Affiliation:
1. SKL of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
2. Liaoning Vocational College of Light Industry Dalian Liaoning China
3. College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization Dalian Minzu University, Ministry of Education Dalian Liaoning China
Abstract
AbstractIn this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.
Reference42 articles.
1. Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste
2. Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
3. Application of gas chromatography‐ ion mobility spectrometry (GC‐IMS) and ultrafast gas chromatography electronic‐ nose (uf‐ GC E‐ nose) to distinguish four Chinese freshwater fishes at both raw and cooked status;Chen Y.;Journal of Food Biochemistry,2021
4. Comparison of volatile flavor compounds among peeled antarctic krill and four species of peeled marine shrimps;Ding H.;Food and Fermentation Industries,2013
5. Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation