AI Article Synopsis
- Hot air-dried shrimp (HDS) has a strong fishy smell that negatively affects its flavor quality, prompting a study on the role of lipids.
- The research found that certain lipids, particularly phospholipids and triglycerides, can reduce trimethylamine (which contributes to the fishy odor) and enhance pleasant aromas like pyrazines.
- The Maillard reaction, driven by lipid breakdown products, was identified as a key process in improving the flavor of HDS, suggesting potential for creating better thermally processed shrimp products.
Article 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.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142065 | DOI Listing |
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