Zheng Xiaoshan, Ji Hongwu, Liu Shucheng, Shi Wenzheng, Lu Ying
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, PR China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, PR China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, PR China.
Food Chem. 2025 Feb 15;465(Pt 2):142065. doi: 10.1016/j.foodchem.2024.142065. Epub 2024 Nov 14.
Hot air-dried shrimp (HDS) has a strong fishy smell greatly reducing its flavor quality. This study aimed to investigate the regulation of total lipids, phospholipids and triglycerides isolated from shrimp for improving the characteristic volatile flavor of HDS. It was found that three lipids could promote the formation of aroma compounds with pleasant characteristic aromas (e.g., pyrazines). Phospholipids and triglycerides inhibited the formation of trimethylamine, a key component of fishy smell, with phospholipids exhibiting the best inhibitory effect (47.70 ± 2.63 %), greatly improving the flavor quality of HDS. Aldehydes, unsaturated ketones, and furans, primarily derived from the thermal degradation of C18:1, C18:2, and C22:6, were key intermediate compounds promoting the Maillard reaction. Lipids inhibited trimethylamine by prompting the formation of pyrazines. Maillard reaction was the key pathway for lipids to improve the flavor quality of HDS. This study can provide theoretical support for the development of high-quality thermally processed shrimp products.
热风干燥虾（HDS）有强烈的鱼腥味，大大降低了其风味品质。本研究旨在探究从虾中分离出的总脂质、磷脂和甘油三酯的调控作用，以改善热风干燥虾的特征挥发性风味。研究发现，这三种脂质可促进具有宜人特征香气（如吡嗪类）的香气化合物的形成。磷脂和甘油三酯抑制了鱼腥味的关键成分三甲胺的形成，其中磷脂表现出最佳的抑制效果（47.70 ± 2.63%），极大地改善了热风干燥虾的风味品质。醛类、不饱和酮类和呋喃类主要源自C18:1、C18:2和C22:6的热降解，是促进美拉德反应的关键中间化合物。脂质通过促使吡嗪类的形成来抑制三甲胺。美拉德反应是脂质改善热风干燥虾风味品质的关键途径。本研究可为高品质热加工虾产品的开发提供理论支持。
