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|Type:||Artigo de periódico|
|Title:||Impact of smoking on the lipid fraction and nutritional value of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862)|
|Abstract:||The impact of smoking on the lipid fraction of seabob shrimp (Xiphopenaeus kroyeri, Heller, 1862) was evaluated by the formation of cholesterol oxides and changes in fatty acid composition and in nutritional quality. In addition, cholesterol and chloride contents, pH, and proximate composition were determined. Smoking reduced lipid and protein contents and increased ash and chloride concentrations, while the pH value remained constant. Despite the loss of 18:2n6 (53%), 20:4n6 (50%), 22:6n3 (49%), 20:5n3 (47%) and 18:1n9 (44%), the n6/n3 ratio did not change significantly. The index of atherogenic (0.82) and of thrombogenic (0.62) were low after smoking. Smoking also caused losses of cholesterol (27%) and 713hydroxycholesterol (50%), while 7-ketocholesterol and 7 alpha-hydroxycholesterol contents remained constant. (C) 2014 Elsevier Ltd. All rights reserved.|
|Subject:||Nutritional quality indexes|
|Editor:||Elsevier Science Bv|
|Citation:||Lwt-food Science And Technology. Elsevier Science Bv, v. 58, n. 1, n. 183, n. 187, 2014.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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