Quality and volatile compound analysis of shrimp heads during different temperature storage.

Compared with the fresh sample and samples stored at 20 °C, two compounds, 2,5-dimethylpyrazine and 2,3,5-trimethylpyrazine were detected in the sample stored at 4 °C and an increasing trend was observed during storage, which are commonly described as nutty, roasted, and cocoa-like odors, and possibly derived from a modified Strecker reaction ( Fan, Xue, Li, Hou, & Xue, 2017 ).

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The sensory scores of the shrimp heads showed a decreasing trend as the storage time increased, and the decreasing trend was slow as the storage temperature decreased, except for the samples stored at −18 °C.

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