@article{LI2022, 
author = {Wenya LI and Yuhan BAN and Hongwei YU and Aijin MA and Yaxin SANG and Jilu SUN},
title = {Metabolomic Analysis of Low-salt Shrimp Paste during Fermentation at Low Temperature Based on Gas Chromatography-Mass Spectrometry},
year = {2022},
journal = {Food Science},
volume = {43},
number = {8},
pages = {166-174},
keywords = {low-salt shrimp paste, low-temperature fermentation, metabolomics, gas chromatography-mass spectrometry, differential metabolite},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210504-025},
doi = {10.7506/spkx1002-6630-20210504-025},
abstract = {The metabolite profile of low-salt shrimp paste during low-temperature fermentation was investigated by metabolomics based on gas chromatography-mass spectrometry (GC-MS), and the differential metabolites were selected by multivariate statistical analysis combined with t-test and variable importance in projection (VIP) analysis. The results showed that the orthogonal partial least squares discriminant analysis (OPLS-DA) model clearly discriminated the metabolite profiles of shrimp paste samples fermented at 10 (low temperature) and 20 (control) ℃. A total of 44 metabolites were identified in the two samples, including 16 amino acids, 6 fatty acids, 2 amines, 8 organic acids, 3 alcohols, 3 nucleotides and 6 other compounds. By considering P < 0.05 and VIP > 1, 30 differential metabolites were obtained, including 7 amino acids, 2 esters, 2 purines, 8 organic acids, 2 alcohols and 9 other metabolites. The levels of L-serine, L-threonine, xanthine, hypoxanthine and L-glutamine in the low-temperature group were significantly higher than those in the control group, while the levels of nerazine acetate, zeaxanthin and melatonin were significantly lower (P < 0.01). These results provide a theoretical basis for further improving the production process of low-salt shrimp paste.}
}