Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Abstract The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60 °C) for 16 h, the rate cons...

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Hauptverfasser: Sirima Takeungwongtrakul, Soottawat Benjakul
Format: Artigo
Sprache:Inglês
Veröffentlicht: Islamic Azad University​ 2016-02-01
Schriftenreihe:International Aquatic Research
Schlagworte:
Shrimp oil
Astaxanthin degradation
Lipid oxidation
Illumination
Oxygen availability
Temperature
Online Zugang:http://link.springer.com/article/10.1007/s40071-015-0120-z
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