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Article Abstract
Shrimp sauce is a widely used aquatic seasoning, yet remains insufficient standardization in quality and flavor profiles. This study analyzed seven traditional shrimp sauces and one Antarctic krill-derived fermentation sauce (AK), focusing on basic quality parameters and key flavor compounds. The traditional shrimp sauces contained total protein (TP) ranging from 5.81 % to 12.94 %, with amino acids nitrogen (AAN) (0.62-1.31 g/100 mL), total volatile basic nitrogen (TVB-N) (146.64-318.17 mg N/100 mL), and thiobarbituric acid (TBARS) (0.75-2.36 mg/kg). The AK showed higher nutritional quality (TP:13.57 %; AAN:1.21 g/100 mL) and lower spoilage indicators (TBARS:0.946 mg/kg; TVB-N:97.65 mg N/100 mL). Key flavor compounds identified included Glu, Val, Ala, Lys, acetic acid, succinic acid, tartaric acid, lactic acid, nonanal, decanal, propanal, and benzeneacetaldehyde. Additionally, characteristic compounds specific to AK included Arg, GMP and 5-methyl-3-heptanone. These findings provided a foundation for standardizing the quality of shrimp sauce and serve as a reference for flavor enhancement.
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