文献类型：期刊文献

英文题名：Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures

作者：Liu, Zhenyang[1,2];Wei, Shuai[1];Xiao, Naiyong[1];Liu, Yi[2];Sun, Qinxiu[1];Zhang, Bin[4];Ji, Hongwu[1,3];Cao, Hui[1];Liu, Shucheng[1,3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Zhanjiang 524088, Peoples R China;[2]Univ Vigo, Fac Sci, Dept Analyt & Food Chem, Nutr & Bromatol Grp, Orense 32004, Spain;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[4]Zhejiang Ocean Univ, Coll Food Sci & Pharm, Zhoushan 316022, Peoples R China

年份：2024

卷号：450

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001237415100001)、、EI(收录号：20241816001430)、Scopus(收录号：2-s2.0-85191339240)、WOS

基金：This study was supported by grant from Modern Agro-industry Technology Research System of China (No. CARS -48) , Guangdong Innovation Team of Seafood Green Processing Technology (No. 2019KCXTD011) .

语种：英文

外文关键词：Shrimp heads; Taste substances; E -tongue; Variable importance

外文摘要：This study aimed to investigate taste substances of shrimp heads stored at 20 degrees C, 4 degrees C, -3 degrees C, and - 18 degrees C, and the correlation between taste substances and 25 key volatile substances. Notably, samples stored at 20 degrees C showed significant changes in bitter amino acids and hypoxanthine, and quickly deteriorated. Samples stored at 4 degrees C for 14 d or - 3 degrees C for 30 d facilitated the development of umami amino acids, sweet amino acids, and IMP. Furthermore, samples stored at -18 degrees C for 30 d demonstrated no significant changes in taste profile. Changes in taste substances through quantitative analysis were consistent with changes in taste profile through e-tongue analysis. Based on the results of O2PLS (VIP > 1), Cys, Arg, Glu, Ser, Val, Ala, Ile, ADP, and IMP were correlated with 25 key volatile substances. This study provides fundamental data for the storage, transportation, and valueadded utilization of shrimp heads.