Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei)

This study determined the biochemical composition, color change, and non-volatile taste-active composition in raw (FSM), boiled (BSM), hot air-dried (HSM), microwave-dried (MSM), and roasted (RSM) whiteleg shrimp meat. All the treatments significantly influenced the biochemical and taste profile of...

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Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Asha Martin, Bettadaiah Bheemanakere Kempaiah
Format:	Article
Language:	English
Published:	Elsevier 2022-10-01
Subjects:	Whiteleg shrimp Non-volatile taste components Microwave drying Taste activity value Equivalent umami concentration
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X2200106X