Changes and Correlation between Myofibrillar Protein Oxidation and Taste of Dried Penaeus vannamei during Storage

In this study, the changes in myofibrillar protein oxidation, taste substance and taste characteristics of dried Penaeus vannamei were investigated under accelerated storage conditions, and a correlation analysis was carried out between myofibrillar protein oxidation and taste characteristics. As a result, the color of dried Penaeus vannamei gradually changed to dark brown, the content of total sulfhydryl group decreased, and the carbonyl group content and surface hydrophobicity increased, which indicated increased degree of oxidation of myofibril protein. The content of inosine monphosphate and umami free amino acids in dried shrimp showed a trend of first increasing and then decreasing, while the contents of sweet free amino acids and total free amino acids decreased gradually. The electronic tongue was used to characterize the taste change of dried Penaeus vannamei, and it was found that the umami and sweetness intensity of dried Penaeus vannamei decreased, the bitterness intensity increased, but the saltiness intensity did not obvious change. The richness first increased and then decreased. The correlation analysis between protein oxidation and taste indexes showed that the degree of protein oxidation of dried Penaeus vannamei was positively correlated with the bitterness intensity, and negatively correlated with the umami, sweetness, saltiness intensity and richness. These results showed that there was no significant difference in the taste of dried white shrimp during short-term storage, but with the extension of storage time, the appearance and color deteriorated, the oxidation of myofibrillar protein increased, and the taste quality decreased. The findings from this study provide a theoretical and data basis for regulating the storage quality of white shrimp.