Effect of lipids on the aroma attributes of hot-air-dried shrimp (Penaeus vannamei)
ZHANG Di1, JI Hongwu1,2,3,4*, CHEN Hao1, LIU Shucheng1,2,3,4, MAO Weijie1,2,3,4
1(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China) 2(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Zhanjiang 524088,China) 3(Marine Food Engineering and Technology Research Center of Guangdong Provence,Zhanjiang 524088,China) 4(Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,Zhanjiang 524088,China)
Abstract: The effect of lipids on the aroma attributes of hot-air-dried shrimp (Penaeus vannamei) was investigated.Triglycerides or phospholipids in the shrimp were removed by organic reagents,aroma attributes of different defatted dried shrimps were analyzed by gas chromatography-mass spectrometry and sensory evaluation,and the key aroma compounds were identified based on odor activity value (OAV).The potential correlations among volatile compounds and sensory attributes were analyzed by partial-least-squares regression (PLSR).The results showed that the removal of triglycerides had little effect on the overall aroma of dried shrimp, and the sensory scores of roasted, meat-like and fishy odors slightly decreased.Meanwhile, the removal of phospholipids had a great effect on the main aroma characteristics, and the sensory scores of roasted, meat, fishy, caramel and sweet odors decreased remarkably.Sixteen key aroma compounds were identified in the dried shrimp, and pyrazines, amines, heterocycles and aldehydes were the main components.3-ethyl-2,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, trimethylamine, 3-(methionine)propanal made the biggest contribution to the aroma of dried shrimp.After removing triglycerides or phospholipids from shrimps, OAV values of pyrazines, amines, heterocycles, aldehydes decreased significantly while the removal of phospholipids showed more OAVs decline than triglycerides.The PLSR result showed a good correlation between most variables of 18 key aroma compounds and sensory attributes.In conclusion, lipids had a great effect on the aroma attributes of dried shrimp, while phospholipids had a much greater effect on aroma characteristic than triglyceride.This study provides a theoretical reference for the formation mechanism of shrimp characteristic aroma.
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