Abstract
Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIOX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIOX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA-LDPE without α-tocopherol were used as CONTROL. All samples were stored at –20 °C for 120 days. As compared to the CONTROL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg of muscle), lost less firmness and astaxanthin content. ANTIOX 2% and ANTIOX-GLAZED showed the lowest concentrations of formaldehyde (0.081-0.083 μM/g). There were no significant differences in color and sensory properties, but differences in the integrity of the muscle fibers were observed. The treatments with α-tocopherol maintained the shrimp muscle quality during frozen storage. However, no significant differences were found between these treatments.
Litopenaeus stylirostris ; α-tocopherol; lipid oxidation; freezing; quality
1 Introduction
Shrimp is one of the most important seafood products worldwide (Oosterveer, 2006Oosterveer, P. (2006). Globalization and sustainable consumption of
shrimp: consumers and governance in the global space of flows. International
Journal of Consumer Studies, 30(5), 465-476.
http://dx.doi.org/10.1111/j.1470-6431.2006.00535.x.
http://dx.doi.org/10.1111/j.1470-6431.20...
). Litopenaeus stylirostris
is widely commercialized, and it can be obtained either from an aquaculture or wild.
When frozen, it can increase its commercial value due to its chemical and sensory
stability. However, some chemical and biochemical reactions can occur even at frozen
temperatures (Fennema et al., 2008Fennema, O. R., Damodaran, S., & Parkin, K. L. (Eds.). (2008).
Fennema's food chemistry. Boca Raton: CRC Press.),
including oxidative changes of lipids and proteins in the muscle, which can affect
deterioration in the organoleptic and sensory quality of the product, such as odor,
rancidity, dehydration, weight loss, color, and texture (Tsironi et al., 2009Tsironi, T., Dermesonlouoglou, E., Giannakourou, M., & Taoukis,
P. (2009). Shelf life modelling of frozen shrimp at variable temperature
conditions. LWT-Food Science and Technology, 42(2), 664-671.
http://dx.doi.org/10.1016/j.lwt.2008.07.010.
http://dx.doi.org/10.1016/j.lwt.2008.07....
).
For the reasons mentioned above, freezing is insufficient to ensure preservation of
quality of shrimp after catch or during post-harvest handling; therefore, the use of
alternative technologies, such as the addition of antioxidant (natural or synthetic)
compounds, is necessary. Its use in marine products has been evaluated primarily in
fish oils and/or by direct addition to the muscle during glazing (Tang et al., 2001Tang, S., Sheehan, D., Buckley, D. J., Morrissey, P. A., &
Kerry, J. P. (2001). Anti‐oxidant activity of added tea catechins on lipid
oxidation of raw minced red meat, poultry and fish muscle. International Journal
of Food Science & Technology, 36(6), 685-692.
http://dx.doi.org/10.1046/j.1365-2621.2001.00497.x.
http://dx.doi.org/10.1046/j.1365-2621.20...
). However, one disadvantage
of this technique is that the migration of the antioxidant to the muscle is not
controlled. Thus, a practicable alternative is the use of plastic packaging
containing antioxidants, which may retard lipid oxidation and protein denaturation
under a controlled release of the antioxidants (Torres-Arreola et al., 2007Torres-Arreola, W., Soto-Valdez, H., Peralta, E., Cardenas-López, J.
L., & Ezquerra-Brauer, J. M. (2007). Effect of a low-density polyethylene
film containing butylated hydroxytoluene on lipid oxidation and protein quality
of Sierra fish (Scomberomorus sierra) muscle during frozen storage. Journal of
Agricultural and Food Chemistry, 55(15), 6140-6146.
http://dx.doi.org/10.1021/jf070418h. PMid:17595103.
http://dx.doi.org/10.1021/jf070418h...
).
Several studies have been conducted on the incorporation of BHT in polyethylene films
which showed capacity of retarding lipid oxidation in muscle (Huang & Weng., 1998Huang, C. H., & Weng, Y. M. (1998). Inhibition of lipid
oxidation in fish muscle by antioxidant incorporated polyethylene film. Journal
of Food Processing and Preservation, 22(3), 199-209.
http://dx.doi.org/10.1111/j.1745-4549.1998.tb00345.x.
http://dx.doi.org/10.1111/j.1745-4549.19...
; Torres-Arreola et al, 2007Torres-Arreola, W., Soto-Valdez, H., Peralta, E., Cardenas-López, J.
L., & Ezquerra-Brauer, J. M. (2007). Effect of a low-density polyethylene
film containing butylated hydroxytoluene on lipid oxidation and protein quality
of Sierra fish (Scomberomorus sierra) muscle during frozen storage. Journal of
Agricultural and Food Chemistry, 55(15), 6140-6146.
http://dx.doi.org/10.1021/jf070418h. PMid:17595103.
http://dx.doi.org/10.1021/jf070418h...
