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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Bibliographic Details
Published in:	Food chemistry Vol. 378; p. 132092
Main Authors:	Liang, Rui, Lin, Songyi, Chen, Dong, Sun, Na
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01.06.2022
Subjects:	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
Online Access:	Get full text
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