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<p>Shrimwah, a type of shrimp surimi product, lacks a distinctive aroma after cooking, while phospholipids (PL) play a key role in the characteristic aroma of meat products. In this study, neutral lipids (NL) and PL were separated from Krill oil (KO) and analyzed using nuclear magnetic resonance (NMR) spectroscopy. Each of the three types of lipid (KO, NL, and PL) was individually added to Shrimwah. Volatile compounds in the heated Shrimwah samples were extracted by headspace trap and analyzed by gas chromatography–mass spectrometry (GC–MS), while aroma intensity was evaluated through sensory analysis. The results of NMR indicated that KO was a rich source of PL, and both NL and PL were abundant in ω-3 polyunsaturated fatty acids (PUFAs). The results of GC–MS showed that the addition of PL or KO significantly increased the content of most lipid-derived odorants, particularly those originating from ω-3 PUFAs, such as (<i>E,E</i>)-2,4-heptadienal, (<i>Z</i>)-4-heptenal, and (<i>E,Z</i>)-2,6-nonadienal, whereas NL showed no such effect. Moreover, the aroma intensity followed a trend consistent with the results of GC–MS analysis. These findings demonstrate that the incorporation of krill PL can enhance the characteristic aroma of Shrimwah, indicating promising application potential in shrimp-based products to meet diverse consumer preferences.</p>

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Use of krill phospholipids to enhance the characteristic aroma of shrimp

  • 期刊论文

  • 发表日期：

    2026年6月23日

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  • Liqiong Wen,
  • Runyu Jiao,
  • Xinwen Liang,
  • Xuebing Li,
  • Xiaoshuang Hu,
  • Li Ling,
  • Haoran Zhang,
  • Qin Zhang,
  • De-Wei Chen

摘要

Shrimwah, a type of shrimp surimi product, lacks a distinctive aroma after cooking, while phospholipids (PL) play a key role in the characteristic aroma of meat products. In this study, neutral lipids (NL) and PL were separated from Krill oil (KO) and analyzed using nuclear magnetic resonance (NMR) spectroscopy. Each of the three types of lipid (KO, NL, and PL) was individually added to Shrimwah. Volatile compounds in the heated Shrimwah samples were extracted by headspace trap and analyzed by gas chromatography–mass spectrometry (GC–MS), while aroma intensity was evaluated through sensory analysis. The results of NMR indicated that KO was a rich source of PL, and both NL and PL were abundant in ω-3 polyunsaturated fatty acids (PUFAs). The results of GC–MS showed that the addition of PL or KO significantly increased the content of most lipid-derived odorants, particularly those originating from ω-3 PUFAs, such as (E,E)-2,4-heptadienal, (Z)-4-heptenal, and (E,Z)-2,6-nonadienal, whereas NL showed no such effect. Moreover, the aroma intensity followed a trend consistent with the results of GC–MS analysis. These findings demonstrate that the incorporation of krill PL can enhance the characteristic aroma of Shrimwah, indicating promising application potential in shrimp-based products to meet diverse consumer preferences.