Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times

LÓPEZ, Ana Maria Queijeiro; SANTOS, Flávia Adaís Rocha dos; MARTINS, Everton Santos; SILVA, Amanda Lys dos Santos; SANTOS, Elane Cristina Lourenço dos

doi:10.1590/fst.29920

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Original Article • Food Sci. Technol (Campinas) 41 (suppl 2) • 2021 • https://doi.org/10.1590/fst.29920 copy

Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Shrimps fishing, especially the pink (Farfantepenaeus brasiliensis and F. subtilis) and the white (Litopenaeus schmitti) ones, are relevant for the Brazilian Northeast economy, and their price depends on their aspect-quality. They are rich in lipids/proteins, which are a target for autolytic and microbial enzymes. These may not change the shrimps’ appearance but generate substances that may cause poisoning, as histamines. This work compared the microbial quality of fillets and shells of these three shrimps, harvested in two years, after cooking and storage under different freezing times (0- 90 days), as well as the total carotenoids (TC) and antioxidant activity (AA%) of ethanolic extracts from all the samples, using spectrophotometry and DPPH test. None histaminogenic and few mesophilic bacteria were isolated (all Gram+ species of Corynebacterium, Listeria, Arthrobacter, Bacillus and Erysipelothrix), but in lower number than the tolerability limit. The TC and AA% of fresh shells from time “zero” were always higher than those of fillets, mainly for F. subtilis. Cooking increased TC and AA% of fillets, but reduced them in shells, and both parameters declined along the freezing. Thin-layer chromatography and spectrophotometric scanning of all the extracts and standards evidenced astaxanthin as the main carotenoid.

Keywords:
antioxidant; astaxanthin; biogenic amines; carotenoids; functional food; microbiota

Samples (ethanolic extracts)		Total Carotenoids (µg. g^-1) in extracts of samples stored under different freezing intervals (days)
		September/2015			January/2016
		0	45	90	0	45	90
F. brasiliensis	In natura fillets	3.01 ± 0.03 ^aC	2.45 ± 0.03 ^aB	2.32 ± 0.05 ^aA	2.30 ± 0.04 ^aB	1.82 ± 0.04 ^aA	1.84 ± 0.06 ^aA
	Cooked fillets	4.07 ± 0.01 ^bB	4.07 ± 0.04 ^bB	3.93 ± 0.01 ^bA	2.71 ± 0.01 ^bC	2.49 ± 0.05 ^bB	2.45 ± 0.00 ^bA
	In natura shells	9.15 ± 0.05 ^dB	8.65 ± 0.03 ^dA	8.56 ± 0.13 ^dA	9.54 ± 0.06 ^dC	9.32 ± 0.07 ^dB	7.50 ± 0.02 ^dA
	Cooked shells	8.32 ± 0.09 ^cC	7.83 ± 0.13 ^cB	7.52 ± 0.06 ^cA	8.62 ± 0.06 ^cC	7.55 ± 0.03 ^cB	6.11 ± 0.03 ^cA
F. subtilis	In natura fillets	3.49 ± 0.10 ^aC	3.22 ± 0.12 ^aB	2.60 ± 0.13 ^aA	2.82 ± 0.04 ^aC	2.44 ± 0.04 ^aB	2.01 ± 0.02 ^aA
	Cooked fillets	5.18 ± 0.13 ^bC	4.75 ± 0.16 ^bA	4.03 ± 0.04 ^bB	3.83 ± 0.03 ^bB	3.42 ± 0.03 ^bA	3.36 ± 0.04 ^bA
	In natura shells	9.16 ± 0.10 ^dC	8.62 ± 0.05 ^dB	8.49 ± 0.04 ^dA	10.63 ± 0.06^dC	10.21 ± 0.05^dB	9.16 ± 0.16 ^dA
	Cooked shells	7.78 ± 0.05 ^cB	7.33 ± 0.15 ^cA	7.21 ± 0.05 ^cA	9.84 ± 0.14^cC	9.21 ± 0.02 ^cB	7.93 ± 0.07 ^cA
L. schmitti	In natura fillets	2.40 ± 0.03 ^aC	1.64 ± 0.03 ^aB	1.39 ± 0.07 ^aA	0.42 ± 0.02 ^aB	0.34 ± 0.05 ^aA	0.27 ± 0.02 ^aA
	Cooked fillets	4.14 ± 0.04 ^bC	3.22 ± 0.01 ^bB	2.75 ± 0.05 ^bA	1.67 ± 0.04 ^bC	1.36 ± 0.01 ^bB	1.08 ± 0.03 ^bA
	In natura shells	8.27 ± 0.10 ^dC	7.64 ± 0.05 ^dB	7.08 ± 0.08 ^dA	7.07 ± 0.02 ^dC	5.60 ± 0.04 ^dB	4.70 ± 0.02 ^dA
	Cooked shells	7.61 ± 0.04 ^cC	7.03 ± 0.05 ^cB	6.44 ± 0.16 ^cA	6.52 ± 0.05 ^cC	4.94 ± 0.04 ^cB	3.92 ± 0.01 ^cA

Samples (ethanolic extracts)		AA% in extracts of samples stored under different freezing intervals (days)
		September/2015			January/2016
		0	45	90	0	45	90
F. brasiliensis	In natura fillets	56.64 ± 0.36 ^aC	44.71 ± 1.12 ^aB	34.08 ± 1.12 ^aA	59.38 ± 1.47 ^aC	53.02 ± 1.50 ^aB	39.89 ± 0.00^aA
	Cooked fillets	59.61 ± 1.01 ^bC	54.83 ± 0.17 ^bB	43.01 ± 0.82 ^bA	66.98 ± 0.10 ^bC	57.69 ± 1.10 ^bB	40.43 ± 0.27 ^bA
	In natura shells	78.83 ± 0.45 ^cC	77.18 ± 0.18 ^dB	48.52 ± 1.03 ^dA	77.19 ± 0.31 ^cC	59.49 ± 0.49^cbB	47.05 ± 0.15 ^cA
	Cooked shells	59.41 ± 0.94 ^bC	57.47 ± 1.18 ^cB	46.32 ± 0.39 ^cA	68.96 ± 0.36 ^dC	58.75 ± 0.62 ^cB	40.52 ± 0.31^bA
F. subtilis	In natura fillets	58.82 ± 0.65 ^aC	41.53 ± 0.39 ^aB	38.44 ± 0.29 ^aA	80.27 ± 0.55 ^aC	48.48 ± 1.17 ^aB	43.50 ± 0.71 ^aA
	Cooked fillets	71.95 ± 1.61^bC	53.73 ± 1.09 ^bB	52.75 ± 1.00 ^bA	86.00 ± 1.10 ^bC	58.85 ± 0.18 ^bB	53.13 ± 2.39 ^bA
	In natura shells	84.54 ± 0.47 ^dC	72.39 ± 0.17 ^dB	54.83 ± 0.17 ^dA	91.53 ± 0.83 ^dC	67.89 ± 0.65 ^cB	59.21 ± 0.46 ^dA
	Cooked shells	78.73 ± 0.67 ^cC	56.94 ± 0.88 ^cB	49.66 ± 1.40 ^cA	89.33 ± 0.00 ^cC	59.30 ± 0.77 ^bB	56.80 ± 0.90 ^cA
L. schmitti	In natura fillets	51.76 ± 1.08 ^aC	48.12 ± 0.56 ^aB	42.93 ± 0.29 ^aA	37.39 ± 0.31 ^aC	31.88 ± 0.82 ^aB	27.35 ± 0.61 ^aA
	Cooked fillets	65.17 ± 0.29 ^bC	58.85 ± 0.18 ^bB	48.08 ± 0.90 ^bA	43.93 ± 1.80 ^bC	39.90 ± 0.17 ^bB	39.20 ± 0.15 ^bA
	In natura shells	84.46 ± 0.74 ^dC	78.46 ± 0.15 ^dB	75.73 ± 0.65 ^dA	79.85 ± 1.02 ^dC	75.29 ± 1.50^dB	66.10 ± 0.31 ^dA
	Cooked shells	78.64 ± 0.00 ^cC	76.83 ± 0.45 ^bB	72.17 ± 1.50 ^cA	75.84 ± 0.83 ^cC	69.03 ± 0.37 ^cB	53.84 ± 1.47 ^cA

