Liu Zhenyang, Liu Qiumei, Wei Shuai, Sun Qinxiu, Xia Qiuyu, Zhang Di, Shi Wenzheng, Ji Hongwu, Liu Shucheng
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Food Chem X. 2021 Nov 9;12:100156. doi: 10.1016/j.fochx.2021.100156. eCollection 2021 Dec 30.
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. * 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.
本研究旨在探究虾头在20℃、4℃、-3℃和-18℃储存时的挥发性化合物和品质特性。随着储存时间的增加，感官评分逐渐降低，而pH值和TVB-N含量呈逐渐上升趋势。*呈先下降后上升的趋势。雷达图和主成分分析显示了变化情况。2-癸酮、二甲基二硫醚和二甲基四硫化物这三种化合物，2-戊酮、3-甲基-1-丁醇、2-甲基丁酸和2,3,5-三甲基吡嗪这四种化合物，以及3-甲基丁醛分别是在20℃、4℃和-3℃储存的样品的特征挥发性物质。25种挥发性化合物为关键挥发性化合物，其中9种是在投影值中具有高变量重要性的潜在分类化合物。三甲胺和2-壬醇被选为腐败的潜在标志物。该研究为虾头的品质和挥发性化合物研究以及进一步的高品质利用提供了理论依据。
