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 Schaschke

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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.
Original languageEnglish
Pages (from-to)5-10
Number of pages6
JournalFood Bioscience
Volume16
DOIs
Publication statusPublished - 15 Jul 2016

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Ozone
Peroxides
peroxide value
ozone
lipid peroxidation
shrimp
Lipids
kinetics
Oxidation
Kinetics
oxidation
hydroperoxides
Hydrogen Peroxide
half life
Rate constants
sampling
duration
Research

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

In: Food Bioscience, Vol. 16, 15.07.2016, 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

PY - 2016/7/15

Y1 - 2016/7/15

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.

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JO - Food Bioscience

JF - Food Bioscience

SN - 2212-4292

ER -