Modified Atmosphere Packaging (MAP): Flavor Regulation of Fried Shrimp During Ice‐Temperature Storage

In recent years, fried shrimp have become popular due to their excellent nutritional components. The quality and flavor of fried shrimp are difficult to maintain during storage. In this paper, in order to explore the effects of three different modified atmosphere packaging (MAP) conditions (CK: Air; M1: 50% CO ₂ + 40% N ₂ + 10% O ₂ ; M2: 40% CO ₂ + 40% N ₂ + 20% O ₂ ) on the quality changes of fried shrimp during ice‐temperature storage, multiple dimensions‐sensory, taste, and odor were analyzed. The results indicated that flavor deterioration was primarily associated with declines in key taste‐active amino acids, particularly alanine (Ala) and glycine (Gly). Off‐odor development during late storage was associated with increased volatile compounds, including (E)‐2‐octenal and (Z)‐3‐hexen‐1‐ol. Among MAP conditions, M1 (50% CO ₂ + 40% N ₂ + 10% O ₂ ) best preserved overall quality and flavor. At 42 days of storage, the contents of Ala and Gly in the M1 treatment group were 11.12 and 1.85 mg g ⁻¹ , respectively, which were 23.08% and 55.07% higher than those in the air group. The TVC and TVB‐N contents of the M1 group were 5.36 log CFU g ⁻¹ and 15.57 mg 100 g ⁻¹ at 42 days, respectively. Moreover, during later storage stages, the M1 treatment group exhibited significantly lower Hx content ( p < 0.05) and reduced concentrations of alcohol, ketone, and aldehyde compounds associated with off‐odor development, compared to the CK group. This study provided an effective approach for improving the quality of fried shrimp during ice‐temperature storage.