GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions (opens in new tab)

Existing research on shrimp paste has focused primarily on fermentation optimization and microbial analysis, while systematic studies on the impact of different processing methods on its flavor are notably scarce. This study investigated the flavor characteristics of Antarctic krill paste processed using different cooking methods (stir-frying versus steaming), as well as the effects of salt concentration variation and aged shrimp paste addition on overall quality. Gas chromatography-ion mobil...