Oil extraction from the pre-cooked shrimp nugget with carboxymethyl cellulose and b-glucan was
evaluated for peroxide value (PV), p-anisidine value, thiobarbituric acid (TBA) and fatty acid composition
in frozen storage for a period of 4 months. After 4 months of frozen storage, Control and CMC shrimp
nugget with the highest TBARS values had the greater lipid oxidation than samples containing b-glucan.
However, no significant differences were found in BG and CMC þ BG samples at 120 days of storage
(p > 0.05). p-anisidine value of shrimp nuggets oil without b-glucan were significantly higher than those
of shrimp nugget oil containing b-glucan and during storage (p < 0.05). The BG þ CMC treatment showed
the highest amount of polyunsaturated fatty acids after 120 days. Also, our data showed that there were
positive correlations among the results of antioxidant capacities and total phenolic acids of the samples.
In conclusion, this result revealed that b-glucan added to shrimp nugget can significantly retard the
process of lipid peroxidation during storage.
Oil extraction from the pre-cooked shrimp nugget with carboxymethyl cellulose and b-glucan wasevaluated for peroxide value (PV), p-anisidine value, thiobarbituric acid (TBA) and fatty acid compositionin frozen storage for a period of 4 months. After 4 months of frozen storage, Control and CMC shrimpnugget with the highest TBARS values had the greater lipid oxidation than samples containing b-glucan.However, no significant differences were found in BG and CMC þ BG samples at 120 days of storage(p > 0.05). p-anisidine value of shrimp nuggets oil without b-glucan were significantly higher than thoseof shrimp nugget oil containing b-glucan and during storage (p < 0.05). The BG þ CMC treatment showedthe highest amount of polyunsaturated fatty acids after 120 days. Also, our data showed that there werepositive correlations among the results of antioxidant capacities and total phenolic acids of the samples.In conclusion, this result revealed that b-glucan added to shrimp nugget can significantly retard theprocess of lipid peroxidation during storage.
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