In this study, Litopenaeus vannamei was used as raw material and dried at different hot air-drying temperatures until the moisture content was about 20%. The content changes of trimethylamine (TMA), trimethylamine oxide (TMAO), dimethylamine (DMA), and formaldehyde (FA) were measured respectively. The changes in moisture content, total volatile base nitrogen (TVB-N), total reducing power value, pH value, TMA, TMAO, FA, and DMA during hot-air-drying of shrimp at 85 ℃ were further explored. At the same time, the reaction characteristics of TMAO decomposition in shrimp meat supernatant under different reaction time, temperature, and pH conditions to produce TMA were studied to verify the similarity of the formation rule and the whole of TMA in shrimp meat supernatant. With increasing hot-air-drying temperature, non-enzymatic thermal decomposition of TMAO in white shrimp was observed, leading to a significant increase in the levels of endogenous TMA, DMA, and FA. Moreover, with the increase in drying time, the moisture content of shrimp decreased, TVB-N value, total reducing power, and pH value increased, TMAO content showed a significant downward trend, and endogenous TMA, DMA, and FA content increased significantly in the later drying period. Endogenous TMA increased significantly from the initial 29.36 mg/kg to 565.11 mg/kg (P<0.01). The supernatant of shrimp meat contains substances that produce TMA, and the formation of TMA was consistent with the formation of TMA in dried shrimp during hot air drying. The higher the temperature and the longer the heating time, the more TMA was produced. The formation law of endogenous TMA in the hot-air-drying process of shrimp provides a theoretical basis for the processing and production of dried shrimp products, to provide a basic reference for controlling the content of TMA in dried shrimp.
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