The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization

The objective of this study was to investigate influences of polyvinyl alcohol/ hydroxypropyl methyl cellulose/roselle anthocyanin–based (PHR) film on shrimp biochemical and flavor profiles. PHR films led to better preservation behaviors, and the film contained the highest anthocyanin contents exhibited the best biochemical properties with total volatile basic nitrogen (TVB-N) content of 47.87 ± 3.57 mg/100 g, thiobarbituric acid (TBA) value of 0.55 ± 0.05 mg MDA/kg, and total viable counts (TVC) value of 6.63 ± 0.11 log CFU/g. The PHR film had obvious effects on the metabolism pathway of flavor compounds. It could modify flavor profiles by increasing pleasant components such as glutamate, glycine, decanal, and 3-methylbutanal, while decreasing the off-related components like histidine, indole, and trimethylamine. Furthermore, the characteristic flavor markers which were highly correlated with chemical spoilage indexes were identified, and their concentration variations suggested that PHR film could affect their formation and release behavior. Meanwhile, the possible mechanism of PHR film in shelf-life prolongation and flavor profile enhancement was proposed. In conclusion, the PHR film had promising potentials in extension of shelf-life and modification of flavor profiles of refrigerated shrimp.