Abstract
The changes of quality, protein composition and volatile flavor compounds of grass carp were studied at 60, 70, 80, 90 and 100 ℃, shape, texture, nutritional value and flavor were set as the evaluation indexes. The results showed that the weight loss rate of fish increased with the treatment temperature, and the L* value of fish increased, but the a* value decreased. The hardness, cohesion, amino acid content, E/N ratio showed an upward trend. 87 types of volatile compounds were detected by SPME-GC-MS, including 24 kinds of alkanes, 19 kinds of aldehydes, 14 kinds of acids, 12 kinds of esters, 9 kinds of alcohols, 4 kinds of ketones and 5 other compounds,. Among them, alcohol and aldehydes substances in all samples relative content of were the highest.
Publication Date
9-28-2017
First Page
53
Last Page
58,68
DOI
10.13652/j.issn.1003-5788.2017.09.011
Recommended Citation
Hui, CHEN; Yan, LIU; Zhipeng, LI; and Lihui, HUANG
(2017)
"The influence of thermal treatment on grass carp quality and volatile flavor compounds,"
Food and Machinery: Vol. 33:
Iss.
9, Article 11.
DOI: 10.13652/j.issn.1003-5788.2017.09.011
Available at:
https://www.ifoodmm.cn/journal/vol33/iss9/11
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