Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp

Xiaoshan Zheng; Hongwu Ji; Shucheng Liu; Wenzheng Shi; Ying Lu

doi:10.1016/j.foodchem.2024.142065

Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp

Food Chem. 2024 Nov 14;465(Pt 2):142065. doi: 10.1016/j.foodchem.2024.142065. Online ahead of print.

Authors

Xiaoshan Zheng¹, Hongwu Ji², Shucheng Liu³, Wenzheng Shi⁴, Ying Lu⁵

Affiliations

¹ 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.
² College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, PR China. Electronic address: [email protected].
³ College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, PR China.
⁴ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, 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.
⁵ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, 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. Electronic address: [email protected].

PMID: 39561601
DOI: 10.1016/j.foodchem.2024.142065

Abstract

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.

Keywords: Characteristic aroma compounds; Fishy smell; Hot air-dried shrimp; Shrimp lipids; Trimethylamine.