Study on the variation of volatile components of ready-to-eat Pacific saury （Cololabis saira） during processing

Authors

WU Li-xiang, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou, Fujian 350108, China
ZHANG Wen, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou, Fujian 350108, China
TONG Qiu-xia, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou, Fujian 350108, China
NI Li, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou, Fujian 350108, China

Abstract

Objective: Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to separate and identify the volatile components of Pacific saury. Methods: The odor threshold was used to calculate the relative odor activity value (ROAV) to determine the critical aroma component of the samples under different processing stages. Principal components analysis and variable importance for the projection (VIP) values were used to determine characteristic flavor compounds at different stages. Results: The results showed that 63 volatile components were detected in Pacific saury samples, and aldehydes were the main flavor substances. (E, Z)-2,6-nonadienal, Octanal, Methional, (Z)-4-heptenal, (E, E)-2,6 nonadienal and 1-octene-3 alcohol were considered the essential flavors compounds. Conclusion: The aroma of Pacific saury before salting was characterized with mushroom aroma, while those after salting were fishy and fruity. The flavor components of saury processed by frying were the most abundant, and the aroma was characterized by fat and meaty.

Publication Date

9-28-2021

First Page

29

Last Page

36

DOI

10.13652/j.issn.1003-5788.2021.09.005

Recommended Citation

Li-xiang, WU; Wen, ZHANG; Qiu-xia, TONG; and Li, NI (2021) "Study on the variation of volatile components of ready-to-eat Pacific saury （Cololabis saira） during processing," Food and Machinery: Vol. 37: Iss. 9, Article 5.
DOI: 10.13652/j.issn.1003-5788.2021.09.005
Available at: https://www.ifoodmm.cn/journal/vol37/iss9/5

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