ArticleFoods (Basel, Switzerland)2022
Astaxanthin Extract from Shrimp (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed.
- Multiscale Quality Deterioration of Giant Freshwater Prawn (Foods (Basel, Switzerland) · 2026Article
- Unveiling astaxanthin: biotechnological advances, delivery systems and versatile applications in nutraceuticals and cosmetics.Archives of microbiology · 2025Review
- Astaxanthin mediated repair of tBHP-Induced cellular injury in chondrocytes.Redox report : communications in free radical research · 2024Article
- Recent Advances in Astaxanthin as an Antioxidant in Food Applications.Antioxidants (Basel, Switzerland) · 2024Review
- The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals.Antioxidants (Basel, Switzerland) · 2024Review
- Effects of glycyrrhiza polysaccharides on growth performance, meat quality, serum parameters and growth/meat quality-related gene expression in broilers.Frontiers in veterinary science · 2024Article
- Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.
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Registered trials
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