Assessment lipids oxidation in cephalothorax and hepatopancreas of Paciﬁc white shrimp (Litopenaeus vannamei) freshly during storage in ice

Khanlar, Mohammad Ali; Ojagh, Seyed Mahdi; Shabanpour, Bahare; Alishahi, Alireza; Hosseini, Seyed Vali

Assessment lipids oxidation in cephalothorax and hepatopancreas of Paciﬁc white shrimp (Litopenaeus vannamei) freshly during storage in ice

Document Type : Original Article

Authors

Mohammad Ali Khanlar ¹

Seyed Mahdi Ojagh ¹

Bahare Shabanpour ¹

Alireza Alishahi ¹

Seyed Vali Hosseini ²

¹ Department of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

² Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.

Abstract

Paciﬁc white shrimps (Litopenaeus vannamei) are an important shrimp aquaculture species worldwide. To quantify the quality of untreated shrimp is imperative prior to the application of antioxidant treatments. In this study, lipids oxidation from cephalothorax and hepatopancreas of Paciﬁc white shrimp freshly harvested from 3 different farms and stored on ice for up to 12 days. The peroxide value (PV) from hepatopancreas slightly increased from 0 and 2 days of iced storage (P<0.05), but decreased thereafter. The PV from the cephalothorax from 0 and 12 days of iced storage exhibiting signiﬁcant decreases during iced storage. The increases in thiobarbituric acid reactive substances (TBARS) and p-anisidine value (AnV) were noticeable when iced storage time increased. Those changes indicated that lipid oxidation occurred in both samples. The resutls of this study could serve as a baseline for preservative treatments applied to fresh shrimps.

Keywords

Paciﬁc white shrimp

Cephalothorax

Hepatopancreas

Oxidation

Storage