; Soto-Valdez
et al., 2015Soto-Valdez, H., Ezquerra-Brauer, J., Márquez-Ríos, E., &
Torres-Arreola, W. (2015). Effect of previous chilling storage on quality loss
in frozen (–20ºC) sierra (Scomberomorus sierra) muscle packed with a low-density
polyethylene film containing butylated hydroxytoluene. Food Science and
Technology (Campinas.), 35(1), 202-206.
http://dx.doi.org/10.1590/1678-457X.6607.
http://dx.doi.org/10.1590/1678-457X.6607...
). Nevertheless, the use of synthetic antioxidants in foods
is restricted in many countries due to their harmful effects on consumer health
(Hraš et al., 2000Hraš, A. R., Hadolin, M., Knez, Ž., & Bauman, D. (2000).
Comparison of antioxidative and synergistic effects of rosemary extract with
α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food
Chemistry, 71(2), 229-233.
http://dx.doi.org/10.1016/S0308-8146(00)00161-8.
http://dx.doi.org/10.1016/S0308-8146(00)...
). Consequently, the
evaluation of natural antioxidants and their potential use during post-harvest or
post-catch handling of marine organisms is necessary.
α -tocopherol is one of the major natural compounds used as an antioxidant by the
food industry that is safe and provides multiple health benefits (López de Dicastillo et al., 2012López-de-Dicastillo, C., Gómez-Estaca, J., Catalá, R., Gavara, R.,
& Hernández-Muñoz, P. (2012). Active antioxidant packaging films:
development and effect on lipid stability of brined sardines. Food Chemistry,
131(4), 1376-1384.
http://dx.doi.org/10.1016/j.foodchem.2011.10.002.
http://dx.doi.org/10.1016/j.foodchem.201...
). Granda-Restrepo et al. (2009)Granda-Restrepo, D. M., Soto-Valdez, H., Peralta, E.,
Troncoso-Rojas, R., Vallejo-Córdoba, B., Gámez-Meza, N., & Graciano-Verdugo,
A. Z. (2009). Migration of α-tocopherol from an active multilayer film into
whole milk powder. Food Research International, 42(10), 1396-1402.
http://dx.doi.org/10.1016/j.foodres.2009.07.007.
http://dx.doi.org/10.1016/j.foodres.2009...
developed a
polyethylene plastic film with α-tocopherol measuring its migration to the milk
powder during storage at 20, 30 and 40 °C. Nonetheless, it is necessary to evaluate
its effectiveness in foods with high moisture content at frozen temperatures, such
as muscle of marine organisms. Therefore, the present study focuses on the potential
application of plastic films containing α-tocopherol as a natural antioxidant and
evaluates its effects on the changes in quality in blue shrimp (Litopenaeus
stylirostris) muscle during frozen storage.
2 Materials and methods
2.1 Antioxidant packaging films
Two and 4% of α-tocopherol were co-extruded with Low density Polyethylene (LDPE, inner layer) and polyamide (PA, outer layer) with 7% of TiO2 by the blow extrusion process using a pilot-plant size co-extruder (Beutelspacher, México D.F., México) at the Centro de Investigación en Alimentación y Desarrollo, A.C. campus Hermosillo, México. A control LDPE-PA film without antioxidants was also manufactured. Polyolefin was used to adhere the 2 layers. Three films were manufactured: ANTIOX 2% film (LDPE + TiO2/PA + 2% α-tocopherol); ANTIOX 4% film (LDPE + TiO2/PA + 4% α-tocopherol); and CONTROL film (LDPE + TiO2/PA). Finally, a glaze was obtained using an α-tocopherol emulsion in water, with a concentration of 2g of the antioxidant/100 mL. All reagents were purchased from Sigma (USA).
2.2 Sampling
Wild blue shrimp (Litopenaeus stylirostris) used in this study were captured in the Gulf of California, Mexico (28.75° N / 112.25° W), during the fall season and transported on ice to the seafood laboratory at the University of Sonora within 6 h of capture (postrigor state). The headless shrimp (muscle) with weight of 15-18 g was packed under different conditions and stored at –20 ± 2 °C for 120 days. Samples for analytical determinations were taken on days 0, 60, and 120.
2.3 Chemical analysis
Thiobarbituric Acid Index (TBA-i)
TBA-i during frozen storage (120 days) was determined using 10 g of muscle colorimetrically at 538 nm. A standard curve was constructed with 1,1,3,3-tetraethoxypropane (Woywwoda et al., 1986). The TBA-i was reported as mg malonaldehyde/kg muscle.
Astaxantine content
The content of astaxanthin was determined as index of total carotenoids,
according to the modified method of Sachindra et al. (2005)Sachindra, N. M., Bhaskar, N., & Mahendrakar, N. S. (2005).
Carotenoids in different body components of Indian shrimps. Journal of the
Science of Food and Agriculture, 85(1), 167-172.
http://dx.doi.org/10.1002/jsfa.1977.
http://dx.doi.org/10.1002/jsfa.1977...
. Shrimp sample (25 g) was extracted with
100 ml of acetone using a tissue homogenizer M133/ 1281 (Biospec Products,
Bartlesville, OK) for 2 min. After extraction, the samples were transferred
to a 500 ml separatory funnel containing 100 ml of petroleum ether. The
petroleum extracts were then mixed with distilled water containing 1% (w/v)
sodium chloride. Finally, the absorption spectrum of the water insoluble
compounds was recorded at 472 nm using a UV spectrophotometer (Cary 50;
Varian, Walnut Creek, CA, USA). Calculation of the astaxanthin concentration
was performed using the standard curve of astaxanthin.
Production of formaldehyde
The formaldehyde content in the blue shrimp muscle during frozen storage was monitored according to Woyewoda et al. (1986)Woyewoda, A. D., Shaw, S. J., Ke, P. J., & Burns, B. G. (1986). Recommended Laboratory Methods for Assessment of Fish Quality (Canadian Technical Report of Fisheries and Aquatic Sciences, No. 1448). Canada: Nova Scotia. using 100g of tissue with colorimetric detection at 415 nm and a UV spectrophotometer (Cary 50; Varian, Walnut Creek, CA, USA). The standard curve was constructed using a 0.074% formaldehyde solution. The results were reported as mg formaldehyde /g muscle.
2.4 Physical analysis
Texture
Ten samples of fresh (0-day) and frozen fish in contact with ANTIOX 2% or
ANTIOX 4% films were subjected to texture analysis and compared to the
CONTROL and ANTIOX-GLAZED samples. Texture was measured by recording the
force required to penetrate the material using a Chatillon 2-3b texturometer
with a cylindrical plunger of 0.6 cm diameter. Each sample (second and third
segment of the muscle) was placed in a position relative to the cylindrical
plunger that would result in shearing across the muscle fiber (Dunajski, 1980Dunajski, E. (1980). Texture of fish muscle. Journal of Texture
Studies, 10(4), 301-318.
http://dx.doi.org/10.1111/j.1745-4603.1980.tb00862.x.
http://dx.doi.org/10.1111/j.1745-4603.19...
).
Color measurement
The frozen shrimp samples were thawed in a refrigerator and cooked in water at 100 °C for 8 min. Color was measured using a colorimeter (Minolta CR-300). For each sample, at least five measurements were performed at different positions of the sample, and the measured values were compared with those of the same sample prior to storage. The average values of 10 samples were reported.
Scanning electron microscopy
Scanning electron microscopy was carried out according to Plascencia-Jatomea et al. (2003)Plascencia‐Jatomea, M., Viniegra, G., Olayo, R., Castillo‐Ortega, M.
M., & Shirai, K. (2003). Effect of chitosan and temperature on spore
germination of Aspergillus niger. Macromolecular Bioscience, 3(10), 582-586.
http://dx.doi.org/10.1002/mabi.200350024.
http://dx.doi.org/10.1002/mabi.200350024...
.
Shrimp muscles (0.5 × 0.5 cm) were fixed by immersion in 5% (v/v)
glutaraldehyde for 24 h at 4 °C and post-fixed with 1% (w/v) osmium
tetroxide for 2 h at 4 °C. The fixed samples were dehydrated in a graded
acetone series and coated with carbon and gold prior to examination in a
Scanning Electron Microscope (JEOL JSM-5410 LV).
2.5 Sensory analysis
The frozen shrimp were cooked and evaluated by 20 untrained panelists using a
10-point hedonic scale ranging from 10 = like extremely to 1 = dislike extremely
(Dorado-Rodelo et al., 2007Dorado‐Rodelo, J. A., Ezquerra‐Brauer, J. M., & Soto‐Valdez, H.
(2007). Effect of ovenproof plastic films on the quality of spotted rose snapper
(Lutjanus guttatus) fillets during frozen storage.
Packaging Technology and Science, 20(5), 301-307.
http://dx.doi.org/10.1002/pts.758.
http://dx.doi.org/10.1002/pts.758...
). All
panelists were asked to evaluate overall likeness, texture and flavor. Unpeeled
samples were presented to the panelists in plates coded with three-digit random
numbers.
