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
Hlavní autoři:	Liang, Rui, Lin, Songyi, Chen, Dong, Sun, Na
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	England Elsevier Ltd 01.06.2022
Témata:	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
On-line přístup:	Získat plný text
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