Volume 14 Issue 4
Jul.  2018
Turn off MathJax
Article Contents
Abstract
References
Related Articles
LIN Wanling, DING Mo, LI Laihao, WANG Jinxu, ZHAI Honglei, YANG Xianqing, WU Yanyan, HAO Shuxian, HUANG Hui. Volatile components change in prepared crisp grass carp (Ctenopharyngodon idellus) during chilling storage[J]. South China Fisheries Science, 2018, 14(4): 112-121. DOI: 10.3969/j.issn.2095-0780.2018.04.014
Citation: LIN Wanling, DING Mo, LI Laihao, WANG Jinxu, ZHAI Honglei, YANG Xianqing, WU Yanyan, HAO Shuxian, HUANG Hui. Volatile components change in prepared crisp grass carp (Ctenopharyngodon idellus) during chilling storage[J]. South China Fisheries Science, 2018, 14(4): 112-121. DOI: 10.3969/j.issn.2095-0780.2018.04.014
shu

Volatile components change in prepared crisp grass carp (Ctenopharyngodon idellus) during chilling storage

  • 1.

    National Research and Development Center for Aquatic Product Processing; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510330, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

  • 3.

    Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, Guangzhou 510300, China

More Information
  • Received Date: February 10, 2018
  • Revised Date: March 03, 2018
  • Available Online: December 04, 2018
    Graphical Abstract
    • Abstract
  • In order to improve the quality of crisp grass carp (Ctenopharyngodon idellus) (CGC) fillets during chilling storage, the fillets were treated by the water extraction of perilla (Perilla frutescens). We analyzed the change in the volatile components of CGC fillets during chilling storage by solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). A total of 70 volatile components were identified. The results show that the relative contents of aldehydes and alcohols were higher than those of other volatile components. The aldehydes which play a major role in the flavor of CGC fillets increased at the beginning and then decreased during chilling storage. The relative content of aldehyde and (E,E) 2,4-decadienal reached the maximum value on the 8th day, which were 15.84% and 6.07%, respectively, and then decreased continuously. The relative content of 1-octene-3-alcohol increased by 10.01% on the 16th day, resulting in fishy odors aggravation. Moreover, the relative content of linalool decreased during chilling storage, and the overall effect on the flavor of fish also reduced gradually. Additionally, the relative content of ester decreased by 85.19% on the 16th day and the influence on the flavor of fillets decreased gradually. After the 8-day chilling storage, the relative content of 2,3-octanedione was 8.77%, increasing by 4.56%. At the same time, the relative content of β-ionone decreased significantly with extension of chilling storage, and decreased by 95.87% on the 16th day. However, β-ionone, which had special aroma and low threshold, contributed to the flavor of CGC fillets. Besides, the other kinds of volatile components were considered to have small effect on the flavor due to their high odor thresholds or low contents.
    • FullText(HTML)
    • References (32)
  • [1]
    林婉玲, 杨贤庆, 李来好, 等. 脆肉鲩质构与感官评价的相关性研究[J]. 现代食品科技, 2013, 29(1): 1-7.
    [2]
    LU F, ZHANG J Y, LIU S L, et al. Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage[J]. Food Chem, 2011, 127(1): 159-168.
    [3]
    QIU X, CHEN S, LIU G, et al. Characterization of farmed ovate pompano (Trachinotus ovatus Linnaeus) freshness during ice storage by monitoring the changes of volatile profile[J]. Food Sci Technol Int Tokyo, 2014, 20(1): 79-84.
    [4]
    肖雷, 姚菁华, 朱红菊, 等. 茶多酚防腐机理及其在肉制品加工中的应用[J]. 食品研究与开发, 2009, 30(6): 160-162.
    [5]
    郝婕, 董金皋. 天然抗氧化剂的提取分离及功能研究[J]. 河北林果研究, 2005, 20(4): 67-70.
    [6]
    常通, 田超, 王虹. 对两种紫苏叶提取物抗氧化能力的研究分析[J]. 山东化工, 2016, 45(21): 7-9.
    [7]
    丁莫, 林婉玲, 李来好, 等. 紫苏叶水提物对调理脆肉鲩鱼片冷藏过程中品质的影响[J]. 食品工业科技, 2017, 38(23): 250-255.
    [8]
    丁丽丽, 吴燕燕, 李来好, 等. 咸带鱼加工过程挥发性风味成分的变化[J]. 食品科学, 2011, 32(24): 208-212.
    [9]
    吴燕燕, 刘法佳, 李来好, 等. GC-MS检测咸鱼中N-亚硝胺的条件优化[J]. 南方水产科学, 2012, 8(4): 16-22.
    [10]
    杨少玲, 于刚, 戚勃, 等. 顶空固相微萃取法分析龙须菜干品中的挥发性成分[J]. 南方水产科学, 2016, 12(6): 115-122.
    [11]
    卢江长美, 张超, 马越, 等. 干燥温度对紫苏挥发性物质组成的影响[J]. 食品科学, 2016, 37(10): 134-138.
    [12]
    VARLET V, PROST C, SEROT T. Volatile aldehydes in smoked fish: analysis methods, occurence and mechanisms of formation[J]. Food Chem, 2007, 105(4): 636-656.
    [13]
    PURRIÑOS L, FRANCO D, CARBALLO J, et al. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”[J]. Meat Sci, 2012, 92(4): 627-634.
    [14]
    施文正, 陈青云, 尤其嘉, 等. 不同温度条件下草鱼肉挥发性成分的检测[J]. 食品科学, 2014, 35(4): 66-70.
    [15]
    IGLESIAS J, MEDINA I, BIANCHI F, et al. Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry[J]. Food Chem, 2009, 115(4): 1473-1478.
    [16]
    NIETO G, BANON S, DOLORES GARRIDO M. Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat[J]. Food Chem, 2011, 125(4): 1147-1152.
    [17]
    RABE S, KRINGS U, BERGER R G. Influence of oil-in-water emulsion characteristics on initial dynamic flavour release[J]. J Sci Food Agric, 2003, 83(11): 1124-1133.
    [18]
    CORRAL S, SALVADOR A, FLORES M. Salt reduction in slow fermented sausages affects the generation of aroma active compounds[J]. Meat Sci, 2013, 93(3): 776-785.
    [19]
    卢春霞, 翁丽萍, 王宏海, 等. 3种网箱养殖鱼类的主体风味成分分析[J]. 食品与发酵工业, 2010, 36(10): 163-169.
    [20]
    张青, 王锡昌, 刘源. SDE-GC-Olfactometry联用研究鲢鱼肉的挥发性气味活性物质[J]. 安徽农业科学, 2009, 37(4): 1407-1409, 1425.
    [21]
    BENZO M, GILARDONI G, GANDINI C, et al. Determination of the threshold odor concentration of main odorants in essential oils using gas chromatography-olfactometry incremental dilution technique[J]. J Chromatogr A, 2007, 1150(1/2): 131-135.
    [22]
    CALKINS C R, HODGEN J M. A fresh look at meat flavor[J]. Meat Sci, 2007, 77(1): 63-80.
    [23]
    王腾飞, 王宣军, 黄业伟, 等. 发酵对普洱茶中游离咖啡因含量的影响[J]. 中国生物制品学杂志, 2013, 26(4): 509-511.
    [24]
    陈桂平. 草鱼低温贮藏期间质构及风味物质变化研究[D]. 长沙: 湖南农业大学, 2014: 32.
    [25]
    俞海峰, 何芳, 周浙良. 水产品的风味研究进展[J]. 现代渔业信息, 2009, 24(3): 14-16.
    [26]
    卜俊芝, 戴志远, 李燕, 等. 细点圆趾蟹加工水煮液的营养成分及风味物质分析[J]. 中国食品学报, 2013, 13(9): 207-216.
    [27]
    SARNOSKI P J, O'KEEFE S F, JAHNCKE M L, et al. Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry[J]. Food Chem, 2010, 122(3): 930-935.
    [28]
    KANDLER O. Carbohydrate metabolism in lactic acid bacteria[J]. Antonie Van Leeuwenhoek, 1983, 49(3): 209-224.
    [29]
    PARLAPANI F F, MALLOUCHOS A, HAROUTOUNIAN S A, et al. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions[J]. Int J Food Microbiol, 2014, 189: 153-163.
    [30]
    MOREIRA N, VALENTE L M, CASTRO-CUNHA M, et al. Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle[J]. Food Chem, 2013, 138(4): 2365-2373.
    [31]
    徐永霞, 张朝敏, 赵佳美, 等. 牙鲆冷藏过程中肌肉挥发性风味成分的变化[J]. 食品与发酵工业, 2016, 42(1): 219-224.
    [32]
    张慧芳, 李婷婷, 晋高伟, 等. HS-SPME-GC-MS技术对冷藏鲢鱼片挥发性成分变化的分析[J]. 食品科学, 2014, 35(24): 130-135.
    • Related Articles