2.6 Statistical analysis
A completely randomized design (two-way ANOVA) was carried out using the type of film (four levels) and storage time (three levels) as factors. Ten different samples of each different storage time treatment were used for texture and color. Five samples were used in the rest of the determinations. Tukey’s test, at level of significance p<0.05, was used to determine differences between the treatments of every storage time using the JMP 5.00 software (Statsoft, Tulsa, OK). A nonparametric analysis with a Kruskal-Wallis test was carried out for sensory analysis.
3 Results and discussion
3.1 Chemical analysis
Thiobarbituric Acid Index (TBA-i)
The lipid content in shrimp samples is relatively low compared with that of
fatty fish such as sardines or sierra (Heu
et al., 2003Heu, M. S., Kim, J. S., & Shahidi, F. (2003). Components and
nutritional quality of shrimp processing by-products. Food Chemistry, 82(2),
235-242. http://dx.doi.org/10.1016/S0308-8146(02)00519-8.
http://dx.doi.org/10.1016/S0308-8146(02)...
; Sriket et al.,
2007Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K.
(2007). Comparative studies on chemical composition and thermal properties of
black tiger shrimp (Penaeus monodonPenaeus
vannamei) and white shrimp (. ) meatsFood Chemistry, 103(4),
1199-1207. http://dx.doi.org/10.1016/j.foodchem.2006.10.039.
http://dx.doi.org/10.1016/j.foodchem.200...
). However, changes in lipid structure and behavior could be
responsible for the deterioration of muscle quality during frozen storage
(Sikorski & Kołakowska,
1995Sikorski, Z. E., & Kołakowska, A. (1995). Changes in proteins in
frozen stored fish. In Z. E., Sikorski, B. S., Pan, & F., Shahidi (Eds.),
Seafood proteins (pp. 99-112). New York: Springer US.). Table 1 shows changes
in TBA-i (quality index) of blue shrimp muscle during frozen storage. No
values of TBA-i were detected in fresh muscle, result that was observed in
all treatments for the first 90 days. However, after 120 days, shrimp stored
without antioxidant (CONTROL) showed 1.58 mgMA/kg of muscle, whereas such
increase was not observed in the samples stored with ANTIOX-GLAZED, ANTIOX
2% and ANTIOX 4%. This suggests that after this storage period, the
different antioxidant concentrations used successfully prevented lipid
oxidation.
Thiobarbituric acid index (TBA-i) in blue shrimp (Litopenaeus stylirostris) muscle after 120 days of frozen storage.
These results are in accordance with those reported for several species of
crustaceans, which have not exceeded 5 mgMA/kg of muscle in samples that
were both stored under ice and frozen (Cadun, et al., 2005Cadun, A., Cakli, S., & Kisla, D. (2005). A study of marination
of deepwater pink shrimp (, Lucas, 1846) and its shelf life. Parapenaeus
longirostrisFood Chemistry, 90(1-2), 53-59.
http://dx.doi.org/10.1016/j.foodchem.2004.03.024.
http://dx.doi.org/10.1016/j.foodchem.200...
; Calder et
al., 2005Calder, B. L., Bushway, A. A., Bayer, R. C., Davis‐Dentici, K. A.,
& Camire, M. E. (2005). Quality of whole lobster (Homarus
americanus) treated with sodium tripolyphosphate before cooking and
frozen storage. Journal of Food Science, 70(9), C523-C528.
http://dx.doi.org/10.1111/j.1365-2621.2005.tb08299.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
; Kong et al.,
2006Kong, B., Xiong, Y. L., Fang, C., Thompson, K. R., Metts, L. S.,
Muzinic, L. A., & Webster, C. D. (2006). Influence of gender and spawning on
meat quality of Australian red claw crayfish (. Cherax
quadricarinatus) stored at 2 CJournal of Food Science, 71(6),
E320-E325. http://dx.doi.org/10.1111/j.1750-3841.2006.00117.x.
http://dx.doi.org/10.1111/j.1750-3841.20...
; Tseng et al.,
2005Tseng, Y. C., Xiong, Y. L., & Webster, C. D. (2005). The
preservation of the quality of the muscle in frozen Australian red claw crayfish
(Cherax quadricarinatus) by pre‐storage anti‐oxidant
dipping treatments. International Journal of Food Science & Technology,
40(8), 841-848.
http://dx.doi.org/10.1111/j.1365-2621.2005.01004.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
). On the other hand, Bak et al.
(1999)Bak, L. S., Andersen, A. B., Andersen, E. M., & Bertelsen, G.
(1999). Effect of modified atmosphere packaging on oxidative changes in frozen
stored cold water shrimp (. Pandalus borealis)Food Chemistry,
64(2), 169-175.
http://dx.doi.org/10.1016/S0308-8146(98)00152-6.
http://dx.doi.org/10.1016/S0308-8146(98)...
found a significant increase in lipid oxidation of cooked
cold-water shrimp (Pandalus borealis) after sixth months of
frozen storage with atmospheric air, while the shrimp packaged in modified
atmospheres showed no significant differences after the same period.
