Process Optimization and Intelligent Sensory Evaluation of Salt-Baked Shrimp
To optimize the process conditions of salt-baked shrimp and to perform intelligent sensory evaluation,the salt baking process of shrimp was investigated by one-way and orthogonal tests using sensory score and textural hardness as evaluation indexes,and electronic nose and electronic tongue were applied to analyze the scent and taste characteristics of the final solution.The optimal salt baking process:0.85-1.5 mm sea salt as the heating carrier,the proportion of pepper added was 2％,the salt baking time was 20 min,and the salt baking temperature was 180 ℃,which resulted in the best sensory scores.The salty and fresh flavors of the salt-baked shrimp were determined by the electronic tongue,and the acidic flavor was significantly reduced compared with that of the raw shrimp.The electronic nose detected that the aroma components of salt-baked shrimp were mainly terpenes,aromatic substances and organic sulfur and inorganic sulfur substances.Salt-baked shrimp produced under the optimal process had a high degree of freshness and salinity,rich aroma,salty and delicious.
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