Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

Abstract

To achieve a shrimp broth with the best flavour, the whole shrimp must be cooked at 85 degrees C for 30 min in a 0.5% NaCl solution in proportions 1:2 (w:v). Quantitatively, the main components of the broth were nitrogen substances, the most abundant of these being peptides of molecular weight less than 600 Da. Levels of ATP metabolites were also determined [the more abundant compounds were inosine, guanosine 5'-monophosphate (GMP) and inosine 5'-monophosphate (IMP)], as were free sugars (glucose, fructose and ribose) and fat content. The free amino acid composition was also determined. A significant correlation (P <0.0001) between cooking temperature and different nitrogen fractions was observed.