| Abstract: | To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing, Penaeus vannamei boone head was used as the raw material, and compound starter was added for fermen- tation. During the 14 days of fermentation, the changes of free amino acids, volatile flavor compounds and main components were determined by SPME-GC-MS and electronic nose. The oxidation-resistance changes of water extract at different fermentation stages were evaluated. The results showed that the total free amino acids increased from original 2320 to 5640 mg (100 mL)?1. SPME-GC- MS analysis found that aldehydes, pyrazine compounds increased from 10.80％, 1.94％ to 24.35％, 13.63％ respectively during the fermentation process. The HO· scavenging ability of shrimp head paste increased from 52％ to 86％. Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment. |