  • Related Articles

    [1]CUI Junwei, ZHENG Huina, CAO Wenhong, QIN Xiaoming, GAO Jialong, LIN Haisheng, CHEN Zhongqin. Effect of blanching treatment on oyster meat quality during refrigeration and frozen storage[J]. South China Fisheries Science, 2025, 21(1): 14-27. DOI: 10.12131/20240174
    [2]LUO Jing, LI Min, ZHANG Ying, LIU Yan, GUAN Zhiqiang. Effect of different drying methods on volatile components of tilapia fillets analyzed by electronic nose combined with GC-MS[J]. South China Fisheries Science, 2022, 18(1): 135-143. DOI: 10.12131/20210098
    [3]YE Fan, CHEN Kang, TAO Meijie, LI Simin, CAO Yalun, DAI Zhiyuan. Comparison of quality and volatile components among five brands of cod sausages[J]. South China Fisheries Science, 2019, 15(6): 96-105. DOI: 10.12131/20190120
    [4]KONG Chunli, WANG Huiyi, LUO Yongkang. Quality change in lightly salted and sugar-salted sturgeon fillets stored at 4 ℃[J]. South China Fisheries Science, 2016, 12(2): 95-101. DOI: 10.3969/j.issn.2095-0780.2016.02.014
    [5]WU Hua, YIN Xiaofei, LUO Yongkan, SHEN Huixing. Quality changes of bighead carp (Aristichthys nobilis) fillets treated with salt during storage at 4 ℃[J]. South China Fisheries Science, 2013, 9(4): 69-74. DOI: 10.3969/j.issn.2095-0780.2013.04.012
    [6]ZHANG Yuemei, BAO Yulong, LUO Yongkang, WANG Hang. Changes of biogenic amines and quality indicators of grass carp (Ctenpharyngodon idellus) during chilled storage and effect on biogenic amines during thermal processing[J]. South China Fisheries Science, 2013, 9(4): 56-61. DOI: 10.3969/j.issn.2095-0780.2013.04.010
    [7]LU Han, LUO Yongkang, SHI Ce, FENG Ligeng. Correlation between impedance and freshness indicators of silver carp (Hypophthalmichthys molitrix) during 0 ℃ storage[J]. South China Fisheries Science, 2012, 8(5): 80-85. DOI: 10.3969/j.issn.2095-0780.2012.05.012
    [8]HONG Hui, ZHU Sichao, LUO Yongkang, YU Jian. Quality changes of bighead carp (Aristichthys nobilis) during chilled and partial freezing storage[J]. South China Fisheries Science, 2011, 7(6): 7-12. DOI: 10.3969/j.issn.2095-0780.2011.06.002
    [9]QIN Pei-wen, JI Li-li, FAN Run-zhen, XIAO Bi-hong, TANG Xiao-dan, SONG Wen-dong. Analysis of volatile components and trace elements in flesh of Pinctada martensii with black shell disease[J]. South China Fisheries Science, 2010, 6(2): 35-40. DOI: 10.3969/j.issn.1673-2227.2010.02.006
    [10]GUO Quan-you, YANG Xian-shi. Comparison of different bacteria growth models on chilled Pseudosciaena crocea[J]. South China Fisheries Science, 2005, 1(5): 44-49.

  • Cited by

    Periodical cited type(1)

    1. 王一博，初文华，张怀志，曹宇，崔森琦，武树龙. 基于CFD的拖网网板模型参数对水动力试验的影响研究. 渔业现代化. 2023(05): 101-112 .

    Other cited types(0)

Catalog

    Get Citation
    PDF
    XML
    Article views (3357) PDF downloads (147) Cited by(1)
    Related

    Supported by: Beijing Renhe Information Technology Co., Ltd.  

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return