Moreover, Tseng et al. (2005)Tseng, Y. C., Xiong, Y. L., & Webster, C. D. (2005). The
preservation of the quality of the muscle in frozen Australian red claw crayfish
(Cherax quadricarinatus) by pre‐storage anti‐oxidant
dipping treatments. International Journal of Food Science & Technology,
40(8), 841-848.
http://dx.doi.org/10.1111/j.1365-2621.2005.01004.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
found
no differences in TBARS of Australian river crab (Cherax
quadricarinatus) treated with propyl gallate, α-tocopherol and
rosemary extract as antioxidant solutions over the storage period of three
months. This indicates that crustacean muscles are not susceptible to lipid
oxidation during frozen storage, probably due to their carotenoids content
which could prevent these lipid changes, acting as antioxidants (Shahidi et al., 1998Shahidi, F., Metusalach, & Brown, J. A. (1998). Carotenoid
pigments in seafoods and aquaculture. Critical Reviews in Food Science and
Nutrition, 38(1), 1-67. http://dx.doi.org/10.1080/10408699891274165.
PMid:9491309.
http://dx.doi.org/10.1080/10408699891274...
).
Total carotenoids content
Astaxanthin is the main carotenoid reported in shrimp muscle, which is found
to vary between 64 and 98% of the total carotenoids (Goodwin, 1984Goodwin, T. W. (1984). The biochemistry of the carotenoids (Vol. 2,
184 p.). New York: Chapman and Hall.; Latscha, 1989Latscha, T. (1989). The role of astaxanthin in shrimp pigmentation.
In Advances in Tropical Aquaculture Workshop at Tahiti, Tahiti, French
Polynesia.). Because of this, its quantification can be
considered as an index of total carotenoids in shrimp muscle. Figure 1 shows changes in the
astaxanthin content of blue shrimp muscle subjected to all treatments during
frozen storage with an initial value (fresh muscle) of about 20 μg/g muscle,
which is in accordance with that reported for other species of shrimp (Sachindra et al., 2005Sachindra, N. M., Bhaskar, N., & Mahendrakar, N. S. (2005).
Carotenoids in different body components of Indian shrimps. Journal of the
Science of Food and Agriculture, 85(1), 167-172.
http://dx.doi.org/10.1002/jsfa.1977.
http://dx.doi.org/10.1002/jsfa.1977...
); nevertheless,
it tended to decrease significantly (p<0.05) in all samples after 120
days of storage. On the other hand, shrimp stored with CONTROL and
ANTIOX-GLAZED showed an increase of 25 and 75, respectively, after 60 days
with a subsequent decrease (p<0.05). This behavior could be related to
TBA-i values detected after the same period, where a decrease in astaxanthin
concentration reflects an increase in malonaldehyde content. Accordingly, it
is important to mention that due to the large number of conjugated double
bonds in their structure, carotenoid compounds can act as antioxidants
(Shahidi et al., 1998Shahidi, F., Metusalach, & Brown, J. A. (1998). Carotenoid
pigments in seafoods and aquaculture. Critical Reviews in Food Science and
Nutrition, 38(1), 1-67. http://dx.doi.org/10.1080/10408699891274165.
PMid:9491309.
http://dx.doi.org/10.1080/10408699891274...
).
Astaxanthin content in blue shrimp (Litopenaeus stylirostris) muscle during frozen storage. Different capital letters in the same storage time indicate significant differences (p<0.05) between the treatments. Different low-case letters in the same treatment indicate significant differences (p<0.05) throughout the storage time period. Results represent an average of 10 determinations.
As a result, according to the behavior explained above, the carotenoids in
shrimp muscle acted as antioxidants between the second and fourth month of
storage. Bak et al. (1999)Bak, L. S., Andersen, A. B., Andersen, E. M., & Bertelsen, G.
(1999). Effect of modified atmosphere packaging on oxidative changes in frozen
stored cold water shrimp (. Pandalus borealis)Food Chemistry,
64(2), 169-175.
http://dx.doi.org/10.1016/S0308-8146(98)00152-6.
http://dx.doi.org/10.1016/S0308-8146(98)...
, detected
significant losses in carotenoid content after three months of frozen
storage of Pandalus borealis, showing a significant
increase in TBA-i after sixth months. These results were attributed to the
protective effect of astaxanthin against lipid oxidation.
Production of formaldehyde
Figure 2 shows the formaldehyde content in blue shrimp muscle during frozen storage. There was a significant increase (P<0.05) in the CONTROL treatment after 60 days, and it kept increasing constantly throughout the whole experiment period. On the other hand, the ANTIOX-GLAZED, ANTIOX 2%, and ANTIOX 4% treatments showed an increase in the formaldehyde levels up to 120 days of storage, remaining unchanged (p≥0.05) during the first two months. Additionally, between the α-tocopherol based treatments, ANTIOX 4% and the CONTROL were the ones that reached the highest levels of formaldehyde, with no significant differences between them (P≥0.05), and therefore, it can be said that the ANTIOX 2% and ANTIOX-GLAZED are the most effective in avoiding formaldehyde production in blue shrimp muscle after 4 months of storage at –20 °C.
Changes in the formaldehyde concentration in blue shrimp (Litopenaeus stylirostris) muscle during frozen storage. Different capital letters in the same storage time indicate significant differences (p<0.05) between the treatments. Different low-case letters in the same treatment indicate significant differences (p<0.05) throughout the storage time period. Results represent an average of 10 determinations.
Production of formaldehyde in shrimp due to the enzymatic reduction of
trimethylamine oxide (TMAO) is used as a quality index during post-mortem
handling (Badii & Howell, 2002Badii, F., & Howell, N. K. (2002). Effect of antioxidants,
citrate, and cryoprotectants on protein denaturation and texture of frozen cod
(Gadus morhua). Journal of Agricultural and Food Chemistry, 50(7), 2053-2061.
http://dx.doi.org/10.1021/jf010824f. PMid:11902956.
http://dx.doi.org/10.1021/jf010824f...
).
This compound accumulates during frozen storage, and it can react with the
proteins in the muscle to denature them, thus causing changes in texture
(Bianchi et al., 2007Bianchi, F., Careri, M., Musci, M., & Mangia, A. (2007). Fish
and food safety: determination of formaldehyde in 12 fish species by SPME
extraction and GC–MS analysis. Food Chemistry, 100(3), 1049-1053.
http://dx.doi.org/10.1016/j.foodchem.2005.09.089.
http://dx.doi.org/10.1016/j.foodchem.200...
; Sotelo et al., 1995Sotelo, C. G., Piñeiro, C., & Pérez-Martín, R. I. (1995).
Denaturation of fish proteins during frozen storage: role of formaldehyde.
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(1), 14-23.
http://dx.doi.org/10.1007/BF01192902. PMid:7732729.
http://dx.doi.org/10.1007/BF01192902...
). Moreover, it has
been reported that texture changes in the muscle of marine organisms during
frozen storage can be related to interactions between the formaldehyde
generated and proteins present (Matsumoto,
1979Matsumoto, J. J. (1979). Denaturation of fish muscle proteins during
frozen storage. In O. Fennema (Ed.), Proteins at low temperatures (Advances in
Chemistry Series, Vol. 180, pp. 205-224). Washington: American Chemical
Society., cited by Bak et al.,
1999Bak, L. S., Andersen, A. B., Andersen, E. M., & Bertelsen, G.
(1999). Effect of modified atmosphere packaging on oxidative changes in frozen
stored cold water shrimp (. Pandalus borealis)Food Chemistry,
64(2), 169-175.
http://dx.doi.org/10.1016/S0308-8146(98)00152-6.
http://dx.doi.org/10.1016/S0308-8146(98)...
), which was observed in the present study by comparing the
results of formaldehyde production and texture profile, with a direct
relation, especially in the CONTROL treatment (Figures 2 and 3).
In other words, the presence of formaldehyde in blue shrimp leads to the
softening of the muscle tissue.
Texture of blue shrimp (Litopenaeus stylirostris) muscle during frozen storage. Results represent an average of the texture values obtained in10 different samples.
3.2 Physical analysis
Texture
Firmness values of blue shrimp muscle during frozen storage are shown in
Figure 3. There was a gradual
decrease in the CONTROL treatment after 120 days (p<0.05), whereas
samples stored with ANTIOX-GLAZED and ANTIOX 4% had no significant changes
in texture compared to that of the fresh muscle after 60 days. However,
after 120 days of storage at –20 °C, these samples exhibited a significant
decrease in firmness (p<0.05). On the other hand, shrimp muscle packed
and stored with ANTIOX 2% had no significant changes in texture (p<0.05)
during the whole experiment period. This suggests that during at least two
months at –20 °C all treatments with antioxidants prevent muscle softening
in shrimp, and ANTIOX 2% was able to maintain the muscle fiber structure for
a longer period at –20°C. This indicates that the magnitude of the
"protective" effect of ANTIOX 2% could be higher than that of the ANTIOX 4%
and ANTIOX-GLAZED. Nevertheless, these differences were not observed between
the treatments after 120 days (p≥0.05). On the other hand, the gradual
decrease in firmness in the CONTROL treatment (P<0.05) suggests
protective effect of the antioxidant treatments on the integrity of shrimp
muscle since all treatments with antioxidant also prevented lipid oxidation
after four months of storage (Table
1). This is based on the following statement: lipid oxidation
produces free radicals, which are transferred to the amino acids and
proteins and may cause its denaturation (Bak et al., 1999Bak, L. S., Andersen, A. B., Andersen, E. M., & Bertelsen, G.