*Farfantepenaeus brasiliensis*				*F. schmitti*				*Litopenaeus schmitti*				Standards		R_f	Color
A	B	C	D	A	B	C	D	A	B	C	D	Ast	β-car	R_f	Color
-	-	+	+	-	-	+	+	-	-	-	-	-	+++	0.83/0.85	Golden yellow
-	-	+	+	+	+	+	+	-	-	+	+	++	-	0.74	orange
-	-	++	++	+	+	++	++	-	-	++	++	+++	-	0.48	orange
+	+	+	+	+	+	+	+	-	-	-	-	+	-	0.33	orange

Shrimp Species	September 2015
	In natura Fillets (log₁₀ CFU g^-1) Storage time (days)		Cooked Fillets (log₁₀ CFU g^-1) Storage time (days)
	0	90	0	90
F. brasiliensis	2.02 ± 0.17 ^bB	3.74 ± 0.01 ^bC	0.00 ± 0.00 ^aA	3.92 ± 0.02 ^bD
F. subtilis	0.00 ± 0.00 ^aA	3.67 ± 0.02 ^aC	2.91 ± 0.03 ^bB	3.99 ± 0.01 ^bD
L. schmitti	0.00 ± 0.00 ^aA	3.69 ± 0.02 ^aB	0.00 ± 0.00 ^aA	3.88 ± 0.01 ^aC
Shrimp Species	In natura Shells (log₁₀ CFU g^-1) Storage time (days)		Cooked Shells (log₁₀ CFU g^-1) Storage time (days)
	0	90	0	90
F. brasiliensis	3.06 ± 0.06 ^bC	3.00 ± 0.04 ^bC	2.34 ± 0.10 ^aA	2.91 ± 0.09 ^aB
F. subtilis	1.28 ± 1.11 ^aA	3.16 ± 0.05 ^cC	2.61 ± 0.09 ^bB	3.62 ± 0.02 ^cD
L. schmitti	3.14 ± 0.04 ^bB	2.87 ± 0.05 ^aA	3.51 ± 0.01 ^cD	3.32 ± 0.05 ^bC
Shrimp Species	January 2016
	In natura Fillets (log₁₀ CFU g^-1) Storage time (days)		Cooked Fillets (log₁₀ CFU g^-1) Storage time (days)
	0	90	0	90
F. brasiliensis	3.34 ± 0.01 ^aC	3.31 ± 0.05 ^bC	2.02 ± 0.17 ^aB	0.00 ± 0.00 ^aA
F. subtilis	3.80 ± 0.01 ^bC	3.25 ± 0.03 ^bB	3.98 ± 0.01 ^cC	0.00 ± 0.00 ^bA
L. schmitti	3.82 ± 0.04 ^bC	2.97 ± 0.02 ^aB	2.95 ± 0.02 ^bB	2.12 ± 0.17 ^aA
Shrimp Species	In natura Shells (log₁₀ CFU g^-1) Storage time (days)		Cooked Shells (log₁₀ CFU g^-1) Storage time (days)
	0	90	0	90
F. brasiliensis	2.34 ± 0.10 ^aA	2.93 ± 0.05 ^aB	3.12 ± 0.03 ^aC	3.26 ± 0.00 ^aD
F. subtilis	4.13 ± 0.01 ^b^D	3.47 ± 0.01 ^bB	4.02 ± 0.00 ^aC	0.00 ± 0.00 ^cA
L. schmitti	4.12 ± 0.00 ^bD	2.97 ± 0.02 ^aB	3.21 ± 0.03 ^aC	2.87 ± 0.05 ^bA

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[1] *Corresponding author: amql@qui.ufal.br