Effect of different antioxidants and application methods on the shelf-life of whole, cooked, frozen Northern shrimp ( Pandalus borealis )
This study aimed to investigate the effect of antioxidants and two application methods, i.e., dipping and glazing, to inhibit quality deteriorations occurring to whole, cooked Northern shrimp during frozen storage. Shrimp were treated with either antioxidants (Duralox, vitamins (ascorbic acid with t...
| Published in: | Food Chemistry Advances |
|---|---|
| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
2024
|
| Subjects: | |
| Online Access: | https://orbit.dtu.dk/en/publications/f9246a84-d802-4c9a-99f1-38543138bda2 https://doi.org/10.1016/j.focha.2024.100764 https://backend.orbit.dtu.dk/ws/files/371886597/1-s2.0-S2772753X24001606-main.pdf |
| Summary: | This study aimed to investigate the effect of antioxidants and two application methods, i.e., dipping and glazing, to inhibit quality deteriorations occurring to whole, cooked Northern shrimp during frozen storage. Shrimp were treated with either antioxidants (Duralox, vitamins (ascorbic acid with tocopherols), or seawater) or not treated. Shrimp were stored (-20 °C) for 369 days, and oxidative (Peroxide value (PV), volatiles, tocopherol, astaxanthin), water holding capacity (WHC), sensory, and color (CIEL*a*b*) changes were determined every three months. No clear difference between application methods was seen in sensory scores. Shrimp dipped in antioxidative solutions showed higher increases in PV (>25 meq O 2 /kg oil) and volatile compounds compared to glazed shrimp (PV<8 meq O 2 /kg oil). The effect of applying antioxidants on the color was especially pronounced for shrimp dipped in Duralox and for glazed shrimp. In conclusion, glazed shrimp oxidized less than dipped shrimp, and the application of antioxidants aided in maintaining the color of the shrimp. |
|---|