Yuan Peng-Xiang, Hou Jian-cong


In this paper, method of gas chromatography -mass spectrometry(GC-MS) is used to systematically analyze the effects of the three different steaming times (15 min, 20 min, 25 min) that are purposely used to differentiate any flavor substances of the red shrimp samples. The results show that the timing of the three chosen steaming times have great influence on the flavor(alcohols, sulfur, nitrogen and carbonyl compounds) of the red shrimps, In addition, steaming the red shrimps that are approximately weighted at a value of 28.89 g/100 g at 20 min have the highest amount of amino acid (except tryptophan) present in the muscles as well as other contents that are volatile substances. Therefore, the red shrimps steamed for 20 min have higher nutritional value and better flavor.

Ключевые слова

red shrimp; cooking time; gas chromatography – mass spectrometry; amino acids content; flavor analysis

Полный текст:



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