(1999). Effect of modified atmosphere packaging on oxidative changes in frozen
stored cold water shrimp (. Pandalus borealis)Food Chemistry,
64(2), 169-175.
http://dx.doi.org/10.1016/S0308-8146(98)00152-6.
http://dx.doi.org/10.1016/S0308-8146(98)...
) leading to texture changes in the muscle
(Undeland & Lingnert,
1999Undeland, I., & Lingnert, H. (1999). Lipid oxidation in fillets
of herring (Clupea harengus) during frozen storage. Influence of prefreezing
storage. Journal of Agricultural and Food Chemistry, 47(5), 2075-2081.
http://dx.doi.org/10.1021/jf980944w. PMid:10552499.
http://dx.doi.org/10.1021/jf980944w...
).
Torres-Arreola et al. (2007)Torres-Arreola, W., Soto-Valdez, H., Peralta, E., Cardenas-López, J.
L., & Ezquerra-Brauer, J. M. (2007). Effect of a low-density polyethylene
film containing butylated hydroxytoluene on lipid oxidation and protein quality
of Sierra fish (Scomberomorus sierra) muscle during frozen storage. Journal of
Agricultural and Food Chemistry, 55(15), 6140-6146.
http://dx.doi.org/10.1021/jf070418h. PMid:17595103.
http://dx.doi.org/10.1021/jf070418h...
reported
a protective effect of a low-density polyethylene with butylated
hydroxytoluene on the integrity of lipids and texture in the Pacific Sierra
(Scomberomorus sierra) after frozen storage during
three months. Moreover, Tseng et al.
(2005)Tseng, Y. C., Xiong, Y. L., & Webster, C. D. (2005). The
preservation of the quality of the muscle in frozen Australian red claw crayfish
(Cherax quadricarinatus) by pre‐storage anti‐oxidant
dipping treatments. International Journal of Food Science & Technology,
40(8), 841-848.
http://dx.doi.org/10.1111/j.1365-2621.2005.01004.x.
http://dx.doi.org/10.1111/j.1365-2621.20...
found no loss in shear force of Cherax
quadricarinatus muscle during frozen storage with antioxidant
for three months. These findings are consistent with the results obtained in
this study; the texture of muscle of marine organisms is influenced by the
use of antioxidants.
Changes in color
Acceptance of frozen shrimp depends on its color, which is considered one of
the most important sensory attributes (Niamnuy et al., 2008Niamnuy, C., Devahastin, S., Soponronnarit, S., & Vijaya
Raghavan, G. S. (2008). Kinetics of astaxanthin degradation and color changes of
dried shrimp during storage. Journal of Food Engineering, 87(4), 591-600.
http://dx.doi.org/10.1016/j.jfoodeng.2008.01.013.
http://dx.doi.org/10.1016/j.jfoodeng.200...
). Table
2 shows changes in color (value a, hue angle, and chroma) in blue
shrimp muscle during storage at –20 °C. It can be seen that there were no
significant differences (P≥0.05) during the whole experiment period (120
days), contrasting with the results of the carotenoids analysis (Figure 1), which showed a decrease
(p<0.05) in the astaxanthin content. Considering an association between
color on crustaceans during cooking and carotenoid compounds, the effect on
color in shrimp muscle could be expected. Significant effect of frozen
storage on color in shrimp muscle has been reported; this result was found
in shrimp subjected to cooking treatment prior to storage (Bak et al, 1999Bak, L. S., Andersen, A. B., Andersen, E. M., & Bertelsen, G.
(1999). Effect of modified atmosphere packaging on oxidative changes in frozen
stored cold water shrimp (. Pandalus borealis)Food Chemistry,
64(2), 169-175.
http://dx.doi.org/10.1016/S0308-8146(98)00152-6.
http://dx.doi.org/10.1016/S0308-8146(98)...
), whereas in the
present study, cooking treatment was applied after storage.
Value a, hue and chroma of the cooked muscle (8 min at 100 °C) of blue shrimp (Litopenaeus stylirostris) after four months of frozen storage.
