Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (<i>Parapenaeopsis hardwickii</i>) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis.

ABSTRACT: The changes in physicochemical index, volatile flavor, and lipid profiles in Parapenaeopsis hardwickii during hot air drying were studied. As drying time progressed, the L*, hardness, chewiness, gumminess, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) of P. hardwickii increased gradually, while the a* and b* values first increased and then decreased, and springness decreased progressively. Hot air drying caused the myofibrils to widen and become disordered. Additionally, 5 volatile organic compounds (VOCs) and 30 lipid molecules were identified as key differential markers to the flavor and lipid profiles, respectively. Pearson correlation analysis revealed a strong relationship between shrimp muscle quality and lipid oxidation,

SUBMITTER: Zheng W 

PROVIDER: S-EPMC12036061 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature