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
  • [21] WANG Y R, WANG S L, CHEN F, Et al., Analysis of the effect of roasting time on the moisture distribution and key volatile flavor compounds of beef tallow based on LF-NMR and HS-SMPE-GCMS, Food Science
  • [22] GEORGE A, BURDOCK P H D., Fenaroli’s handbook of flavor ingredients, (2010)
  • [23] LIU X L, LIU X R, WANG Y T, Et al., Effects of heat treatment and endogenous enzymes on flavor formation during the processing of dried sea bass[J], Food Science, 43, 8, pp. 220-226, (2022)
  • [24] MIN D B, LEE H O., Chemistry of lipid oxidation：30 years’ of progress[C], Flavor chemistry, pp. 175-187, (1999)
  • [25] XUE Y X, ZHANG Z Q, ZHANG H C, Et al., Effect of different processing stages on flavor components of Shanghai smoked fish made from grass carp[J], Food Science, 40, 16, pp. 160-168, (2019)
  • [26] ZHOU X X, QI Y N, LV F, Et al., Effect of smoking materials on the volatile odor compounds of smoked skipjack tuna[J], Food and Fermentation Industries, 13, 10, (2017)
  • [27] XU M M, QIU Y, WANG X H, Et al., Analysis of characteristic flavor of roast beef with different reheat treatments[J/OL], Food and Fermentation Industries
  • [28] WU T L, ZHAN P, WANG P., Inhibitory effect of Perilla frutescens leaves on fishy smell based on GC-O-MS and chemometrics[J], Food Research and Development, 43, 18, (2022)
  • [29] YANG Z, LIANG R J, HE C L, Et al., Effect of heat treatment on the volatile components of golden pompano[J], Food Science Technology, 45, 9, pp. 122-127, (2020)
  • [30] KASAHARA K, OSAWA C., Volatile components of roasted semi-dried Horse Mackerel[J], Bulletin Japan Society Science Fisheries, 66, 1, (2000)
1234