Effects of Different Heating Treatments on Taste-active Components of Litopenaeus vannamei

The main taste-active components in the microwave-treated/boiled Litopenaeus vannamei,including the free amino acid,nucleotide,organic acid,betaine and inorganic ions,were quantified with instrumental analysis methods.The free amino acids contents in the microwave-cooked shrimp and boiled shrimp were decreased by 15.81% and 20.19%,respectively.After microwave and water-boiled treatments,the contents of nucleotides were decreased by 25.07% and 25.89%,respectively,while adenosine monophosphate(AMP) were increased by 4.01% and 5.95%.The contents of lactic acid and betaine were significant difference,lactic acid were decreased by 53.64% and 77.24%,respectively,while betaine were 7.26% and 8.83%,respectively.Moreover,the contents of inorganic ions in the microwave-cooked shrimp were higher than those of the boiled one.Expect the AMP,higher free amino acid,organic acid,betaine and inorganic ions contents were found in the microwave-cooked shrimp than in the boiled shrimp,,showeing that the taste of the microwave cooking shrimp was better than the boiled shrimp.