Effect of carotenoids and chitosan on the oxidative stability of frozen shrimp

  • Mozhgan Ghorbani
  • Mahdieh Pabast
  • Parisa Sadighara
Keywords: Lipid peroxidation, Shrimp, Carotenoids, Chitosan

Abstract

Common methods in the preservation industry are not always successful in curbing food corruption. Storage of shrimp could be used for preventing the loss of essential fatty acids during storage in cool. The aim of this study was evaluating the effect of carotenoids and chitosan on the oxidative stability of frozen shrimp. In this study, shrimps were dipped in the different concentration of carotenoids and chitosan. Samples were kept at -18 ° C for 15, 30 and 45 days. The oxidative stability of samples was assayed with the TBARS (thiobarbituric acid reactive substance) method. In the first stage, there was no significant difference between the oxidative stability of the samples. But in the second stage, there was a significant difference between the control sample and samples combined with carotenoid. In the third stage, a significant difference observed between the samples with chitosan and carotenoids. Furthermore, there was a significant difference between the control sample in the first stage and the third stage. In this study, carotenoid as a natural antioxidant is recommended instead of using artificial preservatives.

References

1.Sorgeloos P, Bossuyt E, Laviña E, et al. Decapsulation of Artemia cysts: a simple technique for the improvement of the use of brine shrimp in aquaculture. Aquaculture 1977; 12: 311-5.
2.De Holanda HD, Netto FM. Recovery of components from shrimp (Xiphopenaeus kroyeri) processing waste by enzymatic hydrolysis. J Food Sci 2006; 71: C298-C303.
3.No H, Meyers SP, Prinyawiwatkul W, et al. Applications of chitosan for improvement of quality and shelf life of foods: a review. J Food Sci 2007; 72: R87-R100.
4.Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, et al. Advances in antioxidant active food packaging. Trends in Food Sci & Technol 2014; 35: 42-51.
5.Gómez-Estaca J, De Lacey AL, López-Caballero M, et al. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiol 2010; 27: 889-96.
6.Sadighara P, Erfanmanesh A, Haghi E, et al. The antibacterial activity of chitosan between different extraction methods. J Chem and Pharm Sci 2016; 9: 1325-8.
7.Gharibi S, Dilmaghanian A, Sadighara P, et al. The effect of bisphenol on oxidative stress indices and pathological changes in the brain of chicken embryos. World Appl Sci J 2013; 26: 345-51.
8.Sicińska P, Bukowska B, Michałowicz J, et al. Damage of cell membrane and antioxidative system in human erythrocytes incubated with microcystin-LR in vitro. Toxicon 2006; 47: 387-97.
9.Arancibia MY, Lopez-Caballero ME, Gómez-Guillén MC, et al. Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control 2015; 54: 259-66.
10.Chouljenko A, Chotiko A, Reyes V, et al. Application of water-soluble chitosan to shrimp for quality retention. LWT-Food Sci and Technol 2016; 74: 571-9.
11.Farajzadeh F, Motamedzadegan A, Shahidi SA, et al. The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control 2016; 67: 163-70.
12.López-cervantes J, Sánchez-machado DI, Bueno-solano C, et al. Fatty acid composition and total lipid content in protein hydrolysates of shrimp heads. Int J Pharm Bio Sci 2013 4: (B) 464 – 470.
13.Ramezani Z, Zarei M, Raminnejad N. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control 2015; 51:43-8.
14.Sadighara P, Hariri-Ardabili F, Kazemi V. Extraction of shrimp waste oil and its fortification with shrimp waste pigments. J Food Saf and Hyg 2015; 1: 69-71.
15.Sadighara P, Godarzi S, Bahmani M, et al. Antioxidant activity and properties of walnut brown seed coat extract. J Glob Pharm Technol 2016; 8: 26-30.
Published
2018-10-10
How to Cite
1.
Ghorbani M, Pabast M, Sadighara P. Effect of carotenoids and chitosan on the oxidative stability of frozen shrimp. JFSH. 3(3/4):40-3.
Section
Original Article(s)