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Comprehensive Analysis and Comparison of the Flavor of Traditional Fermented Shrimp Paste Produced from Trash Shrimp

WU Shuai1, YANG Xihong1,2, XIE Wancui1,3,*, JI Hongwu1, LIU Shucheng1   

  1. 1. Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of
    Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology,
    Guangdong Ocean University, Zhanjiang 524088, China; 2. College of Chemistry and Molecular Engineering,
    Qingdao University of Science and Technology, Qingdao 266042, China; 3. College of Chemical Engineering,
    Qingdao University of Science and Technology, Qingdao 266042, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: XIE Wancui

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Abstract:

This study aimed to explore the industrialization of traditional Chinese fermented shrimp paste the traditional
fermentation process, i.e., natural fermentation for 42 days at a constant temperature of 40 ℃. Variations in free amino
acid composition and volatile flavor composition during the fermentation process were detected using amino acid analyzer
and solid-phase micro-extraction combined with gas chromatography (SPME-GC-MS), respectively. Sensory evaluation
in combination with electronic nose (E-nose) was employed for comprehensive analysis and comparison of its flavor
characteristics with those of two commercial shrimp pastes (S1 and S2). It was found that the total content of free amino
acids in the traditional shrimp paste was increased from 2 590 to 7 826 mg/100 mL over the entire fermentation process;
and the contents of aldehyde and pyrazine compounds were increased significantly from 0.62% to 10.92%, and from 1.73%
to 8.48%, respectively, whereas the contents of amine and alcohol were significantly decreased from 77.4% to 13.35%,
and from 12.3% to 6.75%, respectively (P < 0.05). E-nose revealed the highest similarity in sensory flavor between
the laboratory-produced shrimp paste and the commercial sample S2, which was consistent with the results of sensory
evaluation. In addition, the combination of sensory evaluation, SPME-GC-MS and electronic nose can provide a good
method for monitoring changes in the flavor characteristics of shrimp paste during the fermentation process.

Key words: shrimp paste, flavor compounds, amino acid, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), electronic nose

CLC Number: