Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage

• Published in: Food chemistry Vol. 145; pp. 832 - 839
• Main Authors: Hernández Becerra, Josafat A., Ochoa Flores, Angélica A., Valerio-Alfaro, Gerardo, Soto-Rodriguez, Ida, Rodríguez-Estrada, María T., García, Hugo S.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15-02-2014; Elsevier
• Subjects: Animals; Astaxanthin; Astaxanthin degradation; Biological and medical sciences; Cholesterol; Cholesterol - chemistry; Cholesterol oxidation; Cholesterol, Dietary - analysis; Cholesterol, Dietary - radiation effects; Cooking; Degradation; Diet - ethnology; Drying; Fatty Acids - analysis; Fatty Acids - radiation effects; Food Preservation; Food Storage; Food toxicology; Heating; Humans; Hydrolysis; Kinetics; Medical sciences; Mexico; Oxidation; Oxidation-Reduction; Penaeidae - chemistry; Penaeidae - radiation effects; Salts - chemistry; Shellfish - analysis; Shellfish - radiation effects; Shrimp; Shrimps; Sodium Chloride, Dietary - analysis; Storage; Sun; Sun drying; Sunlight - adverse effects; Toxicology; Water - analysis; Xanthophylls - analysis; Xanthophylls - chemistry; Xanthophylls - radiation effects; Mexico; 7α-OOH; PUFA; MUFA; Sun drying; Astaxanthin degradation; SFA; COPs; α-CE; CT; Cholesterol oxidation; Storage; 7β-OOH; 7-KC; EPA; 7α-HC; 25-HC; 5α-OOH; DHA; 20-HC; Shrimp; Astaxanthin; Conservation; Lipids; Sun; Cholesterol; Macrura; Crustacea; Degradation; Edible crustacean; Arthropoda; Oxidation; Decapoda; Invertebrata; Food; Drying; Polyunsaturated fatty acids; 7-Ketocholesterol; Docosahexaenoic acid; 7β-Hydroperoxycholesterol; Monounsaturated fatty acids; 5α-Hydroperoxycholesterol; 20-Hydroxycholesterol; Saturated fatty acids; 25-Hydroxycholesterol; Cholesterol oxidation products; Cholestanetriol; 7α-Hydroxycholesterol; 7α-Hydroperoxycholesterol; 5,6α-Epoxycholesterol; Eicosapentaenoic acid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.08.098

•COPs and astaxanthin in dried shrimp were analysed during cooking, solar drying and storage.•The COPs formation in dried shrimp showed a dramatic increase after solar drying.•The COPs formation in dried shrimp continued along the storage.•Most of astaxanthin in cooked shrimp was degraded during solar drying and storage.
Dried salted shrimps are made from raw shrimps, which are cooked and dried under direct sunlight. The preparation and storage include treatments and conditions that can promote oxidative changes in different components. The aim of this study was to monitor the formation of major cholesterol oxidation products and the changes in the astaxanthin content and fatty acid profile in dried salted shrimp during cooking, sun drying and storage. During sun drying, most of the astaxanthin (75%) was degraded in cooked shrimp, while cholesterol oxidation products (COPs) showed a dramatic increase (8.6-fold), reaching a total concentration of 372.9±16.3μg/g of lipids. Further storage favoured both astaxanthin degradation (83%) and COPs formation (886.6±97.9μg/g of lipids after 90days of storage). The high degradation of astaxanthin and the elevated formation of COPs during sun drying and storage indicate the necessity to re-evaluate the processing and storage conditions of salted dried shrimp.