Optimization Of Microwave Cooking Parameters Of Litopenaeus Vannamei And Its Flavor Analysis

There is a high production of the Litopenaeus vannamei which is rich in nutrition inour country, and the main products of prawns are fresh shrimp. However, the products ofthe prawns have few varieties so that the new processing technology of prawn remains tobe further improved. Meanwhile, the market to the leisure ready-to-use food with thelitopenaeus vannamei as raw material is very few, and the systematic analysis reports ofshrimp flavor compounds also are rare. This article main analysed the quality of shrimp bythe microwave cooking and the flavor components of the shrimp with the differenttreatments.Finally, developing a kind of microwave ready-to-use shrimp products. Themain methods and results are as follows:1. Effect of Litopenaeus vannamei exposed to different microwave treatment wasinvestigated. Optimal process parameters were determined by the fuzzy sensory evaluationmethod. Shrimp cooked at240W for120s with processing capacity of (50±5)g/16L(shrimp weight/microwave effective chamber volume) and a120s holding time beforeserving had better overall acceptability. Water holding capacity, moisture content, colorassessment, temperature, hardness, cohesiveness showed no significant differences duringthe treatment. While the weight loss, springiness and chewiness showed significantdifferences. And weight loss was lowest, springiness and chewiness were the best, whenthe microwave power at240W for120s. The APC of microwave-cooked Litopenaeusvannamei conformed to national food safety standard.2. The main taste-active components of the free amino acid, nucleotide, organic acid,betaine and inorganic ions in the Litopenaeus vannamei by the microwave cooking andwater boiled were quantified with instrumental analysis methods. The contents of freeamino acids in the microwave cooking shrimp and boiled shrimp were decreased by15.81%and20.19%, and the glutamic acid, glycine, alanine and proline which are mainamino acids responsible for umami and sweet flavor were decreased by8.39%and14.89%,respectively. The contents of nucleotides were decreased by25.07%and25.89%, whilethe Adenosine monophosphate (AMP) were increased by4.01%and5.95%. The contentsof lactic acid and betaine were significant difference, lactic acid were decreased by53.64%and77.24%, while betaine were7.26%and8.83%, respectively. Moreover, the contents ofinorganic ions in the microwave cooking shrimp were higher than the boiled one.There arehigher free amino acid, organic acid, betaine and inorganic ions in the microwave cookingshrimp expect the AMP, which show that the taste of the microwave cooking shrimp is better than the boiled shrimp.3. The volatile compounds of the microwave cooking shrimp and boiled shrimp wereanalysed by electronic nose (EN). The results showed that the volatile flavors had asignificant defference. The SPME-GC-MS was employed to detect the volatile compoundsof shrimp flavor. Totally21volatile compounds were identified from two samples, amongwhich16compounds were found in microwave cooking shrimp and12compounds werefound in boiled shrimp. But6compounds were found only in microwave cooking shrimpsample and only2compounds in boiled shrimp sample. Comprehensive analysis, There aremore kinds volatile components in microwave shrimp and flavor more rich. The contentsof aldehydes, ketone, esters and sulfur compounds were significant difference.4. The Optimal process parameters were the dipping temperature and time were4℃a nd2hours andthe optimal dosage of bubble pepper was30g. At the same time,analsysed the sterilization ways and preservation performance, and set up a product qualityevaluation index.Eentually obtaining a product which have full shape, bright color, richnutrition and easy to preservation characteristics.