Effects of Hot Air Drying on Muscle Quality, Volatile Flavor Compounds, and Lipid Profiles in Sword Prawn (Parapenaeopsis Hardwickii) Based on Physicochemical, Gc-Ims, and Uhplc-Ms/Ms-Based Lipidomics Analysis

Abstract

The changes in physicochemical index, volatile flavor, and lipid profiles in Parapenaeopsis hardwickii during hot air drying were studied. As drying time progressed, the L*, hardness, chewiness, gumminess, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) of P. hardwickii increased gradually, while the a* and b* values first increased and then decreased, and springness decreased progressively. Microstructural analysis showed that hot air drying caused the myofibrils to widen and become disordered. Additionally, 5 volatile organic compounds (VOCs) and 30 lipid molecules were identified as key contributors to the flavor and lipid profiles, respectively. Correlation analysis revealed that fat oxidation promoted the production of characteristic flavors, with 4 lysophosphatidylethanolamines (LPEs) likely being the primary lipids responsible for flavor formation during hot air drying. This study offers a comprehensive theoretical framework for controlling flavor quality in shrimp muscle during hot air drying.

Keywords: Parapenaeopsis hardwickii, hot air drying, muscle quality, volatile flavor compounds, lipidomics