Optimization of Processing Technology and Analysis of Aroma Components of Tomato Flavored Puffed Shrimp Slices.

In order to study the optimum processing conditions of puffed shrimp slices,cassava starch and Penaeusvannamei were used as raw materials. The effects of cooking time, aging time, slice thickness, drying time and frying temperature on the expansion degree and sensory score of the products were studied by single factor test and response surface test. The results showed that optimal processing technology of puffed shrimp slices was determined as follows: cooking time for 33.82 min, aging at 4 °C for 24.72 h, sliced into 1~2 mm slices, air dried at 60 °C for 4.95 h, and fried at 180 °C. Under these conditions, the puffed shrimp slices were crispy and delicious, with strong salty taste, good puffing effect, high protein content and reasonable oil content. The sensory analysis of flavor profile showed that the flavor of puffed shrimp slices was evaluated well, with high scores of crispness and fat aroma, moderate sweetness, but slightly greasy, and there was still room for improvement in oil control. Scanning electron microscope analysis confirmed that before frying, the gap, pore volume and pore diameter of shrimp slices were large, so the fried products were crisp and delicious. 21 kinds of flavor compounds in potato chips before frying and 20 kinds after frying were analyzed by gas chromatography-mass spectrometry (GC-MS). The result of scanning electron microscopy showed that before frying, the relative content of terpenes, alcohols and aldehydes accounted for a large proportion of the total aroma components, while after frying, the relative content of acids, esters and aldehydes accounted for a large proportion of the total aroma components. The above results provided an experimental and theoretical basis for the industrial application of puffed shrimp slices. [ABSTRACT FROM AUTHOR]