Effect of Fermentation Temperature on the Main Flavour Substances in Low-salt Shrimp Paste

Abstract

Abstract: In order to study the effect of fermentation temperature on the flavor substances in low-salt shrimp paste, the natural fermentation of shrimp paste was carried out at 10 ℃, 15 ℃, 20 ℃ and 25 ℃, respectively. The free amino acids, free fatty acids and volatile compounds in shrimp paste were determined by high performance liquid chromatography, gas chromatography and gas chromatography-ion mobility spectrometry, respectively. The results showed that 17 kinds of free amino acids and 26 kinds of free fatty acids were detected in all low-salt shrimp paste samples. The content of flavor amino acids was highest in the shrimp paste fermented at 10 ℃, and the content of free fatty acids was highest in the shrimp paste fermented at 20 ℃. A total of 69 volatile compounds were identified in the low-salt shrimp paste, including 19 alcohols, 13 aldehydes, 13 ketones, 12 esters, 2 alkenes, 2 ethers, 1 acid and 7 other compounds. The relative contents of alcohols and ketones were higher in shrimp paste fermented at 10 ℃ and 15 ℃. The relative contents of ammonia were higher in shrimp paste fermented at 20 ℃ and 25 ℃. Principal component analysis of volatile compounds showed that volatile compounds were significantly distinguishable in low-salt shrimp pastes fermented at different temperatures. A total of six differential volatile compounds (VIP>1, p<0.05) were screened by orthogonal partial least squares discriminant analysis combined with variable importance in projection (VIP), namely 3-methyl-1-butanol (monomer and dimer), ethyl acetate dimer, ethyl acrylate, 2-methylbutanal dimer and ammonia. Cluster heat map analysis showed that the flavor of low-salt shrimp paste fermented at 10 ℃ and 15 ℃ was more similar, and the flavor of low-salt shrimp paste fermented at 20 ℃ and 25 ℃ was more similar. The results of this study might provide a theoretical basis for promoting the thermostatic fermentation of commercialized low-salt shrimp paste.

Key words: fermentation temperature, low-salt shrimp paste, free amino acids, free fatty acids, volatile compounds

CLC Number:

TS264.9

References

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