Influence of Temperatures on Formation of Flavour Ingredients in Fermentation of Shrimp Sauce
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Abstract:
In this paper, shrimp waste was used to ferment shrimp sauce. AAN, TVBN and 5`-HMF, free amino acids and volatile flavor components in combination with sensory evaluation were adopted to study the influence of different temperatures on the formation of flavor ingredients in the fermentation. Results showed that temperature greatly influenced the formation of flavour ingredients.. Within the most suitable temperature range of 35~45 ℃, both the content of free amino acids and the flavour of shrimp sauce were higher than those at other temperature. Moreover, higher contents of free amino acids (17.1074 mg/g), alcohols (accounting for 4.63% of total volatile ingredients), pyrazines (accounting for 20.09% of total volatile ingredients) and less content of 1-hydrogen indole (accounting for 43.66% of total volatile ingredients) were produced at 35 ℃, compared with those above-mentioned index of the shrimp souce fermented at 45 ℃ (16.1434 mg/g, 1.79%, 10.21% and 67.79% respectively).
