Shrimp meat based on synergistic treatment of saccharomycetes and beta-cyclodextrin and deodorization method

Abstract

The method comprises the following steps: (1) removing shells and heads of penaeus vannamei boone, mincing the penaeus vannamei boone to obtain minced penaeus vannamei boone, adding beta-cyclodextrin into the minced penaeus vannamei boone according to a mass ratio of 8-10%, and fully and uniformly mixing the added beta-cyclodextrin with the minced penaeus vannamei boone; and (2) inoculating 10 < 6 >-10 < 8 > CFU / g of pineapple endophyte cactus hansenula polymorpha screened in a laboratory according to a mass ratio of 6-8%, fully and uniformly mixing with the shrimp meat paste, and standing at 28-32 DEG C for 80-85 minutes to obtain the deodorized shrimp meat. According to the process, fishy smell substances in the shrimp meat are effectively removed, and compared with other single fishy smell removal processes, the fishy smell removal process has the advantages that the main fishy smell substance trimethylamine in the shrimp meat is remarkably reduced, meanwhile, the content of free amino acid in the shrimp meat is remarkably increased, and the cooking loss rate of the shrimp meat is reduced. Finally, a high-quality shrimp meat product with good flavor and texture characteristics and significantly reduced fishy smell is obtained, and the method is suitable for the fields of deep processing of aquatic products and development of functional foods.

Description

Technical Field

[0001] The invention relates to the field of fishy smell removal of marine shrimps, and in particular to shrimp meat and a method for removing fishy smell based on the coordinated treatment of yeast and beta-cyclodextrin. Background Art

[0002] Whiteleg shrimp (Litopenaeus vannamei) is a widely farmed marine species that is indispensable in the global aquaculture industry due to its rapid growth, strong adaptability and high economic value. However, high temperatures and transportation often result in shrimp meat with a strong fishy odor. Deodorization technologies for marine shrimp include physical, chemical and biological methods. Physical methods, such as adsorption, are cost-effective but may damage proteins and can only address surface odor issues. Chemical methods, including antioxidants and acid-base treatments, are more effective but may change the taste and leave residues. Biological deodorization methods, especially microbial deodorization, are becoming increasingly popular due to their safety and ability to maintain the natural quality of seafood. Microbial deodorization uses specific microorganisms to degrade or mask fishy compounds, effectively reducing odor without affecting taste or nutritional value. Since a single deodorization method often does not meet the needs, combining multiple methods can enhance the deodorization effect.

[0003] β-cyclodextrin (β-CD) has a wide range of applications in food. β-CD has a structure with an internal hydrophobic cavity and an external hydrophilic surface. This unique structure enables β-CD to form inclusion complexes with various hydrophobic volatile fishy substances, encapsulating these molecules through host-guest interactions. This encapsulation reduces the volatility and sensory intensity of the fishy smell. Aspergillus, lactic acid bacteria, and yeast are the most commonly used microbial deodorization fermentation microorganisms, among which yeast is generally more effective than the other two microorganisms. The porous structure of yeast can adsorb fishy substances, and yeast can synthesize macromolecules using odor compounds such as aldehydes and ketones. In addition, the enzyme system in the yeast can use these odor substances as substrates and convert them into odorless compounds.

[0004] The use of cyclodextrin alone for deodorization is mainly limited to capturing hydrophobic small molecular fishy substances, and has weak ability to improve fishy precursors and flavors, and fishy substances may be released under specific conditions; while the deodorization efficiency of single yeast is low, it takes a long time, and the removal of volatile fishy molecules is limited. Summary of the invention

[0005] The purpose of the present invention is to develop a precise deodorization process that significantly reduces the key fishy substances in marine shrimps, mainly white shrimp, and optimizes their texture and flavor. The process achieves a more efficient and comprehensive deodorization effect through the rapid inclusion complexation of β-cyclodextrin and the synergistic effect of yeast metabolic degradation and flavor improvement, significantly improving the quality of shrimp meat.

[0006] The technical solution adopted by the present invention is a method for removing the fishy smell from shrimp meat based on the synergistic treatment of yeast and β-cyclodextrin, comprising the following steps: (1) The white shrimp is shelled and headed, minced to obtain minced shrimp, the minced shrimp is added at a mass ratio of 8-10% β-cyclodextrin, and the minced shrimp is thoroughly mixed; (2) The viable number of pineapple endophyte Hansenia sporogenes screened in the laboratory was 10 6 –10 8 CFU / g, and mix it thoroughly with shrimp minced meat, let it stand at 28-32℃ for 80-85min to obtain the shrimp meat after deodorization.

[0007] Preferably, the pineapple endophyte Hansenula cacti in the step (2) is deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, the deposit location is Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the deposit registration number is CGMCC NO.25353, and the deposit date is July 20, 2022.

[0008] The shrimp meat prepared by the shrimp meat deodorization method has significantly reduced fishy smell, and also contains rich free amino acids and has an attractive aromatic smell.

[0009] The beneficial effect of the present invention is that the process is aimed at marine shrimps mainly including Penaeus vannamei, and the synergistic effect of adding β-cyclodextrin and yeast can effectively remove the fishy odor substances in the shrimp meat. Specifically: (1) The deodorization process significantly reduced the fishy substances such as trimethylamine in shrimp meat and significantly increased the content of free amino acids in shrimp meat, especially sweet amino acids and umami amino acids.

[0010] (2) The deodorization process retains the texture characteristics of shrimp meat that are similar to those of undeodorized shrimp meat, while reducing the cooking loss rate of shrimp meat.

[0011] (3) This deodorization process not only removes the fishy smell, but also greatly enhances the presence of fruity and fresh volatile compounds, improves the freshness of the shrimp meat, increases the complexity and layering of the shrimp meat flavor, and reduces the bitterness and astringency in the shrimp meat, increasing the freshness and taste richness of the shrimp meat. This improves the overall appeal to consumers and is suitable for the deep processing of aquatic products and the development of functional foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Attached Figure 1 Trimethylamine content in shrimp meat after different deodorization methods.

[0013] Attached Figure 2 Cooking loss rate of shrimp meat with different deodorization methods.

[0014] Attached Figure 3 Fingerprints of volatile substances in shrimp meat after different deodorization methods.

[0015] Attached Figure 4 Top view of the migration of volatile substances in shrimp meat after different deodorization methods.

[0016] Attached Figure 5 Radar chart of the flavor properties of shrimp meat with different methods of removing fishy smell. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings here can be arranged and designed in various different configurations.

[0018] Example 1: Yeast and β-cyclodextrin synergistically remove fishy smell from white shrimp (1) Sample pretreatment After removing the shell and head of the white shrimp, mince the shrimp meat with a meat grinder to obtain minced shrimp meat.

[0019] (2) Preparation of fermentation bacteria seed solution The laboratory-screened pineapple endogenous yeast culture stored at -80 °C was inoculated into YPD (yeast extract peptone dextrose medium) liquid medium. YPD liquid medium was cultured overnight at 30 °C to activate and rejuvenate the yeast. After activation and rejuvenation, it was inoculated into another corresponding culture medium at an inoculum of 1.5% and cultured for 14 h as seed liquid.

[0020] (3) Remove the fishy smell from shrimp meat Take 500g of shrimp mince, then add β-cyclodextrin at a mass ratio of 8-10% of the mass ratio of shrimp mince, and at the same time, inoculate the pineapple endophyte cactus spore Hansen yeast screened in the laboratory at a mass ratio of 6-8%, which is deposited in the General Microbiology Center of the China Microbiological Culture Collection Administration Committee. The storage location is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, the storage registration number is CGMCC NO.25353, and the storage date is July 20, 2022. The number of viable bacteria is 10 6 –10 8 CFU / g, and mix it thoroughly with shrimp mince, and let it stand at 28-32℃ for 80-85min to obtain shrimp meat after deodorization (hereinafter referred to as MxT).

[0021] Example 2: Comparison of trimethylamine content and free amino acid content in shrimp meat after different deodorization methods 1. Analysis methods and process (1) Determination of trimethylamine (TMA) content: 10 g of shrimp meat samples treated with different deodorization methods were accurately weighed and placed in a 50 mL centrifuge tube. 20 mL of 5% trichloroacetic acid (TCA) was added and homogenized for 5 min. The supernatant was filtered into a 50 mL volumetric flask with absorbent cotton. The residue was extracted twice with 15 mL and 10 mL of 5% TCA, respectively, and the filtrates were combined. The final volume was adjusted to 50 mL with 5% TCA. 2 mL of the extract was transferred to a headspace vial, sealed, and then injected with 5 mL of 50% sodium hydroxide using a syringe. TMA analysis was performed using gas chromatography-mass spectrometry (GC-MS). The solid phase microextraction (SPME) fiber was pretreated at 220 °C for 30 min. The sample was equilibrated at 40 °C for 40 min, and then the SPME fiber was exposed for 30 min. The fiber was desorbed at the GC-MS inlet at 220 °C for 5 min. Chromatographic separation used a DB-WAX column, starting at 40 °C for 3 min, rising to 220 °C at a rate of 30 °C / min, and maintaining for 1 min. The carrier gas was helium (1.0 mL / min, split ratio 10:1). Mass spectrometry used electron ionization (EI) technology with an electron energy of 70 eV and a source temperature of 220 °C. TMA was identified based on retention time and ion ratio. The quantitative ion (m / z 58) and auxiliary qualifier ions (m / z 59 and m / z 42) were compared with the standard solution. The peak-to-peak ratio of the auxiliary ion to the quantitative ion confirmed the presence and concentration of TMA, see Figure 1 .

[0022] (2) Determination of free amino acid content: 10 mL of 0.02 mol / L hydrochloric acid was added to the shrimp meat samples treated with different deodorization methods to dissolve them. 5 mL of methanol and 5 mL of water were added to activate the C18 pretreatment column, 2.5 mL of sample was added, and then 1.5 mL of 0.02 mol / L hydrochloric acid was added. The sample after column was diluted to 5 mL with 0.02 mol / L hydrochloric acid and measured after passing through a 0.45 μm filter membrane. An amino acid analyzer equipped with a cation exchange column (2622PH, 4.6 mm × 60 mm, 3 μm) and a UV detector (570 and 440 nm) was used. The mobile phases included PH1, PH2, PH3, PH4, PH-RG, ninhydrin solution, ninhydrin buffer solution, 5% ethanol, and HPLC grade H2O.

[0023] 2. Results Analysis Trimethylamine (TMA) is one of the main sources of fishy smell in shrimp meat and an important indicator for evaluating the quality of shrimp meat. All deodorization methods can significantly reduce the TMA content compared with undeodorized shrimp meat (UT). The TMA content in UT was 25.7 ± 0.57 mg / kg. Single β-cyclodextrin treatment (PT) reduced the TMA content by 25.34%, which may be due to the effective encapsulation of TMA by β-cyclodextrin, thereby reducing the concentration of TMA released into the air. This is because TMA is a hydrophilic compound, and β-cyclodextrin has a unique hydrophobic inner cavity and hydrophilic outer wall, which can effectively encapsulate TMA. However, this encapsulation effect is relatively mild and cannot completely degrade TMA. Compared with UT, single yeast treatment (MT) reduced the TMA content by 39.4%, which may be due to the secretion of various enzymes by yeast during fermentation, including epoxide hydrolases, amine oxidases, deaminases, dehydrogenases, and acyltransferases. These enzymes can convert fishy compounds such as TMA into metabolites with almost no fishy smell. In addition, the yeast fermentation process reduces the pH of shrimp meat, further inhibiting the production of TMA. MxT has the most significant effect on reducing TMA content, with a reduction of 55.74%. This shows that the synergistic effect of β-cyclodextrin and yeast is very effective in reducing TMA content. The enhanced deodorization effect may be due to the ability of β-cyclodextrin to stabilize the fermentation environment of brewer's yeast, thereby improving the metabolic efficiency of yeast and accelerating TMA degradation.

[0024] Free amino acids are crucial to the quality of shrimp meat. Compared with PT and MT, MxT treatment significantly increased the content of most free amino acids, but the content of cysteine, valine, methionine and leucine decreased. This increase may be due to the metabolic activity of yeast accelerating the hydrolysis of shrimp protein, resulting in an increase in the content of free amino acids. The lack of increase in the content of cysteine ​​may be due to its oxidation into disulfide bonds during the deodorization process. Unlike non-branched-chain amino acids, branched-chain amino acids valine and leucine are more likely to be preferentially consumed or converted into other metabolites, so their content is relatively low; the reduction in methionine may be due to the increase in the acidity of the fermentation system caused by the production of organic acids. The acidic environment affects the stability of methionine, making it more susceptible to degradation or participation in various reactions, thereby reducing its content in shrimp meat. And cyclodextrin can interact with cysteine, methionine and leucine to form complexes and reduce their content. Free amino acids can be divided into umami amino acids (aspartic acid and glutamic acid), sweet amino acids (serine, glycine, threonine, alanine and proline) and bitter amino acids (histidine, aspartic acid, tyrosine, valine, leucine and methionine) according to their flavor properties. Compared with UT, PT, MT and MxT treatments had higher contents of umami amino acids and sweet amino acids, among which MxT had the highest content. This increase may be due to yeast fermentation, which accelerates protein hydrolysis by secreting proteases, thereby releasing more umami amino acids and sweet amino acids. In contrast, MxT had the lowest content of bitter amino acids compared with the other three groups. This may be due to the synergistic effect of β-cyclodextrin and yeast, which can encapsulate fishy substances and indirectly reduce people's perception of bitterness. In addition, β-cyclodextrin may form complexes with some bitter amino acids, thereby reducing their free state in the solution. The enzyme activity of yeast may further metabolize or convert some bitter amino acids into other tasteless or sweet compounds, thereby reducing bitterness, as shown in Table 1.

