Effect of different drying methods on volatile components of tilapia fillets analyzed by electronic nose combined with GC-MS

LUO Jing; LI Min; ZHANG Ying; LIU Yan; GUAN Zhiqiang

doi:10.12131/20210098

Volume 18 Issue 1

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Supplements

South China Fisheries Science > 2022 > 18(1): 135-143. > DOI: 10.12131/20210098

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

Citation:

PDF (637 KB)

Effect of different drying methods on volatile components of tilapia fillets analyzed by electronic nose combined with GC-MS

LUO Jing^{11, 2,},
LI Min^1b, ,,
ZHANG Ying^{11, 2},
LIU Yan^1b,
GUAN Zhiqiang^1b

2.
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China

More Information

Received Date: March 26, 2021
Revised Date: July 02, 2021
Accepted Date: August 03, 2021
Available Online: August 12, 2021

Graphical Abstract

Abstract

Abstract

To investigate the effect of different drying methods on the volatile flavor components of tilapia fillets, and to provide references for the processing of tilapia fillets, four dried tilapia fillets were obtained by ultrasound-assisted polydextrose osmotic heat pump drying (UAPOHPD), heat pump drying (HPD), ultrasound-assisted polydextrose osmotic vacuum freezing-heat pump combined drying (UAPOVFHPCD), vacuum freeze drying (VFD), respectively, and their volatile components were analyzed by electronic nose combined with HS-SPME-GC-MS. The volatile flavor components of tilapia fillets were analyzed by principal component analysis (PCA), and the key flavor components of different dried products were determined by the relative odor activity value. The results show that the electronic nose could better distinguish different dried tilapia products. The fresh tilapia fillets, UAPOHPD products, HPD products, UAPOVFHPCD products and VFD products had three, five, five, four and five key flavor components, respectively. The comprehensive score of HPD products was the highest, followed by UAPOHPD products, VFD products and UAPOVHFPCD products.
- Dried tilapia fillets products,
- Drying methods,
- Volatile components,
- Electronic nose,
- HS-SPME-GC-MS

FullText(HTML)

References (35)

