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 present study aimed 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 taken every 14 days, followed by an investigation of the oxidative stability (peroxide value (PV), volatile compounds, and tocopherol consumption) and color changes (CIEL*a*b*, and free astaxanthin). PV increased more for shrimp stored with light than without light. α-tocopherol content remained unchanged during the storage period. Shrimp stored with light showed an increased L*-value and decreased a* and b*-values. The color changes could not be explained by changes in the free astaxanthin content. The formation of volatile compounds depended on the size and light exposure. In conclusion, illuminated storage increased oxidation in Northern shrimp.

Keywords: Storage trial, peroxide value, volatile compounds, illuminated storage, free astaxanthin, α-tocopherol