FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.

• Composition Analysis •     Next Articles

Effect on flavor components of Shanghai smoked fish (Grass carp) in different processing stages

Yong-Xia yongXueShun-sheng CHENZuo-qian zuoZhang2, 2   

  • Received:2018-09-14 Revised:2019-06-24 Online:2019-08-25 Published:2019-08-26
  • Contact: Shun-sheng CHEN E-mail:sschen@shou.edu.cn

Abstract: To investigate the effects of different processing stages on flavor components of Shanghai smoked fish, High performance liquid chromatography (HPLC), amino acid auto-analyzer and gas chromatography-mass spectrometry (GC-MS) were employed to analyze and identify the flavor components of Shanghai smoked fish in five processing stages (fresh grass carp, first pickling, frying, first pickling followed by frying and Shanghai smoked fish (first pickling followed by frying and then second pickling)). The results showed that IMP, as main umami nucleotide, its contents of latter stages were significantly higher than that of the former. Moreover, the contents of free amino acids and taste amino acids had the same trend to the IMP, among them, 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 respectively detected in fresh grass carp, first pickling, frying, first pickling followed by frying and Shanghai smoked fish, which were mainly composed of aldehydes, ketones, alcohols and hydrocarbons. Therefore, fishy smell of grass carp meat was greatly improved by pickling and frying because they were the main reason of its flavor formation.

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

CLC Number: