Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy

To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5′-nucleotides, and organic acids were performed. Multidimensiona...

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Veröffentlicht in:	Food chemistry 2024-11, Vol.458, p.140233, Article 140233
Hauptverfasser:	Shi, Jian, Xiao, Naiyong, Yin, Mingyu, Ma, Jianrong, Zhang, Yurui, Liang, Qianqian, Jiang, Xin, Li, Yan, Shi, Wenzheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Drying methods Infrared spectroscopy Penaeus vannamei Taste profile
Online-Zugang:	Volltext
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