increased ash and chloride concentrations, while the pH value remained constant. Despite the loss of 18:2n6 (53%), 20:4n6 (50%), 22:6n3 (49%), 20:5n3 (47%) and 18:1n9 (44%), the n6/n3 ratio did not change significantly. The index of atherogenic (0.82) and of thrombogenic (0.62) were low after smoking. Smoking also caused losses of cholesterol (27%) and 7β-hydroxycholesterol (50%), while 7-ketocholesterol and 7α-hydroxycholesterol contents remained constant.
Bibliography:ObjectType-Article-1
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content type line 23
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2014.02.057