Effects of Supplements on Volatile Components of Cooked Grass Carp Surimi as Analyzed by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201112058

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (12): 264-268.doi: 10.7506/spkx1002-6630-201112058

• Analysis & Detection • Previous Articles Next Articles

Effects of Supplements on Volatile Components of Cooked Grass Carp Surimi as Analyzed by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

FU Na1,2，LI Xiao-ding1,2,*，XIONG Shan-bai1,2，WANG Hong-mei1,2，HU Fen1,2，YANG Xiao-bo1，DU Wei-guang1

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China； 2. National Professional Sub-centers of Research and Development of Bulk Freshwater Fish Processing Technology, Wuhan 430070, China

Online:2011-06-25 Published:2011-06-10

Abstract

Abstract: The volatile components in grass carp surimi was extracted by headspace solid-phase microextraction (HP-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The effects of supplements such as salt, starch, egg white and ginger on volatile components in grass carp surimi were also explored. The results showed that major compounds in cooked grass carp surimi were aldehydes, alcohols, aromatic compounds and hydrocarbons. Salt, corn starch and egg white exhibited a small effect on the category of volatile compounds and a significant effect on relative content of volatile components. However, ginger had a significant impact on the category and relative content of volatile components in cooked grass carp surimi.

Key words: volatile compounds, grass carp, cooked surimi, headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS254.4

FU Na，LI Xiao-ding，XIONG Shan-bai，WANG Hong-mei，HU Fen，YANG Xiao-bo，DU Wei-guang. Effects of Supplements on Volatile Components of Cooked Grass Carp Surimi as Analyzed by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2011, 32(12): 264-268.

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Effects of Supplements on Volatile Components of Cooked Grass Carp Surimi as Analyzed by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

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