Volatile Component Analysis in Fresh and Defatted Deodorized Pseudosciaena crocea

Abstract

Abstract: The volatile components of fresh and defatted deodorized samples (obtained from two different methods, namely single alkali treatment and alkali-salt treatment) of Pseudosciaena crocea meat were analyzed by solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) through NIST MS spectral library searching and alignment of spectral data. A total of 48 kinds of volatile components were identified in fresh Pseudosciaena crocea, among which carbonyl compounds and alcohols were predominant. The main compounds responsible for the fishy odor of Pseudosciaena crocea were hexanal, 2,4-decadienal, 1-penten-3-one, 3,5-octadien-2-one, 1-penten-3-ol and 1-octen-3-ol. Twenty-four and 18 kinds of compounds were identified from the samples obtained from single alkali treatment and alkali-salt treatment, respectively. These results indicate that both treatments can not only provide effective degreasing, but also promote the release of fishy odor from fish, thereby improving the meat quality and flavor of Pseudosciaena crocea.

Key words: Pseudosciaena crocea, degrease, deodorize, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

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