FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 184-187.doi: 10.7506/spkx1002-6630-201010037

• Analysis & Detection • Previous Articles     Next Articles

Analysis of Taste-active Components of Autolysate of Penaeus vannamei Shrimp Head

WU Bin1,ZHANG Chao-hua1,2,*,JI Hong-wu1,2,XIE Wan-cui1,FENG Xiao-min1,FU Guang-zhong1   

  1. 1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;
    2. Key Laboratory of Aquatic Products Advanced Processing of Guangdong Higher Education Institution, Zhanjiang 524088, China
  • Received:2009-08-10 Revised:2009-12-18 Online:2010-05-15 Published:2010-12-29
  • Contact: ZHANG Chao-hua


The shrimp heads of Penaeus vannamei were homogenize mechanically and automatically hydrolyzed by endogenous enzymes in them and the main taste-active components in the autolysate were quantified using high performance liquid chromatography, automatic amino acid analyzer or atomic absorption spectrometry. Rich free amino acids (up to 9300 mg/L) were found in the autolysate, and aspartic acid, glutamic acid, glycine and alanine, which are main amino acids responsible for umami flavor, accounted for 22.9% of the total free amino acids. The content of inosine monophosphate (IMP) greatly contributing to umami flavor was 6.12 mg/L. The contents of Na+, K+ and Cl- were 663.7, 182.1 and 417.2 mg/L, respectively. Moreover, the contents of betaine, lactic acid and succinic acid were 2400, 15.27 and 13.32 mg/L, respectively. All these components quantified contributed to umami taste, sweetness and overall taste of the autolysate.

Key words: Penaeus vannamei shrimp head, autolysate, taste-active components

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