EFFECT OF COOKING CONDITIONS ON THE FLAVOR COMPOUNDS AND COMPOSITION OF SHRIMP (PARAPENAEUS-LONGIROSTRIS) BROTH

To achieve a shrimp broth with the best flavour, the whole shrimp must be cooked at 85 degrees C for 30 min in a 0.5% NaCl solution in propo rtions 1:2 (w:v). Quantitatively, the main components of the broth wer e nitrogen substances, the most abundant of these being peptides of mo lecular weight less than 600 Da. Levels of ATP metabolites were also d etermined [the more abundant compounds were inosine, guanosine 5'-mono phosphate (GMP) and inosine 5'-monophosphate (IMP)], as were free suga rs (glucose, fructose and ribose) and fat content. The free amino acid composition was also determined. A significant correlation (P <0.0001 ) between cooking temperature and different nitrogen fractions was obs erved.