Changes of Lipid and Fatty Acid Composition in Shrimps (<i>Litopenaeus vannamei</i>) before and after Hot-air-drying

ZHENG Xiaoshan; JI Hongwu; ZHANG Zewei; ZHANG Di; ZHOU Ying; TANG Zhendong; SUN Weizhen; LIU Shucheng; SONG Wenkui

doi:10.13386/j.issn1002-0306.2021080216

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 87-93. > DOI: 10.13386/j.issn1002-0306.2021080216

ZHENG Xiaoshan, JI Hongwu, ZHANG Zewei, et al. Changes of Lipid and Fatty Acid Composition in Shrimps (Litopenaeus vannamei) before and after Hot-air-drying[J]. Science and Technology of Food Industry, 2022, 43(10): 87−93. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080216.

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Changes of Lipid and Fatty Acid Composition in Shrimps (Litopenaeus vannamei) before and after Hot-air-drying

1.
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
2.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China

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Received Date: August 19, 2021
Available Online: March 18, 2022

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Abstract

To study the changes of lipid and fatty acid composition of shrimps (Litopenaeus vannamei) before and after hot-air-dried, lipid components were separated by silica gel column chromatography and the fatty acid composition of total lipids, triglyceride, phosphatidylethanolamine and phosphatidylcholine was determined by gas chromatography-mass spectrometry (GC-MS). The results showed that after dried, the total lipid content of shrimps decreased extremely significantly (P<0.01), from 6.46 g/100 g (dry weight) to 4.28 g/100 g, and the contents of triglyceride, phosphatidylethanolamine and phosphatidylcholine decreased by 28.4%, 34.1% and 37.9%, respectively. However, the changes of other lipid components were little. After dried, the total fatty acid content of shrimps decreased from 1368.53 mg/100 g to 1143.60 mg/100 g, and the most reduced fatty acids were C16:0, C18:1, C18:2 and C18:3. Total fatty acid content of triglycerides decreased by 68.25%, which C16:0, C18:1 and C18:2 decreased by 82.06%, 86.07% and 80.83%, respectively. Total fatty acid content of phosphatidylethanolamine decreased by 47.92%, which C16:0, C18:0, C18:1, C18:2, C20:5 and C22:6 decreased by 50.27%, 41.80%, 68.72%, 52.91%, 39.63% and 53.76%, respectively. The total fatty acid content of phosphatidylcholine decreased by 19.5%, which C18:1 and C18:2 decreased by 35.85% and 34.12%, respectively. Lipid is the main precursor of characteristic aroma of dried shrimp products, the study of the changes of lipid and fatty acid composition will provide a reference for analyzed the mechanism of lipid thermal degradation and formation of the characteristic aroma of dried shrimp products.
- lipids,
- fatty acids,
- hot-air-drying,
- content changes,
- Litopenaeus vannamei

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