Effects of Different Heating Methods on the Contents of Free Amino Acids in Minced Shrimp of Penaeus vannamei and Euphausia superba

To investigate the effect of different heating methods(microwave heating and water bath heating)on the quality of minced shrimps(Penaeus vannamei and Euphausia superba),free amino acids were investigated at 55,65,75,85,95 ℃,respectively. Results showed that microwave heating was more conducive to the formation of taste than water bath heating,because it could obtain higher content of the free amino acids,the essential amino acids and the flavor amino acids in minced shrimp,and it could also make the taste activity value of arginine reach the maximum(Penaeus vannamei was 20.108±0.556,Euphausia superba was 9.139±0.191)at 85 ℃. Taking the taste of amino acids into consideration,the best heating condition was 75 ℃ by microwave heating in Penaeus vannamei. Because of the highest ratio of the flavor amino acids to off-flavor amino acids(2.546),and the best heating condition was 95 ℃ by microwave heating in Euphausia superba because of the highest ratio of the flavor amino acids to off-flavor amino acids(1.528).