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Heat-induced color changes of crustaceans are commonly described as the release of astaxanthin. In this study on Crangon crangon, it was found that astaxanthin plays a minor role in the (dis)coloration. By LC-HRMS, two polar, process dependent pigments were found. One pigment was identified as riboflavin and one as drosopterin (level-2 certainty). Thermal treatments had highest effect on drosopterin concentration changes and were chosen as indicator for a kinetic study of heat-induced color changes. The kinetic data fitted a consecutive step model (r2= 0.971), including a first step in which drosopterin was released (kd,85°C= 0.95 ± 0.09 min−1; Ead= 105 ± 4 kJ/mol) and a second step where drosopterin is degraded (kb,85°C= 0.02 ± 0.002 min−1; Eab= 190 ± 15 kJ/mol). The kinetic model shows that shrimp should be heated at lower temperatures (
Original languageEnglish
JournalFOOD CHEMISTRY
Volume254
Pages (from-to)359-366
Number of pages8
ISSN1873-7072
DOIs
Publication statusPublished - 15-Jul-2018

    Research areas

  • Astaxanthin, Color change, Cooking, Crangon crangon, Drosopterin, Kinetics

ID: 6128633