SPME-GC-MS Analysis of Volatile Components in Cured Golden Thread (Nemipterus virgatus) Meat

doi:10.7506/spkx1002-6630-200918062

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 278-281.doi: 10.7506/spkx1002-6630-200918062

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SPME-GC-MS Analysis of Volatile Components in Cured Golden Thread (Nemipterus virgatus) Meat

WU Hai-yan1，XIE Wan-cui1，YANG Xi-hong1,*，YANG Lei2，LI Si-dong2，ZHANG Chao-hua1

1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China；
2. College of Science, Guangdong Ocean University, Zhanjiang 524088, China

Received:2009-06-10 Online:2009-09-15 Published:2010-12-29
Contact: YANG Xi-hong1,*， E-mail:yangxihong63@163.com

Abstract

Abstract:

Solid phase micro-extraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile compounds in fresh and cured golden thread meat by NIST MS spectral library searching and alignment of spectral data. A total of 58 and 68 kinds of volatile compounds were identified in fresh and cured golden thread meat respectively, which consisted of carbonyl compounds and alcohols, accounting for 58.11% and 72.60% before and after curing, respectively. 3-Methyl-1-butanol, 1-penten-3-ol, 1-octen-3-ol, 2-butanone and 3-methyl-butanoic acid made main contribution to characteristic aroma of golden thread meat, while methyl ketone, short chain unsaturated aldehyde and sulfur compounds were the main compositions affecting the flavor of cured fish meat. Cured golden thread meat had faint scent, and its quality was better than that of fresh meat.

Key words: golden thread (Nemipterus virgatus), curing, solid phase micro-extraction (SPME), gas chromatographymass spectrometry (GC-MS)

CLC Number:

TS207.3

WU Hai-yan1，XIE Wan-cui1，YANG Xi-hong1,*，YANG Lei2，LI Si-dong2，ZHANG Chao-hua1. SPME-GC-MS Analysis of Volatile Components in Cured Golden Thread (Nemipterus virgatus) Meat[J]. FOOD SCIENCE, 2009, 30(18 ): 278-281.

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SPME-GC-MS Analysis of Volatile Components in Cured Golden Thread (Nemipterus virgatus) Meat

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