Duppeti Haritha, Nakkarike Manjabhatta Sachindra, Kempaiah Bettadaiah Bheemanakere
Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, India.
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.
Crit Rev Food Sci Nutr. 2025;65(1):123-142. doi: 10.1080/10408398.2023.2268708. Epub 2023 Oct 25.
Shrimps are a widely cultivated species among crustaceans worldwide due to their nutritional profile and delicacy. Because of their unique flavor, shrimp-based food products are gaining consumer demand, so there is a need to understand the flavor chemistry of shrimp meat. Further, the processing and macromolecules of shrimp meat play a significant role in flavor generation and suggest a focus on their research. However, shrimp processing generates a large amount of solid and liquid waste, creating disposal problems and environmental hazards. To overcome this, utilizing these waste products, a rich source of valuable flavor compounds is necessary. This review comprehensively discusses the nutritional aspects, flavor profile, and role of macromolecules in the flavor generation of shrimp meat. Besides, recent trends in analyzing the aroma profile of shrimp and the benefits of shrimp by-products as a source of flavor compounds have been addressed. The delicious flavor of shrimp meat is due to its volatile and nonvolatile flavor compounds. Proteins play a major role in the textural and flavor adsorption properties of shrimp meat-based products. Green extraction technologies, especially ultrasonication, are recommended for valorizing shrimp by-products as a source of flavor compounds, which have enormous applications in the food and flavor industries.
由于虾类的营养成分和鲜美口感，它们是全球范围内广泛养殖的甲壳类动物。因其独特的风味，以虾为原料的食品越来越受到消费者的青睐，因此有必要了解虾肉的风味化学。此外，虾肉的加工过程和大分子在风味形成中起着重要作用，这表明需要重点研究它们。然而，虾类加工会产生大量的固体和液体废弃物，带来处理问题和环境危害。为了克服这一问题，利用这些废弃物（宝贵风味化合物的丰富来源）是必要的。本综述全面讨论了虾肉的营养方面、风味特征以及大分子在虾肉风味形成中的作用。此外，还探讨了分析虾类香气特征的最新趋势以及虾类副产品作为风味化合物来源的益处。虾肉的美味归因于其挥发性和非挥发性风味化合物。蛋白质在以虾肉为基础的产品的质地和风味吸附特性中起着主要作用。建议采用绿色提取技术，尤其是超声处理，以将虾类副产品作为风味化合物的来源进行增值利用，这在食品和香料行业有巨大的应用前景。
