{"refrec":{"BRefID":307949,"RR":"<b>Verhaeghe, T.; Van Poucke, C.; Vlaemynck, G.; De Block, J.; Hendrickx, M.E.</b> (2018). Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (<i>Crangon crangon</i>). <i>Food Chemistry 254</i>: 359-366. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.01.195\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.01.195</a>","BEntID":300275,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chemistry 254</i>: 359-366. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.01.195\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.01.195</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Verhaeghe, T.; Van Poucke, C.; Vlaemynck, G.; De Block, J.; Hendrickx, M.E.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Verhaeghe, T. <i>et al.</i>","Englishabstract":"Heat-induced color changes of crustaceans are commonly described as the release of astaxanthin. In this study on <i>Crangon crangon</i>, 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 (r<sup>2</sup> = 0.971), including a first step in which drosopterin was released (k<sub>d,85°C</sub> = 0.95 ± 0.09 min<sup>−1</sup>; Ea<sub>d</sub> = 105 ± 4 kJ/mol) and a second step where drosopterin is degraded (k<sub>b,85°C</sub> = 0.02 ± 0.002 min<sup>−1</sup>; Ea<sub>b</sub> = 190 ± 15 kJ/mol). The kinetic model shows that shrimp should be heated at lower temperatures (<80 °C) than the heating temperatures used by fishermen (86–101 °C), creating opportunities for quality optimization. Therefore, this study delivers essential information needed in a comprehensive quality optimization study of the cooked brown shrimp.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp (<i>Crangon crangon</i>)","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Crangon crangon; Color change; Drosopterin; Astaxanthin; Kinetics;Cooking","OtherDescriptors":null,"Notes":null,"AnaPub":2018,"MonPub":null,"DateUpdate":"2019-07-15","DateCreate":"2019-03-13","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000428396500048","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodchem.2018.01.195"},"refs":null,"anarec":{"AnaID":307949,"PubliDate":2018,"Pagination":"359-366","XtraPublOfAnaID":null,"ISBN":null,"Volume":"254","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45225,"SerRR":"Food Chemistry. 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