Analysis of Moisture Distribution and Key Volatile Flavor Compounds in Prepared Grilled Fish

被引：0
|
作者：
Zhang Y. [1 ]
Wang S. [2 ]
Fu X. [1 ]
Feng T. [1 ]
Li X. [1 ]
Nie Q. [1 ]
机构：
[1] College of Agriculture Forestry Science and Technology, Chongqing Three Gorges Vocational College, Chongqing
[2] Chongqing Wanzhou Food and Drug Inspection Institute, Chongqing
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 02期
关键词：
carbon roasting; electric roasting; moisture migration; prepared grilled fish; ready-to-heat; volatile flavor compounds;
D O I：
10.13386/j.issn1002-0306.2023040003
中图分类号：
学科分类号：
摘要：
With the ready-to-heat prepared grilled fish as study subject, the moisture distribution and volatile flavor compounds of grilled fish under different electric grilling conditions were investigated by LF-NMR and HS-SPME-GC-MS detection technology. The results showed that the lowest processing loss and the highest water holding capacity were found in the grilled fish baked at 250 °C for 20 min. The main form of water in grilled fish was non-flowable water, with the lowest relaxation times T22 and T23 for grilled fish at 200 °C, followed by grilled fish at 250 °C. The T2 inversion spectrum shifted to the left overall, indicating that the degree of freedom of water molecules decreased. Grilled fish at 250 °C for 20 min had the highest percentage of peak area of non-flowable water (A22) that up to 94.03%, and had the lowest percentage of peak area of free water (A23) as low as 1.93%, indicating that muscle tissue hold water better. A total of 70 volatile compounds were identified in five groups of grilled fish, including aldehydes, ketones, alcohols and hydrocarbons. The key volatile flav- or compounds were screened by their relative odor activity values as 12, 9, 11, 8 and 8, respectively. The flavor compounds that contributed significantly to the five groups of samples were hexanal, 1-octen-3-ol and nonanal, with guaiacol and 4-methylphenol being the key flavor compounds specific to charcoal grilled fish. The key volatile flavor compounds of grilled fish baked under different conditions differed significantly by principal component analysis. Correlation analysis showed that A22 was significant positively correlated with isovaleraldehyde, heptanal and 2,3-octanedione (P<0.05) and significant negatively correlated with nonanal and guaiacol (P<0.05). The results of this study would provide a reference for the development of prepared grilled fish. © 2024 Journal of Forestry Engineering. All rights reserved.
引用
收藏
页码：75 / 83
页数：8
相关论文
共 34 条
  • [1] HUANG H, CHEN S J, ZHAO Y Q, Et al., Research advances on processing and quality safety control technology of aquatic pre-made products[J], South China Fisheries Science, 18, 6, pp. 152-160, (2022)
  • [2] WANG J B, LI P Y, XIE J, Et al., Effects of different temperatures on moisture migration, texture and color of Takifugu obscures during storage and the prediction of shelf- life[J], Food and Fermentation Industries, 46, 6, pp. 73-81, (2020)
  • [3] ZHAO H L, FENG Y, XU Y X, Et al., Changes in quality and flavor characteristics of sea bass muscle during steaming[J], Food Science, 42, 20, pp. 145-151, (2021)
  • [4] LIANG R, LIN S Y, DIAO H Y, Et al., Moisture migration and quality changes of Penaeus vannamei during baking[J], Journal of Chinese Institute of Food Science and Technology, 22, 11, pp. 205-213, (2022)
  • [5] GUO Z W, TENG F, HUANG Z X, Et al., Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs[J], Food Hydrocolloids, 33, 4, pp. 7-12, (2020)
  • [6] NIEVA E, BARBARA GOICOECHEA, Et al., Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass （Dicentrarchus labrax）[J], Food Research Internationa, 103, 6, (2018)
  • [7] CLAUSEN I, OVESEN L., Changes in fat content of pork and beef after pan-frying under different conditions[J], Journal of Food Composition and Analysis, 18, 2-3, (2005)
  • [8] PRATAMA R I, ROSTINI I, LVIAWATY E., Volatile components of raw Patin catfish （Pangasius hypophthalmus） and Nile tilapia （Oreochromis niloticus）[J], Earth and Environmental Science, 176, pp. 1-8, (2018)
  • [9] LI R, SUN Z L, LI L H, Et al., Effects of different thermal processing methods on edible quality of tilapia fillets[J], Food and Fermentation Industries, 46, 14, pp. 127-135, (2020)
  • [10] CAI L Y, MA S, CAO A L, Et al., Effect of roasting temperatures on aroma compounds of sardine fillets[J], Journal of Chinese Institute of Food Science Technology, 17, 6, (2017)
1234