Abstract:

In order to improve the depth development and utilization of shrimp by-products, the hydrolysate powder of Penaeus vanamei shrimphead was used as raw material to conduct microwave-heating treatments. Based on the single factor experimental results, the optimal preparation processing was explored by response surface experiments using sensory evaluation as the index. Results indicated that the optimal enzymatic hydrolysis processing were enzymatic hydrolysis pH of 6.9, reducing sugar of 5%, amino acids of 2% and taurine of 0.3%. Meanwhile, the optimal microwave-heating processing parameters were reaction time of 2 min and initial water content of 30%. Under these optimal processing conditions, prepared shrimp flavorings exhibited strong aromatic flavor. A total of 69 volatile flavor components were detected in prepared products by SPME-GC-MS, which included pyrazines, ketones, alcohols, aldehydes, and organic acids. Moreover, the pyrazines was accounted for 49.86% of total volatile components and exhibited a significant contribution to product aroma. These investigations not only improve the depth exploitation and utilization of shrimp by-products, but also provide a new area for the development of compound seasonings.

Key words: shrimphead hydrolysate, microwave-heating, Maillard reaction, flavorings, SPME-GC-MS