Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures.
Food Chem
; 450: 139150, 2024 Aug 30.
Article
en En
| MEDLINE
| ID: mdl-38688226
ABSTRACT
This study aimed to investigate taste substances of shrimp heads stored at 20 °C, 4 °C, -3 °C, and - 18 °C, and the correlation between taste substances and 25 key volatile substances. Notably, samples stored at 20 °C showed significant changes in bitter amino acids and hypoxanthine, and quickly deteriorated. Samples stored at 4 °C for 14 d or - 3 °C for 30 d facilitated the development of umami amino acids, sweet amino acids, and IMP. Furthermore, samples stored at -18 °C for 30 d demonstrated no significant changes in taste profile. Changes in taste substances through quantitative analysis were consistent with changes in taste profile through e-tongue analysis. Based on the results of O2PLS (VIP > 1), Cys, Arg, Glu, Ser, Val, Ala, Ile, ADP, and IMP were correlated with 25 key volatile substances. This study provides fundamental data for the storage, transportation, and value-added utilization of shrimp heads.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Mariscos
/
Gusto
/
Temperatura
/
Penaeidae
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Compuestos Orgánicos Volátiles
/
Aminoácidos
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article