Scanning electron microscopy
The micrographs of the blue shrimp muscle (Litopenaeus
stylirostris) under different storage conditions are shown in
Figure 4. The samples of all
treatments (CONTROL, ANTIOX-GLAZED, ANTIOX 2%, and ANTIOX 4%), stored for
120 days at –20 °C, were compared with fresh and fresh-frozen muscle
samples, and the fibers of the two last ones showed tight contact with each
other (Figure 4a-b). Some fractures
can be observed in the muscle fibers of all samples stored with α-tocopherol
(Figure 4d-f), whereas in the
CONTROL samples (Figure 4c), there was
evident deformation. ANTIOX 4% showed the best results in terms of
maintaining muscle integrity after 120 days at –20 °C since it had a more
compact and orderly distribution compared with that of the other treatments.
Torres-Arreola et al. (2007)Torres-Arreola, W., Soto-Valdez, H., Peralta, E., Cardenas-López, J.
L., & Ezquerra-Brauer, J. M. (2007). Effect of a low-density polyethylene
film containing butylated hydroxytoluene on lipid oxidation and protein quality
of Sierra fish (Scomberomorus sierra) muscle during frozen storage. Journal of
Agricultural and Food Chemistry, 55(15), 6140-6146.
http://dx.doi.org/10.1021/jf070418h. PMid:17595103.
http://dx.doi.org/10.1021/jf070418h...
found that the use of LDPE films containing BHT as antioxidant prevents the
fracture and detachment of sierra fish muscle during frozen storage showing
an association between lipid oxidation and the integrity of the muscle
fibers. However, in the present study, such behavior was not clearly
observed since there was no high level of lipid oxidation present.
Micrographs of blue shrimp (Litopenaeus stylirostris) muscle. (a): fresh muscle; (b) fresh frozen muscle; (c): CONTROL after 4 months at –20 ° C; (d) ANTIOX-GLAZED after 4 months at –20 °C; (e): ANTIOX 2% after 4 months at –20 ° C; (f) ANTIOX 4% after 4 months at –20 °C.
3.3 Sensory analysis
Figure 5 shows no significant differences
(p≥0.05) in the flavor, color, and firmness of blue shrimp muscle samples stored
under different conditions. On the other hand, instrumental analysis results
(Figure 3) showed a different texture
profile with a decrease in the shear force of the different samples evaluated.
In this case, changes in firmness were not perceptible by senses. Sensory
textural attributes have been evaluated in chilled lobster, and the results show
that firmness was maintained after 10 days although significant differences in
shear force were detected by instrumental techniques (Kong et al., 2006Kong, B., Xiong, Y. L., Fang, C., Thompson, K. R., Metts, L. S.,
Muzinic, L. A., & Webster, C. D. (2006). Influence of gender and spawning on
meat quality of Australian red claw crayfish (. Cherax
quadricarinatus) stored at 2 CJournal of Food Science, 71(6),
E320-E325. http://dx.doi.org/10.1111/j.1750-3841.2006.00117.x.
http://dx.doi.org/10.1111/j.1750-3841.20...
). Furthermore, Dorado-Rodelo et al. (2007)Dorado‐Rodelo, J. A., Ezquerra‐Brauer, J. M., & Soto‐Valdez, H.
(2007). Effect of ovenproof plastic films on the quality of spotted rose snapper
(Lutjanus guttatus) fillets during frozen storage.
Packaging Technology and Science, 20(5), 301-307.
http://dx.doi.org/10.1002/pts.758.
http://dx.doi.org/10.1002/pts.758...
reported no significant
differences in the attributes of flavor, firmness, and appearance of rose
snapper fillets (Lutjanus guttatus) stored in ovenproof plastic
films at –20 °C for 120 days. Based on these results, it can be inferred that
the levels of TBA-i and the formaldehyde concentration found in the shrimp
muscle were not high enough to cause sensory changes.
Sensory analysis of cooked (8 min, 100 °C) blue shrimp (Litopenaeus stylirostris) muscle after four months of frozen storage. Data represents the average values of the sensory evaluation performed by a panel of 20 untrained judges.
4 Conclusions
It was possible to detect the protective effect of different treatments with α-tocopherol on oxidative changes in the blue shrimp muscle samples evaluated (TBA-i and total carotenoids) since there were no differences between them. Therefore, the antioxidant application method is irrelevant when evaluating its effect. Furthermore, the antioxidant used showed a protective effect on the fibers of shrimp muscle maintaining the integrity of its microstructure. Further studies are needed to evaluate the protective effect of α-tocopherol on the integrity of the proteins present in the blue shrimp muscle.
Acknowledgements
The authors gratefully acknowledge the assistance of Gabriel Francisco Leon Fontes in the preparation of the English version of this manuscript.
-
Practical Application: Development of methods for quality preservation of seafood products during cold storage.
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Publication Dates
-
Publication in this collection
June 2015
History
-
Received
09 Mar 2015 -
Accepted
14 Apr 2015