Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract

Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract

This study aimed to optimize the ultrasonic-assisted extraction conditions of flavor compounds from white shrimp heads (WSHs). The effects of sonication amplitude, sonication time, and solvent-to-solid ratio on the extraction yield (EY) of flavor compounds and the degree of protein modification (DPM...

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Bibliographic Details
Main Authors: Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Bettadaiah Bheemanakere Kempaiah
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasonication
Response surface methodology
White shrimp heads
Flavor compounds
Equivalent umami concentration
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723003632

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http://www.sciencedirect.com/science/article/pii/S1350417723003632

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