欧亚国际

科学家利用Videometer多光谱成像系统，在知名期刊Food Chemistry Advances上发表了题为“Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage”的文章，VideometerLab多光谱成像系统在食品品质可视化方面有大量应用案例。

摘要

在零售业中，整只煮熟的北方虾（Pandalus borealis）通常会在照明的冷冻柜中储存很长一段时间。本研究的目的是了解光诱导的脂质氧化是如何以及何时发生的。将两种尺寸的煮熟的虾包装置于空气中，并在有和没有人造光的情况下冷冻保存84天。研究了样品的氧化稳定性（过氧化值（PV）、挥发性化合物和生育酚消耗量）、颜色变化和游离虾青素。PV仅在光照（高达20meq/kg）下储存的虾中显著增加。α-生育酚含量在贮藏期间保持不变，与贮藏条件无关。在光照下储存的虾显示出L*值增加，a*和b*-值降低，而在黑暗中储存的虾中，这些颜色值没有显著变化。颜色变化不能用游离虾青素含量的变化来解释，因为在储存过程中游离虾青质含量没有发生显著变化。挥发性化合物的形成取决于虾的大小和光照，但在光照下储存的虾中，例如2-甲基丁醛、3-甲基丁醛和1-戊烯-3-醇的浓度比在没有光照的情况下储存时增加得更多。总之，光照储存增加了北方虾的脂质氧化（消耗大量的白蜡）和颜色变化以及游离虾青素。

关键词

储存试验 过氧化值 挥发性化合物 光照储存 游离虾青素α-生育酚

Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage

Abstract

In retail, whole, cooked Northern shrimp (Pandalus borealis) is commonly stored in illuminated display freezers for an extended time period. The aim of the present study was to understand how and when light-induced lipid oxidation occurs. Two sizes of cooked shrimp were packed in air and stored frozen with and without artificial light for 84 days. Samples were investigated for oxidative stability (peroxide value (PV), volatile compounds, and tocopherol consumption) and color changes and free astaxanthin.

PV only increased significantly for shrimp stored with light (up to 20 meq/kg). α-tocopherol content remained unchanged during the storage period irrespective of the storage condition. Shrimp stored with light showed an increased L*-value and decreased a* and b*-values, whereas these color values did not change significantly in shrimp stored in darkness. The color changes could not be explained by changes in the free astaxanthin content as no significant changes occurred in free astaxanthin content during storage. The formation of volatile compounds depended on the shrimp size and light exposure, but the concentration of e.g. 2-methylbutanal, 3-methylbutanal and 1-penten-3-ol increased significantly more in shrimp stored in light than when they were stored without light. In conclusion, illuminated storage increased lipid oxidation in Northern shrimp.

Keywords Storage trial Peroxide value Volatile compounds Illuminated storage

Free astaxanthin α-tocopherol

部分应用案例