文献类型：期刊文献

英文题名：Quality and volatile compound analysis of shrimp heads during different temperature storage

作者：Liu, Zhenyang[1];Liu, Qiumei[1];Wei, Shuai[1];Sun, Qinxiu[1];Xia, Qiuyu[1];Zhang, Di[1];Shi, Wenzheng[2];Ji, Hongwu[1,3];Liu, Shucheng[1,3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Key Lab Adv Proc Aquat Pr, Guangdong Prov Engn Lab Marine Biol Prod,Guangdon, Zhanjiang 524088, Peoples R China;[2]Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2021

卷号：12

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:000742031700030)、、EI(收录号：20214611151062)、Scopus(收录号：2-s2.0-85118830078)、WOS

基金：This research was funded by the National Key R&D Program of China (2019YFD0902003), Guangdong Basic and Applied Basic research Foundation (2019A1515110419), Scientific Research Start-Up Funds of Guangdong Ocean University (R20048), and Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011).

语种：英文

外文关键词：Shrimp heads; Quality; Volatile compounds; E-nose; SPME-GC/MS

外文摘要：This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 degrees C, 4 degrees C, -3 degrees C, and -18 degrees C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing tendency. The radar chart and principal component analysis showed variation changes. Three compounds including 2-decanone, dimethyl disulphide and dimethyl tetrasulphide, four compounds including 2-pentanone, 3-methyl-1-butanol, 2-methylbutyric acid, and 2,3,5-trimethylpyrazine, and 3-methylbutyraldehyde were the characteristic volatiles for the samples stored at 20 degrees C, 4 degrees C, and -3 degrees C, respectively. Twenty-five volatile compounds were key volatile compounds, among which nine were potential classification compounds with high variable importance in projection values. Trimethylamine and 2-nonanol were selected as potential markers of spoilage. The study provides the theoretical basis for quality and volatile compound investigations for shrimp heads with further high-quality utilization.