Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

•Quality characteristics of shrimp samples were closely associated with water status.•Partial-least-square regression model showed better prediction for quality.•Shrimp samples after steaming + roasting had a higher level of taste.•Volatile compounds significantly increased during thermal processing...

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Vydané v:Food chemistry Ročník 378; s. 132092
Hlavní autori: Liang, Rui, Lin, Songyi, Chen, Dong, Sun, Na
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: England Elsevier Ltd 01.06.2022
Predmet:
Animals
Electronic Nose
electronic tongue
food chemistry
Food Handling - methods
Free amino acid
Hot Temperature
Litopenaeus vannamei
nuclear magnetic resonance spectroscopy
Penaeidae
Penaeus vannamei
PLSR model
shrimp
Taste
texture
Thermal processing
umami
Volatile compounds
Penaeus vannamei
Free amino acid
Volatile compounds
Thermal processing
PLSR model
ISSN:0308-8146, 1873-7072, 1873-7072
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Shrnutí:•Quality characteristics of shrimp samples were closely associated with water status.•Partial-least-square regression model showed better prediction for quality.•Shrimp samples after steaming + roasting had a higher level of taste.•Volatile compounds significantly increased during thermal processing. Differentiation in physico-chemical, flavor and sensory characteristics of shrimps (Penaeus vannamei) after direct roasting (DR, 200 °C), boiling (100 °C/2 min) + roasting (BR), steaming (100 °C/2 min) + roasting (SR) and microwaving (280 W/2 min) + roasting (MR) was investigated. BR, SR, and MR endowed shrimps with better texture to varying degrees and significantly (P < 0.05) increased lightness when compared to DR, which closely related to their different water status. High correlations between nuclear magnetic resonance data and quality properties were found by partial-least-squares regression (PLSR). Shrimps possessed by SR significantly (P < 0.05) increased the proportion of sweet amino acids (63.89 ± 0.92%), with superior umami and richness detected by electronic tongue. Compared with DR, both SR and MR endowed shrimps with richer ester, while BR endowed shrimps with richer hydrocarbons. Roasting combined with other thermal processing would favor improving the quality of shrimp products.
Bibliografia:ObjectType-Article-1
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content type line 23
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2022.132092