Volume 18 Issue 1
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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: 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
shu

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

  • 2.

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

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  • Received Date: March 26, 2021
  • Revised Date: July 02, 2021
  • Accepted Date: August 03, 2021
  • Available Online: August 12, 2021
    Graphical 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.
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    • References (35)
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