Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis

Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis

The changes in physicochemical index, volatile flavor, and lipid profiles in Parapenaeopsis hardwickii during hot air drying were studied. As drying time progressed, the L*, hardness, chewiness, gumminess, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) of P. hardwickii incr...

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Bibliographic Details
Main Authors: Wenxiong Zheng, Ronglin Yang, Shanshan Shui, Feili Zhan, Lucheng Wang, Rui Lu, Soottawat Benjakul, Bin Zhang
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Parapenaeopsis hardwickii
Hot air drying
Muscle quality
Volatile flavor compounds
Lipidomics
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003207
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