Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage. (September 2020)

• Record Type: Journal Article
• Authors: Li, De-Yang; Yuan, Zhen; Liu, Zi-Qiang; Yu, Man-Man; Guo, Yu; Liu, Xiao-Yang; Zhang, Min; Liu, Hui-Lin; Zhou, Da-Yong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 131(2020)
• Publication Date: 2020-09
• Subjects: Ready-to-eat shrimp -- Color deterioration -- Oxidation -- Astaxanthin -- Maillard reaction; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109696
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The mechanism of color deterioration in ready-to-eat (RTE) shrimps during storage was revealed for the first time. During storage, the appearance of the RTE shrimps gradually browned and blackened. Meanwhile, colorimeter analysis showed that the lightness decreased, but the redness and yellowness increased after storage. The peroxide and thiobarbituric acid value increased but the astaxanthin and phenol contents decreased after storage, indicating the occurrence of lipid and phenol oxidation. And the browning index, 5-hydroxymethylfurfural, pyrroles and pyrazine volatile compounds showed an upward trend after storage, indicating the occurrence of Maillard reaction. Correlation and principal component analysis showed that the composite effects of lipid oxidation, phenol oxidation, Maillard reaction and astaxanthin degradation led to the color deterioration of RTE shrimps, and the order of effect was Maillard reaction > lipid oxidation > phenol oxidation > astaxanthin degradation. Moreover, the lipid oxidation had a certain promoting effect on Maillard reaction and phenol oxidation. Highlights: The RTE shrimps gradually browned and blackened during storage. Oxidation and Maillard reaction led to the color deterioration of RTE shrimps. Astaxanthin degradation caused the decrease of whiteness of RTE shrimps. Lipid oxidation had a certain promoting effect on Maillard reaction.