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:	Zhenyang Liu, Qiumei Liu, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Di Zhang, Wenzheng Shi, Hongwu Ji, Shucheng Liu
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Shrimp heads Quality Volatile compounds E-nose SPME-GC/MS Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/2fa7f5f56cfa45b6828da25afab04c28
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spelling	oai:doaj.org-article:2fa7f5f56cfa45b6828da25afab04c282021-11-12T04:46:55ZQuality and volatile compound analysis of shrimp heads during different temperature storage2590-157510.1016/j.fochx.2021.100156https://doaj.org/article/2fa7f5f56cfa45b6828da25afab04c282021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2590157521000444https://doaj.org/toc/2590-1575This 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.Zhenyang LiuQiumei LiuShuai WeiQinxiu SunQiuyu XiaDi ZhangWenzheng ShiHongwu JiShucheng LiuElsevierarticleShrimp headsQualityVolatile compoundsE-noseSPME-GC/MSNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Chemistry: X, Vol 12, Iss , Pp 100156- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Shrimp heads Quality Volatile compounds E-nose SPME-GC/MS Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Shrimp heads Quality Volatile compounds E-nose SPME-GC/MS Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Zhenyang Liu Qiumei Liu Shuai Wei Qinxiu Sun Qiuyu Xia Di Zhang Wenzheng Shi Hongwu Ji Shucheng Liu Quality and volatile compound analysis of shrimp heads during different temperature storage
description	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.
format	article
author	Zhenyang Liu Qiumei Liu Shuai Wei Qinxiu Sun Qiuyu Xia Di Zhang Wenzheng Shi Hongwu Ji Shucheng Liu
author_facet	Zhenyang Liu Qiumei Liu Shuai Wei Qinxiu Sun Qiuyu Xia Di Zhang Wenzheng Shi Hongwu Ji Shucheng Liu
author_sort	Zhenyang Liu
title	Quality and volatile compound analysis of shrimp heads during different temperature storage
title_short	Quality and volatile compound analysis of shrimp heads during different temperature storage
title_full	Quality and volatile compound analysis of shrimp heads during different temperature storage
title_fullStr	Quality and volatile compound analysis of shrimp heads during different temperature storage
title_full_unstemmed	Quality and volatile compound analysis of shrimp heads during different temperature storage
title_sort	quality and volatile compound analysis of shrimp heads during different temperature storage
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/2fa7f5f56cfa45b6828da25afab04c28
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_version_	1718431222764404736

Quality and volatile compound analysis of shrimp heads during different temperature storage

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