[0025] Example 3: Comparison of cooking loss rate and texture characteristics of shrimp meat with different deodorization methods 1. Analysis methods and process (1) Place 5 g of shrimp meat sample in a 50 mL centrifuge tube, seal the centrifuge tube and heat it in a 90°C water bath for 30 min. After taking it out, place the test tube on an ice / water mixture for 5 min, cool it to room temperature, then open the test tube and invert it on a pre-weighed weighing bottle for 1 h to release the separated fat and water. The difference between the weight of the weighing bottle after receiving the liquid and the weight of the weighing bottle itself is the total loss. Place the weighing bottle containing all the liquid in an oven at 105°C for 2 h. The water loss is the difference between the weight of the weighing bottle before and after drying. Oil loss = total loss - water loss. Total loss rate = total loss / shrimp meat weight; water loss rate = water loss / shrimp meat weight; oil loss rate = oil loss / shrimp meat weight, all three are expressed in percentages.

[0026] (2) The texture characteristics of shrimp meat treated with different deodorization methods were analyzed using a texture analyzer. Parts of the same size (diameter: 2 cm; height: 1.5 cm) were taken from the shrimp meat treated with different methods and the whole texture analysis was performed using a P36R column probe. The measurement was performed at room temperature (25°C).

[0027] 2. Results Analysis See Figure 2 Compared with the UT group (undeodorized), the three deodorization methods (PT, MT and MxT) significantly reduced the cooking loss rate of shrimp meat, indicating that the deodorization treatment not only removed the fishy smell, but also improved the water holding capacity and thermal stability of shrimp meat to a certain extent. Among them, the cooking loss rate of MxT treatment (combined treatment of yeast and β-cyclodextrin) was reduced most significantly, which may be attributed to the unique mechanism of synergistic action of yeast and β-cyclodextrin. β-cyclodextrin reduces the volatilization of fishy substances by binding with hydrophobic small molecules, and may interact with the hydrophobic groups in shrimp meat protein to stabilize the protein structure. The metabolism of yeast not only promotes the degradation of fishy substances, but also may produce certain small molecules with water binding ability, such as peptides, which can enhance the water holding capacity of shrimp meat. MxT treatment is particularly effective in reducing water loss during cooking, and at the same time plays a good protective role in the protein network structure of shrimp meat, so that it shows lower quality loss and better texture retention during cooking. This makes MxT one of the most effective treatments among the three methods for removing fishy smells.

[0028] Compared with the UT group, the shrimp meat in the PT group showed a significant increase in hardness and adhesiveness in texture, which may be because β-cyclodextrin interacted with the protein in the shrimp meat to a certain extent during the processing, enhancing the cross-linking effect between protein molecules. Although this texture change may improve the structural stability of the shrimp meat to a certain extent, the excessive hardness and adhesiveness may reduce the tenderness of the shrimp meat and make the eating experience poor. The shrimp meat in the MT group showed a significant decrease in cohesion and chewiness. This change may be due to the secretion of proteases by yeast during the deodorization process, which led to partial hydrolysis of shrimp meat proteins, thereby weakening the structural integrity of the shrimp meat tissue. The decrease in cohesion means that the binding force between shrimp meat particles is weakened, while the decrease in chewiness indicates that the shrimp meat is not elastic and chewy enough in the mouth. Although this loose texture may increase the softness of the shrimp meat, it may also cause the overall texture to be not firm enough, affecting the sensory experience of consumers. The shrimp meat in the MxT group showed no significant difference in texture attributes from the UT group, indicating that the MxT treatment better retains the original texture characteristics of the shrimp meat while removing the fishy smell. Through the synergistic effect of yeast metabolism and β-cyclodextrin inclusion, the MxT treatment avoided both the problem of excessive hardness in the PT group and the reduction of cohesion and chewiness in the MT group. The shrimp meat in the MxT group was closer to that in the UT group in terms of hardness, elasticity and taste, showing better texture balance and retention, as shown in Table 2.

