Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 1, Pages 183-187Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2014.02.057
Keywords
Nutritional quality indexes; Lipid oxidation; Preservation method; EPA; DHA
Categories
Funding
- Foundation for Research Support of the State of Sao Paulo (FAPESP)
- State of Alagoas (FAPEAL)
- CAPES
- CNPq
Ask authors/readers for more resources
The impact of smoking on the lipid fraction of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862) was evaluated by the formation of cholesterol oxides and changes in fatty acid composition and in nutritional quality. In addition, cholesterol and chloride contents, pH, and proximate composition were determined. Smoking reduced lipid and protein contents and increased ash and chloride concentrations, while the pH value remained constant. Despite the loss of 18:2n6 (53%), 20:4n6 (50%), 22:6n3 (49%), 20:5n3 (47%) and 18:1n9 (44%), the n6/n3 ratio did not change significantly. The index of atherogenic (0.82) and of thrombogenic (0.62) were low after smoking. Smoking also caused losses of cholesterol (27%) and 713hydroxycholesterol (50%), while 7-ketocholesterol and 7 alpha-hydroxycholesterol contents remained constant. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available