Page 78 - 《渔业研究》2025年第6期

第 6 期 罗慧娟等： 变温干燥对半干调味烤虾品质的影响 769

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142 − 151. 0 ℃[J]. Food Microbiology, 2019, 83: 27 − 35.

Influence of variable temperature drying on the quality of
semi-dried seasoned roasted shrimp

2
1
LUO Huijuan ，CHEN Xiaoting ，WEI Fuhui 3
(1. Institute of Food Science and Technology CAAS, Beijing 100193, China;
2. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,
Fisheries Research Institute of Fujian, Xiamen 361013, China;
3. School of Biological Science and Engineering, Ningde Normal University, Ningde 352100, China)

Abstract: [Background] Litopenaeus vannamei is highly valued for its rich nutritional profile and delicious
taste. Drying is one of the primary processing methods for shrimp; however, traditional constant-temperature
drying has notable limitations. Low-temperature drying often fails to develop desirable flavors, while high-tem-
perature drying tends to cause texture hardening and other quality defects, thereby restricting the overall quality
improvement of the product. [Objective] This study aimed to investigate the effects of different variable-tem-
perature drying conditions on the quality of semi-dried seasoned roasted shrimp, identify the optimal drying pro-
cess, and develop a product with excellent color, texture, and flavor, thereby providing technical references for
the development of semi-dried aquatic products. [Methods] Using L. vannamei as the raw material, the
semi-dried seasoned roasted shrimp were processed using a combined low-temperature and high-temperature
drying approach. The effects of three drying conditions (60 ℃−2 h/160 ℃−20 min, 60 ℃−2 h/180 ℃−20 min,
60 ℃−2 h/200 ℃−10 min) on color, texture (hardness and shear force), shrinkage rate, volatile compounds,
taste characteristics, flavor nucleotides, and overall sensory quality of semi-dried seasoned roasted shrimp were
systematically evaluated. [Results] Compared with fresh shrimp (Raw), the moisture content (MC) and water
activity (A ) of the semi-dried roasted shrimp decreased significantly (P<0.05), while the shrinkage rate, hard-
w
ness, and shear force increased significantly (P<0.05). The texture, color, and flavor were also significantly en-
hanced. Among the different drying conditions, the semi-dried seasoned roasted shrimp treated at 160 ℃ and
180 ℃ for 20 min exhibited closely resembled textural properties and flavor profiles. The semi-dried seasoned
roasted shrimp treated at 180 ℃ for 20 min exhibited the most prominent volatile flavor and taste profile. It was
primarily characterized by pyrazine volatile compounds, such as 2, 5-dimethylpyrazine, 3-ethyl-2, 5-dimethyl-
pyrazine, and 2-ethyl-5-methylpyrazine, which contributed meaty, roasted, and nutty aromas. Additionally, it
possessed high contents of inosine monophosphate (IMP) and adenosine monophosphate (AMP) (601.54 and
287.69 mg/100 g, respectively), along with high umami and richness response values, and received the highest
sensory score (16.10). [Conclusion] For the variable-temperature drying process, the optimal condition was de-
termined to be drying at 60 ℃ for 2 h combined with drying at 180 ℃ for 20 min. This protocol enabled the pro-
duction of semi-dried seasoned roasted shrimp with desirable texture and enhanced flavor.
Key words: variable temperature drying; semi-dried seasoned roasted shrimp; quality changes; volatile
compounds; taste substances