Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns  

作　　者：HU Mengyue XUE Yong ZHAO Ling LIU Qi CAO Rong 

机构地区：[1]College of Food Science and Technology,Ocean University of China,Qingdao 266237,China [2]Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China [3]Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology,Qingdao 266237,China

出　　处：《Journal of Ocean University of China》2022年第6期1682-1690,共9页中国海洋大学学报（英文版）

基　　金：supported by the National Key R&D Program of China (No.2018YFD0901004);the Central Public-Interest Scientific Institution Basal Research Fund,YSFRI,CAFS (No.20603022020013).

摘　　要：Dried shrimp is a popular aquatic food worldwide due to its unique flavor.However,its flavor qualities on the market remain uneven.This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus vannamei from two aquaculture patterns(earthen pond and greenhouse)using amino acid automatic analyzer,high-performance liquid chromatography(HPLC),gas chromatography(GC)-ion mobility spectrometry(IMS),and GC-mass spectrometry(GC-MS).The results revealed that dried shrimp from earthen pond had significantly higher free amino acids and 5’-nucleotides than those from greenhouse(P<0.05),and their corresponding equivalent umami concentrations(EUCs)were 23.45 g MSG(100 g)^(−1)and 14.86 g MSG(100 g)^(−1),respectively.For volatile compounds,GC-IMS analysis indicated significant differences in volatile compounds between dried shrimp from different aquaculture patterns.According to the quantitative analysis of GC-MS,11 volatile compounds were identified as aroma-active compounds(AACs),of which six AACs(1-octen-3-ol,3-methylbutanal,nonanal,trimethylamine,2,5-dimethylpyrazine,and 2,3,5-trimethylpyrazine)were found in all dried shrimp samples.Although dried shrimp from greenhouse possesses higher OAVs,OAVs of(E,E)-2,4-nonadienal(fishy smell),and 3,5-diethyl-2-methylpyrazine(burnt smell)reached 171.2 and 333 respectively,imparting negative effects on flavor.In general,dried shrimp from earthen pond had a better flavor profile than those from greenhouse.

关 键 词：dried shrimp earthen pond greenhouse free amino acids flavor substances 5’-nucleotides GC-IMS GC-MS 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]