Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

Charles Odilichukwu R. Okpala, Gioacchino Bono, Michele Luca Geraci, Giacomo Sardo, Sergio Vitale, Carl J. Schaschke

Research output: Contribution to journalArticle

Abstract

In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.
Original languageEnglish
Pages (from-to)5-10
Number of pages6
JournalFood Bioscience
Volume16
Early online date15 Jul 2016
DOIs
Publication statusPublished - 1 Dec 2016
Externally publishedYes

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lipid
ozone
oxidation
kinetics
half life
exposure

Keywords

  • Ozone treatment
  • Litopenaeus vannamei
  • Lipid autoxidation
  • Hydroperoxide formation
  • Oxidation rate

Cite this

Okpala, Charles Odilichukwu R. ; Bono, Gioacchino ; Geraci, Michele Luca ; Sardo, Giacomo ; Vitale, Sergio ; Schaschke, Carl J. / Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. In: Food Bioscience. 2016 ; Vol. 16. pp. 5-10.
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abstract = "In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.",
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Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. / Okpala, Charles Odilichukwu R.; Bono, Gioacchino; Geraci, Michele Luca ; Sardo, Giacomo; Vitale, Sergio; Schaschke, Carl J.

In: Food Bioscience, Vol. 16, 01.12.2016, p. 5-10.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

AU - Okpala, Charles Odilichukwu R.

AU - Bono, Gioacchino

AU - Geraci, Michele Luca

AU - Sardo, Giacomo

AU - Vitale, Sergio

AU - Schaschke, Carl J.

PY - 2016/12/1

Y1 - 2016/12/1

N2 - In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.

AB - In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.

KW - Ozone treatment

KW - Litopenaeus vannamei

KW - Lipid autoxidation

KW - Hydroperoxide formation

KW - Oxidation rate

UR - https://rke.abertay.ac.uk/en/publications/lipid-oxidation-kinetics-of-ozone-processed-shrimp-during-iced-st

U2 - 10.1016/j.fbio.2016.07.005

DO - 10.1016/j.fbio.2016.07.005

M3 - Article

VL - 16

SP - 5

EP - 10

JO - Food Bioscience

JF - Food Bioscience

SN - 2212-4292

ER -