References

[1]	WANG Q, LIU B, CAO J, et al. The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets[J]. J Food Process Eng, 2019, 42(1): e12956.
[2]	DUAN Z H, JIANG L N, WANG J L, et al. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating[J]. Food Bioprod Process, 2011, 89(4): 472-476. doi: 10.1016/j.fbp.2010.11.005
[3]	KITUU G M, SHITANDA D, KANALI C, et al. Thin layer drying model for simulating the drying of tilapia fish (Oreochromis niloticus) in a solar tunnel dryer[J]. J Food Eng, 2010, 98(3): 325-331. doi: 10.1016/j.jfoodeng.2010.01.009
[4]	LI M, WU Y Y, GUAN Z Q. Effect of physical osmosis methods on quality of tilapia fillets processed by heat pump drying[J]. Pol J Food Nutr Sci, 2017, 67(2): 145-150. doi: 10.1515/pjfns-2016-0016
[5]	方嘉沁, 韩舜羽, 王凤娇, 等. 莲子的营养成分及其在食品工业中的加工研究进展[J]. 农产品加工, 2019(6): 72-75.
[6]	LUO J, LI M, ZHANG Y, et al. The low-field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions[J]. Food Sci Nutr, 2021, 9(5): 2644-2657.
[7]	BENET I, GUÀRDIA M D, IBAÑEZ C, et al. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles[J]. LWT-Food Sci Technol, 2015, 60(1): 393-399. doi: 10.1016/j.lwt.2014.08.016
[8]	HANSEN T, PETERSEN M A, BYRNE D V. Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials[J]. Meat Sci, 2005, 69(4): 621-634. doi: 10.1016/j.meatsci.2003.11.024
[9]	蔡秋杏, 赵永强, 辛少平. 基于电子鼻与HS-SPME-GC-MS技术分析不同处理方式腌干带鱼挥发性风味成分[J]. 水产学报, 2016, 40(12): 1931-1940.
[10]	FRATINI G, LOIS S, PAZOS M, et al. Volatile profile of Atlantic shellfish species by HS-SPME GC/MS[J]. Food Res Int, 2012, 48(2): 856-865. doi: 10.1016/j.foodres.2012.06.033
[11]	LEMA N L D, BELLINCONTRO A, MENCARELLI F, et al. Use of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapes[J]. Food Chem, 2012, 130(2): 447-452. doi: 10.1016/j.foodchem.2011.07.058
[12]	TIKK K, HAUGEN J E, ANDERSEN H J, et al. Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products[J]. Meat Sci, 2008, 80(4): 1254-1263. doi: 10.1016/j.meatsci.2008.05.040
[13]	马琦, 伯继芳, 冯莉, 等. GC-MS结合电子鼻分析干燥方式对杏鲍菇挥发性风味成分的影响[J]. 食品科学, 2019, 40(14): 276-282. doi: 10.7506/spkx1002-6630-20180904-046
[14]	EDIRISINGHE R K, GRAFFHAM A J, TAYLOR S J. Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC-MS and their relationship to fish quality parameters[J]. Int J Food Sci Tech, 2007, 42(10): 1139-1147. doi: 10.1111/j.1365-2621.2006.01224.x
[15]	荣建华, 熊诗, 张亮子, 等. 基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J]. 食品科学, 2015, 36(10): 124-128. doi: 10.7506/spkx1002-6630-201510025
[16]	WELKE J E, ZANUS M, LAZZAROTTO M, et al. Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine[J]. Food Res Int, 2014, 59: 85-99. doi: 10.1016/j.foodres.2014.02.002
[17]	TCHABO W, MA Y, KWAW E, et al. Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques[J]. Food Chem, 2017, 232: 89-97. doi: 10.1016/j.foodchem.2017.03.160
[18]	张哲奇, 臧明伍, 张凯华, 等. 熟制高压灭菌和复热对粉蒸肉挥发性风味物质的影响[J]. 食品科学, 2019, 40(10): 187-192.
[19]	罗静, 李敏, 关志强. 干燥工艺对罗非鱼片品质的影响[J]. 南方农业学报, 2020, 51(7): 1764-1775. doi: 10.3969/j.issn.2095-1191.2020.07.032
[20]	李官丽, 聂辉, 苏可珍,等. 基于感官评价和电子鼻分析不同蒸煮时间荸荠挥发性风味物质[J]. 食品工业科技, 2020, 41(15): 1-7, 14.
[21]	顾赛麒, 王锡昌, 陶宁萍, 等. 基于固相微萃取-气-质联用法和电子鼻法检测锯缘青蟹挥发性风味物[J]. 食品工业科技, 2012, 33(14): 140-145, 156.
[22]	丁丹, 王松磊, 罗瑞明, 等. 基于SPME-GC-MS分析不同烤制时间新疆烤羊腿表层及内层挥发性化合物[J]. 食品科学, 2021, 42(2): 227-234.
[23]	王丹, 丹彤, 孙天松, 等. SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质[J]. 食品科学, 2017, 38(8): 145-152.
[24]	MELUCCI D, BENDINI A, TESINI F, et al. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J]. Food Chem, 2016, 204: 263-273. doi: 10.1016/j.foodchem.2016.02.131
[25]	ENGELSEN S, JENSEN M, PEDERSEN H, et al. NMR-baking and multivariate prediction of instrumental texture parameters in bread[J]. J Cereal Sci, 2001, 33(1): 59-69. doi: 10.1006/jcrs.2000.0343
[26]	里奥·范海默特. 化合物嗅觉阈值汇编[M]. 北京: 中国科学技术出版社, 2018: 5.
[27]	REFSGAARD H H, HAAHR A M, JENSEN B. Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry[J]. J Agric Food Chem, 1999, 47(3): 1114-1118. doi: 10.1021/jf9807770
[28]	IGLESIAS J, MEDINA I. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle[J]. J Chromatogr A, 2008, 1192(1): 9-16. doi: 10.1016/j.chroma.2008.03.028
[29]	翁丽萍, 王宏海, 卢春霞, 等. SPME-GC-MS法鉴定养殖大黄鱼主要挥发性风味物质的条件优化[J]. 中国食品学报, 2012, 12(9): 209-215.
[30]	刁玉段, 张晶晶, 史珊珊, 等. 致死方式对草鱼肉挥发性成分和脂肪氧合酶活性的影响[J]. 食品科学, 2016, 37(18): 64-70. doi: 10.7506/spkx1002-6630-201618011
[31]	KANOKRUANGRONG S, BIRCH J, BEKHIT E. Processing effects on meat flavor-ScienceDirect[J]. Enc Food Chem, 2019: 302-308.
[32]	GRABEZ V, BJELANOVIC M, ROHLOFF J, et al. The relationship between volatile compounds, metabolites and sensory attributes: a case study using lamb and sheep meat[J]. Small Rumin Res, 2019, 181: 12-20. doi: 10.1016/j.smallrumres.2019.09.022
[33]	杨文鸽, 邓思瑶, 吕梁玉, 等. 电子束辐照前处理对梅鱼鱼糜凝胶挥发性成分的影响[J]. 农业机械学报, 2017, 48(9): 344-351.
[34]	JOSEPHSON D B, LINDSAY R C, STUIBER D A. Enzymic hydroperoxide initiated effects in fresh fish[J]. J Food Sci, 1987, 52(3): 596-600. doi: 10.1111/j.1365-2621.1987.tb06683.x
[35]	刘志皋. 食品营养学[M]. 北京: 中国轻工业出版社, 2000: 1-30.