Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage
This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (<i>Solenocera crassicornis</i>) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4%...
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MDPI AG
2023-07-01
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| Series: | Fishes |
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| Online Access: | https://www.mdpi.com/2410-3888/8/7/372 |
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| author | Yingru Wu Qi Du Yueqin Liao Shanshan Shui Jie Pang Soottawat Benjakul Bin Zhang |
| author_facet | Yingru Wu Qi Du Yueqin Liao Shanshan Shui Jie Pang Soottawat Benjakul Bin Zhang |
| author_sort | Yingru Wu |
| collection | DOAJ |
| description | This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (<i>Solenocera crassicornis</i>) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC solution (defined as the control, experimental 1 (E1), and experimental 2 (E2) groups, respectively). The shelf-life of the E2 group was 20 days longer than that of the control group. Sensory scores, color, and textural results confirmed the E2 group exhibited better sensory scores and color, and the degradation of the physical structure of shrimp muscle was delayed during chilled storage. In addition, the total volatile basic nitrogen (TVB-N), total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) of shrimp muscle in each group all showed an increasing trend, but these values were significantly lower in the E2 group than those in the control and E1 groups during chilled storage. The results of gas chromatography–ion mobility spectrometry (GC–IMS) and principal components analysis (PCA) showed that the volatile organic compounds (VOCs) in the three groups of RTE shrimp muscle changed, but small changes in VOCs were observed in E2 during chilled storage. These results provide new ideas and references for peeled shrimp product development and quality assurance technology. |
| first_indexed | 2024-03-11T01:04:28Z |
| format | Article |
| id | doaj.art-478612f43b1f4ed2aa5fbcf9793a7fbb |
| institution | Directory Open Access Journal |
| issn | 2410-3888 |
| language | English |
| last_indexed | 2024-03-11T01:04:28Z |
| publishDate | 2023-07-01 |
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| series | Fishes |
| spelling | doaj.art-478612f43b1f4ed2aa5fbcf9793a7fbb2023-11-18T19:18:27ZengMDPI AGFishes2410-38882023-07-018737210.3390/fishes8070372Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled StorageYingru Wu0Qi Du1Yueqin Liao2Shanshan Shui3Jie Pang4Soottawat Benjakul5Bin Zhang6Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, ThailandZhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaThis study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (<i>Solenocera crassicornis</i>) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC solution (defined as the control, experimental 1 (E1), and experimental 2 (E2) groups, respectively). The shelf-life of the E2 group was 20 days longer than that of the control group. Sensory scores, color, and textural results confirmed the E2 group exhibited better sensory scores and color, and the degradation of the physical structure of shrimp muscle was delayed during chilled storage. In addition, the total volatile basic nitrogen (TVB-N), total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) of shrimp muscle in each group all showed an increasing trend, but these values were significantly lower in the E2 group than those in the control and E1 groups during chilled storage. The results of gas chromatography–ion mobility spectrometry (GC–IMS) and principal components analysis (PCA) showed that the volatile organic compounds (VOCs) in the three groups of RTE shrimp muscle changed, but small changes in VOCs were observed in E2 during chilled storage. These results provide new ideas and references for peeled shrimp product development and quality assurance technology.https://www.mdpi.com/2410-3888/8/7/372<i>Solenocera crassicornis</i>musclequality changechilled storagevolatile odor compounds (VOCs) |
| spellingShingle | Yingru Wu Qi Du Yueqin Liao Shanshan Shui Jie Pang Soottawat Benjakul Bin Zhang Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage Fishes <i>Solenocera crassicornis</i> muscle quality change chilled storage volatile odor compounds (VOCs) |
| title | Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage |
| title_full | Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage |
| title_fullStr | Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage |
| title_full_unstemmed | Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage |
| title_short | Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage |
| title_sort | changes in physicochemical characteristics and volatile flavor compounds of brine preserved ready to eat shrimp i solenocera crassicornis i during chilled storage |
| topic | <i>Solenocera crassicornis</i> muscle quality change chilled storage volatile odor compounds (VOCs) |
| url | https://www.mdpi.com/2410-3888/8/7/372 |
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