Development and optimization of composite deodorization method for shrimp meat using β-cyclodextrin and non-Saccharomyces yeast

In this study, a composite deodorization method combining β-cyclodextrin (β-CD) and Hanseniaspora opuntiae was developed to eliminate the fishy odor in shrimp meat. The deodorization process was optimized using one-way and response surface methodologies, with optimal conditions of 8.3% β-CD, 7.27% Hanseniaspora opuntiae , 82.75 min of deodorization time, and a temperature of 29.42 °C. Under these conditions, trimethylamine, the primary contributor to the fishy odor, was reduced to 11.22 mg/kg. Comparative analysis of physical deodorization (PT), microbial deodorization (MT), and combined deodorization (MxT) showed that MxT was the most effective. The MxT method reduced the relative signals of several fishy odor-related volatiles, including aldehydes, ketones, and sulfur-containing compounds, while enhancing fruity and floral aroma-related volatiles. Furthermore, sensory analysis revealed improvements in umami, richness, and freshness, along with reductions in bitterness and astringency. Electronic tongue, partial least squares discriminant analysis, and correlation analysis confirmed significant relationships between free amino acids, volatile compounds, and sensory attributes, further validating the effectiveness of MxT. Overall, the β-CD– Hanseniaspora opuntiae method not only reduced fishy odors but also improved the overall quality and sensory characteristics of shrimp meat, offering potential for high-quality shrimp product development and seafood processing. Graphical The alternative text for this image may have been generated using AI.