[0029] Implementation Example 4: Comparison of sensory quality of shrimp meat with different deodorization methods 1. Analysis methods and process (1) The taste index of shrimp meat treated with different deodorization methods was analyzed using an electronic tongue. Accurately weigh 5 g of shrimp meat sample, put it into a bag and seal it, and heat it in a 40°C constant temperature water bath until the center temperature of the sample reaches 40°C. After the sample reaches the required temperature, add distilled water preheated to 40°C in a ratio of 1:5, and homogenize the mixture thoroughly. After homogenization, the mixture is centrifuged at 3000 rpm for 10 min and allowed to stand to ensure complete stratification. The supernatant is then collected and the taste index is measured using an electronic tongue. Four parallel measurements are performed on each sample, and the last three readings are used for analysis to minimize errors and ensure consistency.

[0030] (2) Gas phase ion mobility spectrometry was used to determine the flavor substances in shrimp samples treated with different deodorization methods. 1 g of sample was weighed and placed in a 20 mL headspace bottle. After incubation at 45 °C for 20 min, the sample was injected. The analytical conditions are shown in Appendix 3 and Appendix 4.

[0031] 2. Results Analysis As can be seen from the figure, the PT, MT and MxT treatments all reduced the saltiness of the shrimp meat, with PT having the lowest saltiness. This may be due to the inclusion complex of β-cyclodextrin, which can encapsulate and capture salty substances and related compounds, thereby weakening people's perception of saltiness. In the MT and MxT treatments, the organic acids produced by yeast fermentation caused the pH value to decrease, and this acidic environment further weakened the perception of saltiness. There was no significant difference between the PT and UT groups in the bitterness and astringency of shrimp meat, while the MT and MxT treatments significantly reduced these tastes. This is because during the fermentation process, proteases and other enzymes secreted by yeast can decompose bitter amino acids (such as valine, leucine, and isoleucine) in shrimp meat, reducing the accumulation of bitter compounds. In addition, the MT and MxT treatments significantly enhanced the sour taste, which was mainly attributed to the organic acids such as succinic acid and citric acid generated during the fermentation process. These sour compounds not only give shrimp meat a fresh taste, but also work together with umami amino acids such as glutamic acid and aspartic acid to enhance the umami taste of shrimp meat and improve the overall freshness and complexity of the taste. The MxT group was significantly better than the other three groups in terms of taste richness and umami performance. This is because the MxT treatment not only removed the fishy smell, but also significantly increased the total amount of free amino acids, especially the content of umami amino acids, through yeast fermentation, giving the shrimp meat a rich umami flavor and richness. Due to the limitations of β-cyclodextrin encapsulation in the PT group, although the fishy smell was effectively removed, the lack of metabolites produced by fermentation and the improvement of free amino acids resulted in a relatively simple taste and a significantly lower richness than the other groups.

[0032] As can be seen from the figure, the fishy smell of shrimp meat is also closely related to some ketone compounds (such as 3-octanone, 1-octen-3-one, etc.), aldehyde compounds (such as 2,6-dimethyl-5-heptenal, etc.) and sulfur-containing compounds (such as allyl sulfide, etc.). See Table 5. These volatile compounds have a low odor threshold and can significantly affect the sensory quality of shrimp meat even at low concentrations. Different deodorization methods have different mechanisms of action on these fishy compounds. In the PT treatment (β-cyclodextrin deodorization), deodorization mainly depends on the inclusion complex of cyclodextrin, which significantly reduces the aldehyde compounds with fishy smell in shrimp meat. However, the removal effect of PT on ketones and sulfur-containing compounds is relatively limited. In the MT treatment (yeast deodorization), yeast showed a stronger removal ability for sulfur-containing compounds in shrimp meat through metabolism, thereby significantly reducing the fishy smell. In contrast, the MxT treatment (combined removal of fishy smell by yeast and cyclodextrin) is more comprehensive in mechanism. It not only targets aldehyde and ketone compounds with fishy smell, but also has a significant removal effect on sulfur- and nitrogen-containing fishy compounds, thus achieving multi-dimensional control of fishy volatiles. In addition, the MxT treatment also promotes the production of fruity and floral volatile compounds (such as some esters and higher alcohols), which give shrimp meat richer sensory characteristics. The enhancement of fruity and floral aromas not only masks the fishy smell, but also enhances the overall flavor level of shrimp meat, adding freshness and complexity. This improvement in flavor significantly increases the attractiveness of shrimp meat to consumers, making it more in line with the sensory standards of high-quality seafood, see Figures 3 to 5 .

