Effects of Addition of Shrimp Shell Powder on Volatile Flavor Compounds and Dynamic Changes of Microbial Community during Fermentation of Crayfish Shrimp Paste

• Published in: Shipin gongye ke-ji Vol. 46; no. 9; pp. 165 - 175
• Main Authors: Jinyu YU, Lingwei SHEN, Chuanfeng HU, Gehui CHEN, Miyou LI, Yu QIAO, Wei YU
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.05.2025
• Subjects: crayfish; microbes; shrimp paste; shrimp shell powder; volatile flavor compounds
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2024050348

This study focused on crayfish shrimp paste as the research subject, with the addition of 0, 20%, and 40% shrimp shell powder, respectively. Across three fermentation stages of 0, 6, and 12 days for the crayfish shrimp paste, an investigation into the flavor and microbial evolution was conducted utilizing electronic noses, gas chromatography-mass spectrometry (GC-MS), and 16S rRNA sequencing. The results showed that adding shrimp shell powder could significantly increase the types and contents of volatile flavor compounds (sulfur compounds, amines, ketones, esters and heterocycles) in shrimp paste samples, and adding 20% shrimp shell powder could better promote the production and growth of volatile flavor compounds. Combining odor activity value (OAV) and variable importance for the projection (VIP) screened out three substances (2-decanone, methylmercaptan, dimethyl trisulfide) as the signature flavor compounds to distinguish the difference of different addition amounts of shrimp shell powder and different f