Quality and volatile compound analysis of shrimp heads during different temperature storage
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, −3 °C, and −18 °C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing te...
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| Autores principales: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2fa7f5f56cfa45b6828da25afab04c28 |
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| Sumario: | This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, −3 °C, and −18 °C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component analysis showed variation changes. Three compounds including 2-decanone, dimethyl disulphide and dimethyl tetrasulphide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20 °C, 4 °C, and −3 °C, respectively. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theoretical basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization. |
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