| Title: | New method for the extraction of volatile lipid oxidation products from shrimp by headspace-solid-phase microextraction-gas chromatography-mass spectrometry and evaluation of the effect of salting and drying |
| Address: | "Department of Food Science, Faculty of Food Engineering, University of Campinas , 13083-862 Sao Paulo, Brazil" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "A new method based on headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed, aimed at evaluating the formation of volatile lipid oxidation products (VLOPs) in shrimp during the salting and drying process. Of the four fibers evaluated, the fiber coated with divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was the most adequate for the quantification of the VLOPs. The best analytical conditions were obtained by homogenization in an ultraturrax followed by extraction at 40 degrees C for 30 min. The optimized method allowed for the rapid and simple extraction of the VLOPs, with low detection (/=94.28%). The salting and drying negatively affected shrimp quality, reducing the fatty acid content and increasing the VLOPs, especially hexanal" |
| Keywords: | Animals Crustacea/*chemistry Food Preservation/*methods Gas Chromatography-Mass Spectrometry Lipids/*chemistry/isolation & purification Oxidation-Reduction Shellfish/*analysis Solid Phase Microextraction/*methods Volatile Organic Compounds/*chemistry/isol; |
| Notes: | "MedlineSouza, Hugo A L Bragagnolo, Neura eng Evaluation Study Research Support, Non-U.S. Gov't 2013/12/21 J Agric Food Chem. 2014 Jan 22; 62(3):590-9. doi: 10.1021/jf404270f. Epub 2014 Jan 8" |
