Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products

This study explored the use of sous-vide technology to maintain the superior taste of salt pan shrimp, a uniquely cultivated Pacific white shrimp. Compared to the traditional boiling method, sous-vide cooking offered a gentler processing approach for salt pan shrimp, causing denser muscle fiber arrangement, improving water retention, thus possessing more suitable texture properties for eating. The content of umami taste nucleotides of sous-vide cooked salt pan shrimp was 39.56 % higher than in traditionally cooked salt pan shrimp, and it exhibited the higher content of umami amino acids, underscored its unique advantage of abundant umami substances. Taste activity value (TAV) of taste compounds indicated that after sous-vide cooking, the levels of inosine monophosphate (IMP) and glutamate (Glu) in the salt pan shrimp were notably elevated compared to common seawater shrimps. This indicates significant taste advantages for sous-vide processed salt pan shrimp, providing a theoretical foundation for developing high-quality shrimp products.