Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India.
Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Ultrason Sonochem. 2023 Dec;101:106651. doi: 10.1016/j.ultsonch.2023.106651. Epub 2023 Oct 15.
This study aimed to optimize the ultrasonic-assisted extraction conditions of flavor compounds from white shrimp heads (WSHs). The effects of sonication amplitude, sonication time, and solvent-to-solid ratio on the extraction yield (EY) of flavor compounds and the degree of protein modification (DPM) were evaluated by Box-Behnken design and response surface methodology (RSM). The optimum EY (40.87 %) and DPM (26.28 %) were obtained at amplitude, time, and solvent-to-solid ratios of 63.2 %, 20.5 min, and 20.8 mL/g, respectively. The optimum DPM value indicates that sonication markedly influenced the protein denaturation, as evidenced by the higher TCA soluble protein content. Further, we also investigated the taste active composition of ultrasonic extract of shrimp head (USH). Results show that the equivalent umami concentration (EUC) value was significantly (p < 0.05) increased in the ultrasonic extract of shrimp head (USH) (55.44 ± 3.25 g MSG/100 g) compared to the control shrimp head extract (CSH) (8.32 ± 1.07 g MSG/100 g). This study also deals with the development of shrimp flavor concentrate (SFC) using USH by the conventional heating process. Sensory evaluation of SFC revealed that the shrimp-like aroma and umami taste characteristics were predominant. Thus, USH's improved umami taste composition demonstrates its potential utilization for producing SFC with higher EUC.
本研究旨在优化超声辅助提取白虾头风味化合物的条件。通过 Box-Behnken 设计和响应面法（RSM）评估了超声振幅、超声时间和溶剂固比（solvent-to-solid ratio）对风味化合物提取率（extraction yield, EY）和蛋白质改性程度（degree of protein modification, DPM）的影响。在振幅、时间和溶剂固比分别为 63.2%、20.5 分钟和 20.8 mL/g 时，EY（40.87%）和 DPM（26.28%）达到最优。最优 DPM 值表明超声强烈影响了蛋白质变性，这可由更高的 TCA 可溶性蛋白含量证明。此外，我们还研究了超声虾头提取物（ultrasonic shrimp head extract, USH）的呈味活性成分。结果表明，与对照虾头提取物（control shrimp head extract, CSH）（8.32 ± 1.07 g MSG/100 g）相比，超声虾头提取物的等效鲜味浓度（equivalent umami concentration, EUC）值显著（p < 0.05）提高（55.44 ± 3.25 g MSG/100 g）。本研究还通过常规加热工艺，利用超声虾头开发了虾味浓缩物（shrimp flavor concentrate, SFC）。SFC 的感官评价表明，其具有显著的虾味香气和鲜味特征。因此，超声虾头提取物改善的鲜味组成表明其在生产具有更高 EUC 的 SFC 方面具有潜在的应用价值。
