Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, B-9090 Melle, Belgium.
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PO Box 2457, B-3001 Heverlee, Belgium.
Food Chem. 2018 Jul 15;254:359-366. doi: 10.1016/j.foodchem.2018.01.195. Epub 2018 Feb 2.
Heat-induced color changes of crustaceans are commonly described as the release of astaxanthin. In this study on Crangon crangon, it was found that astaxanthin plays a minor role in the (dis)coloration. By LC-HRMS, two polar, process dependent pigments were found. One pigment was identified as riboflavin and one as drosopterin (level-2 certainty). Thermal treatments had highest effect on drosopterin concentration changes and were chosen as indicator for a kinetic study of heat-induced color changes. The kinetic data fitted a consecutive step model (r = 0.971), including a first step in which drosopterin was released (k = 0.95 ± 0.09 min; Ea = 105 ± 4 kJ/mol) and a second step where drosopterin is degraded (k = 0.02 ± 0.002 min; Ea = 190 ± 15 kJ/mol). The kinetic model shows that shrimp should be heated at lower temperatures (<80 °C) than the heating temperatures used by fishermen (86-101 °C), creating opportunities for quality optimization. Therefore, this study delivers essential information needed in a comprehensive quality optimization study of the cooked brown shrimp.
甲壳类动物受热引起的颜色变化通常被描述为虾青素的释放。在对中国明对虾的研究中发现，虾青素在（脱）色过程中作用较小。通过 LC-HRMS，发现了两种具有极性且与过程相关的色素。一种色素被鉴定为核黄素，另一种为蝶呤（二级确定性）。热处理对蝶呤浓度变化的影响最大，因此被选为热诱导颜色变化动力学研究的指示剂。动力学数据拟合了连续步骤模型（r=0.971），包括蝶呤释放的第一步（k=0.95±0.09 min；Ea=105±4 kJ/mol）和蝶呤降解的第二步（k=0.02±0.002 min；Ea=190±15 kJ/mol）。该动力学模型表明，虾的加热温度应低于渔民使用的加热温度（86-101°C）（<80°C），这为优化质量创造了机会。因此，本研究为全面优化熟褐虾的质量提供了必要的信息。
