Effect of trehalose, precooking and reheating treatment on the textural and flavor qualities of frozen Chinese shrimp (Fenneropenaeus chinensis)

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Liu, Jiayi;Yan, Xinyi;He, Bin;Wang, Faxiang;Liu, Yongle;...

通讯作者：

Li, Shuang;Li, XH

作者机构：

[Wang, Faxiang; Liu, Yongle; Li, Shuang; Li, Xianghong; Yan, Xinyi; Li, S; Li, XH; Liu, Jiayi] Changsha Univ Sci & Technol, Hunan Prov Engn Technol Res Ctr Aquat Food Resourc, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China.

[He, Bin] Hunan Fisheries Sci Inst, Changsha 410153, Hunan, Peoples R China.

通讯机构：

[Li, S; Li, XH ] C

Changsha Univ Sci & Technol, Hunan Prov Engn Technol Res Ctr Aquat Food Resourc, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China.

语种：

英文

关键词：

Shrimp;Pre-cooking;Trehalose;Freeze-thaw;Texture;Flavor

期刊：

Journal of Food Composition and Analysis

ISSN：

0889-1575

年：

2025

卷：

145

页码：

107804

DOI：

10.1016/j.jfca.2025.107804

基金类别：

CRediT authorship contribution statement Yongle Liu: Project administration, Conceptualization. Shuang Li: Writing – review & editing, Supervision. Bin He: Investigation. Faxiang Wang: Formal analysis. Xianghong Li: Writing – review & editing, acquisition, Conceptualization. Jiayi Liu: Writing – original draft, Investigation. Xinyi Yan: Investigation.

机构署名：

本校为第一且通讯机构

院系归属：

化学与生物工程学院

摘要：

This study investigated the synergistic effects of trehalose incorporation, precooking methods (steaming and frying) and reheating on optimizing the textural and flavor profiles of frozen precooked Chinese shrimp ( Fenneropenaeus chinensis ) products. Incorporating trehalose soaking before precooking treatments imparted the shrimp attractive red-yellow coloration while achieved notable reductions in cooking loss (steamed: 22.87%→17.31%; fried: 32.57%→25.58%) and freeze-thaw loss (steamed: 5.92%→2.29%; fried: 2.68%→1.07%). Steaming pretreatm...

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Effect of trehalose, precooking and reheating treatment on the textural and flavor qualities of frozen Chinese shrimp (Fenneropenaeus chinensis)

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