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| Abreu,Virgínia Kelly Gonçalves; Pereira,Ana Lúcia Fernandes; Vidal,Tatiana Fontoura; Zapata,Jorge Fernando Fuentes; Sousa Neto,Manoel Alves de; Freitas,Ednardo Rodrigues de. |
| The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Fatty acids; TBARS; L*; A*; B*. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400020 |
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