Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods

Abstract

Summary Herein, the effect of three common cooking methods (boiling, baking and microwaving) on lipids and volatile compounds in shrimp (Penaeus vannamei) was assessed. The results revealed that contents of phospholipid, triglyceride, cholesterol and free fatty acids in the cooked shrimp significantly declined when compared to the raw shrimp. And these decreases occurred especially in the boiling and microwaving treatment. Among free fatty acids, the contents of palmitic acid (C16:0), oleic acid (C18:1n9c) and linoleic acid (C18:2n6c) also decreased greatly in the boiled and microwaved shrimp, while EPA and DHA enhanced in each cooked group (P < 0.05). Furthermore, microwaved samples exhibited higher levels of oxidation parameters, such as acid value (AV) and thiobarbituric acid‐reactive substances (TBARS). For volatile compounds, a total of 31 volatile compounds were detected by GC‐IMS, and these contents increased after cooking. Aliphatic volatile compounds, including 1‐octen‐3‐one, pentane‐1‐ol, 1‐propanol, octanal, heptanal, pentanal and hexanal, were main flavour contributors in cooked shrimp, with higher contents observed in microwaved shrimp. In addition, the correlation analysis showed that linoleic acid was a substrate for 15 volatile compounds of cooked shrimp meat. These results indicate that microwave cooking exerts more influences on lipid profiles in shrimp and consequently caused more volatile compounds.

Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures

“…In addition, there were more kinds and contents of volatile compounds in microwave-dried shrimps. It may be that the microwave had a greater impact on the lipid distribution of shrimp [ 6 ]. The amount of esters in the dried pufferfish with MVD is higher than that of HAD, which may be the decomposition of heat-sensitive compounds caused by the high temperature of HAD [ 7 ].…”

“…The E-nose system is composed of a series of sensors and identification systems. The E-nose is convenient for preprocessing, has good repeatability and high sensitivity, and has been widely used to distinguish odor differences between different samples [ 1 , 6 ]. However, the E-nose system mainly analyzes the overall information of the sample and cannot obtain detailed information on volatile compounds.…”

Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming

“…Thermal processing is defined as heating meat to a temperature high enough to denature proteins [ 5 ], which is an effective measurement to enhance food quality. Thermal processing methods, including microwaving, steaming, boiling, and roasting, have been used to process frozen surimi, sturgeon, shrimp, and mangrove crab, which had a significant effect on flavor formation and consumer performances [ 6 , 7 , 8 , 9 ]. Generally, the most common hot processing procedures for crabs are steaming and boiling.…”