[0033] Table 1 Free amino acid content of shrimp meat in different deodorization methods Table 2 Texture characteristics of shrimp meat after different deodorization methods Table 3 Analysis conditions of volatile flavor compounds Table 4 Gas chromatography conditions for volatile flavor substances time E1 E2 R 00:00,000 150mL / min 2mL / min Retention time 02:00,000 150mL / min 2mL / min - 08:00,000 150mL / min 10mL / min - 18:00,000 150mL / min 100mL / min - 23:00,000 150mL / min 150mL / min Stop time Table 5 Relative contents of key flavor substances in shrimp meat after different deodorization methods Key flavor substances describe UT PT MT MxD 1-Penten-3-ol Fresh, slightly fruity <![CDATA[8.14±0.02% c ]]> <![CDATA[1.87±0.05% d ]]> <![CDATA[10.25%±0.03% b ]]> <![CDATA[9.25%±0.03% a ]]> Phenylethyl alcohol Slightly sweet aroma and fresh feeling <![CDATA[1.16±0.01% b ]]> <![CDATA[0.89±0.02% c ]]> <![CDATA[1.63±0.02% a ]]> <![CDATA[1.67±0.05% a ]]> Isoamyl acetate Fruity <![CDATA[1.04±0.02% c ]]> <![CDATA[0.52±0.02% d ]]> <![CDATA[1.54±0.02% b ]]> <![CDATA[1.62±0.03% a ]]> 3-Octanone Fishy, ​​fatty smell <![CDATA[2.11±0.02% b ]]> <![CDATA[3.64±0.03% a ]]> <![CDATA[1.29±0.02% c ]]> <![CDATA[1.15±0.03% d ]]> 1-Octene-3-one Fishy, ​​metallic smell <![CDATA[17.84±0.05% a ]]> <![CDATA[15.85±0.02% b ]]> <![CDATA[9.25±0.02% c ]]> <![CDATA[7.78±0.02% d ]]> trans-2-octenal Fat oxidation smell <![CDATA[5.39±0.02% a ]]> <![CDATA[0.35±0.02% c ]]> <![CDATA[4.99±0.02% b ]]> <![CDATA[0.33±0.01% c ]]> 2,6-Dimethyl-5-heptenal Fat odor <![CDATA[1.14±0.02% a ]]> <![CDATA[0.62±0.03% c ]]> <![CDATA[0.95±0.01% b ]]> <![CDATA[0.65±0.02% c ]]> dimethyl disulfide Fishy smell <![CDATA[1.89±0.02% a ]]> <![CDATA[1.62±0.03% b ]]> <![CDATA[0.98±0.03% c ]]> <![CDATA[0.62±0.02% d ]]> 2,5-Dimethylthiophene Fishy, ​​slightly spicy <![CDATA[1.36±0.02% a ]]> <![CDATA[1.13±0.01% b ]]> <![CDATA[1.14±0.02% b ]]> <![CDATA[0.41±0.03% c ]]> Diallyl sulfide Fishy smell <![CDATA[0.82±0.02% a ]]> <![CDATA[0.62±0.03% b ]]> <![CDATA[0.55±0.03% c ]]> <![CDATA[0.25±0.03% d ]]> The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for removing the fishy smell from shrimp meat based on the synergistic treatment of yeast and β-cyclodextrin, characterized in that: The steps include: (1) The white shrimp is shelled and headed, minced to obtain minced shrimp, the minced shrimp is added at a mass ratio of 8-10% β-cyclodextrin, and the minced shrimp is thoroughly mixed; (2) The viable number of pineapple endophyte Hansenia sporogenes screened in the laboratory was 10 6 –10 8 CFU / g, and mix it thoroughly with shrimp minced meat, let it stand at 28-32℃ for 80-85min to obtain the shrimp meat after deodorization.

2. A method for removing the fishy smell from shrimp meat based on the synergistic treatment of yeast and β-cyclodextrin, characterized in that: The pineapple endophyte Hansenula cacti in step (2) is deposited in the General Microbiology Center of the China Culture Collection Administration, the deposit location is the Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the deposit registration number is CGMCC NO.25353, and the deposit date is July 20, 2022.

3. The shrimp meat obtained by the method for removing the fishy smell of shrimp meat according to claim 1 is characterized in that: The fishy smell in shrimp meat is significantly reduced. It also contains rich free amino acids and has an attractive aromatic smell.

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