食品科学2016，Vol.37Issue(20)：31-36,6.DOI:10.7506/spkx1002-6630-201620006
不同冷藏期鲳鱼及草鱼气味变化分析
Changes in Volatile Compounds of Pomfret and Grass Carp during Different Storage Periods
摘要
Abstract
Pomfret and grass carp were chosen as representatives of sea and freshwater fish, respectively to investigate odor changes by electronic nose (E-nose) and changes in volatile flavor components during chilled storage by gas chromatography-mass spectrometry (GC-MS). The results showed that e-nose could distinguish the odor of different species of fish at different storage periods, and the odor changes of grass carp were much more obvious. A total of 22 and 19 volatiles were identified in pomfret and grass carp, respectively, during refrigeration, mainly consisting of aldehydes, alcohols, esters, and putrefactive compounds etc. The major volatiles of fresh pomfret were 1-penten-3-ol, 1-octen-3-ol, hexanal, heptanal and 2-octenal, while the major volatile of grass carp was caproic acid methyl ester. There were different changes in odorous components of pomfret and grass carp during refrigeration. The putrefactive compounds of pomfret were mainly trimethylamine and 3-methyl-butanol, and the contents of most aldehydes and alcohols showed a decreasing tendency. The fat oxidation products decanal, 1-octen-3-ol, hexanal and nonanal were found to be the main volatiles of grass carp stored for two and four days. Moreover, fewer putrefactive compounds were detected during the late storage period. The above results noted that growing environment, lipid oxidation and microbial spoilage may influence the odor of sea fish and freshwater fish during cold storage.关键词
鲳鱼/草鱼/电子鼻/气相色谱-质谱/挥发性风味Key words
pomfret/grass carp/electronic nose/gas chromatography-mass spectrometry (GC-MS)/volatile compounds分类
轻工纺织引用本文复制引用
张晶晶,梁萍,施文正,顾赛麒,王锡昌..不同冷藏期鲳鱼及草鱼气味变化分析[J].食品科学,2016,37(20):31-36,6.基金项目
国家自然科学基金面上项目（31471685）；上海市高校知识服务平台项目 （）
