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The effect of high-pressure treatment on functional components of shrimp (Litopenaeus vannamei) cephalothorax

AuthorsGómez Estaca, Joaquín ; Montero García, Pilar ; Fernández Martín, Fernando ; Calvo, Marta ; Gómez Guillén, M. C.
KeywordsPolyunsaturated fatty acids
High pressure
Issue Date2016
CitationInnovative Food Science and Emerging Technologies 34: 154-160 (2016)
AbstractHigh-pressure (HP) technology has been applied to extend the shelf life of shrimps by inhibiting enzymes with PPO activity or microorganisms. However, there is very little information on its effect on relevant compounds from a nutritional or functional point of view, such as fatty acids, α-tocopherol, astaxanthin, and hemocyanin, which constitutes the main objective of the present work. Shrimp cephalothoraxes were HP processed at 200, 400, or 600 MPa/18°C/15 min or three consecutive 5 min cycles. It was found that hemocyanin was partially denatured at pressures up to 400 MPa, resulting in lower PPO activity, and it was totally denatured at 600 MPa, although 20% residual PPO activity remained. Astaxanthin, α-tocopherol, and total antioxidant activity were stable whichever HP treatment was applied, whereas 600 MPa caused a slight reduction of eicosapentaenoic acid (C20:5n3, EPA) and docosahexaenoic acid (C22:6n3, DHA). Despite this reduction, the ω-6/ω-3 fatty acids ratio was very low (1).
Publisher version (URL)https://doi.org/10.1016/j.ifset.2016.01.017
Identifiersdoi: 10.1016/j.ifset.2016.01.017
issn: 1466-8564
e-issn: 1878-5522
Appears in Collections:(ICTAN) Artículos
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