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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| Vydáno v: | Food chemistry Ročník 378; s. 132092 |
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| Hlavní autoři: | , , , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
| Vydáno: |
England
Elsevier Ltd
01.06.2022
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| Témata: | |
| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
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| Abstract | •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. |
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| AbstractList | 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.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. •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. 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. 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. |
| ArticleNumber | 132092 |
| Author | Liang, Rui Lin, Songyi Chen, Dong Sun, Na |
| Author_xml | – sequence: 1 givenname: Rui surname: Liang fullname: Liang, Rui organization: School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China – sequence: 2 givenname: Songyi surname: Lin fullname: Lin, Songyi organization: School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China – sequence: 3 givenname: Dong surname: Chen fullname: Chen, Dong organization: School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China – sequence: 4 givenname: Na surname: Sun fullname: Sun, Na email: sunna1215@126.com organization: School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/35032796$$D View this record in MEDLINE/PubMed |
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| Keywords | Penaeus vannamei Free amino acid Volatile compounds Thermal processing PLSR model |
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| Title | Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics |
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