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 whiteleg shrimp. Processing primarily affected the color and was measured in terms of total color difference (ΔE) and hue angle (H°) values. The fatty acid profiles of FSM and BSM were similar and different from the remaining groups. Moreover, boiling has reduced the content of taste compounds except glucose significantly (P < 0.05) compared to other groups. For the taste evaluation, equivalent umami concentration (EUC) was determined for all the groups and is significantly different (P < 0.05) in the order of MSM>RSM>HSM>FSM>BSM. This study demonstrated that microwave drying showed a significant increase in the content of taste components and the umami flavor of whiteleg shrimp compared to other processing methods.