Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (Crangon crangon)
| Autor: | Geertrui Vlaemynck, Thomas Verhaeghe, Christof Van Poucke, Marc Hendrickx, Jan De Block |
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| Rok vydání: | 2018 |
| Předmět: |
Hot Temperature
Riboflavin Kinetics Color Xanthophylls 01 natural sciences Analytical Chemistry chemistry.chemical_compound Pigment 0404 agricultural biotechnology Astaxanthin Animals Cooking Crangonidae Shellfish Chromatography biology Chemistry Pteridines 010401 analytical chemistry Crangon crangon Pigments Biological 04 agricultural and veterinary sciences General Medicine Drosopterin biology.organism_classification 040401 food science Crustacean 0104 chemical sciences Shrimp Color changes visual_art visual_art.visual_art_medium Food Science |
| Zdroj: | Food Chemistry. 254:359-366 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2018.01.195 |
| Popis: | 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 (r2 = 0.971), including a first step in which drosopterin was released (kd,85°C = 0.95 ± 0.09 min−1; Ead = 105 ± 4 kJ/mol) and a second step where drosopterin is degraded (kb,85°C = 0.02 ± 0.002 min−1; Eab = 190 ± 15 kJ/mol). The kinetic model shows that shrimp should be heated at lower temperatures ( |
| Databáze: | OpenAIRE |
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