FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (16): 160-168.doi: 10.7506/spkx1002-6630-20180914-151

• Composition Analysis • Previous Articles     Next Articles

Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp

XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng   

  1. 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
  • Online:2019-08-25 Published:2019-08-26

Abstract: To investigate the effect of different processing stages on flavor components of Shanghai smoked fish, we employed high performance liquid chromatography (HPLC), an amino acid auto-analyzer and gas chromatography-mass spectrometry (GC-MS) to analyze and identify the flavor components of samples obtained at five processing stages (fresh grass carp, marination, frying, marination followed by frying, and marination followed by frying and then marination again). The results showed that the content of inosine monphosphate (IMP), a main umami nucleotide, kept increasing during processing and the same was true of the contents of free amino acids and taste amino acids, with significant differences being observed among stages. Aspartic acid and glutamic acid had the greatest influence on the flavor of Shanghai smoked fish. In addition, a total of 36, 75, 34, 73 and 78 volatile components were detected in five processing stages mentioned above, respectively, which were mainly composed of aldehydes, ketones, alcohols and hydrocarbons. Therefore, marination and frying mainly contributed to the flavor formation of Shanghai smoked fish.

Key words: grass carp, nucleotides, free amino acids, volatile compounds, fishy odor, processing stages

CLC Number: