Analysis of Volatile Components and Fatty Acids in Silurus meridionalis Chen×Silurus spp.

doi:10.7506/spkx1002-6630-201322050

Abstract

Abstract:

The volatile flavor composition of farmed Silurus meridionalis Chen×Silurus spp. was analyzed by simultaneous
distillation extraction and gas chromatography-mass spectrometry (SDE-GC-MS). Totally 67 volatile compounds were
isolated and identified from belly meat, and 45 compounds from dorsal meat, in which 38 compounds including hydrocarbons,
aldehydes, ketones and esters were common to both. The contents of hydrocarbons and aldehydes were 4525.36 ng/g and
1889.02 ng/g in belly meat and 1706.61 ng/g and 2117.39 ng/g in dorsal meat, respectively. The major compounds that
contributed the most to the flavor of Silurus meridionalis Chen×Silurus spp. included hexanal, octanal, heptanal, nonanal,
(Z)-2-heptenal, (E)-2-octenal, (E,E)-2,4-decadienal, and 1-octen-3-ol. Unsaturated fatty acids (UFA) were the major fatty
acid components in both belly meat and dorsal meat, which accounted for 69.48% and 68.36% of the total fatty acids,
respectively. After SDE, the concentrations of polyunsaturated fatty acids (PUFA) in raw belly meat and dorsal meat
dropped from 35.36% and 34.12% to 33.04% and 32.51%, respectively. PUFAs were the important aromatic precursors in
Silurus meridionalis Chen×Silurus spp. meat.

Key words: Silurus meridionalis Chen×, Silurus spp.；volatile flavor compounds；fatty acids；simultaneous distillation extraction (SDE)；gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS201.4

LONG Bin，WANG Xi-chang，ZHANG Feng-ping，CAO Jing，LIU Yao-min. Analysis of Volatile Components and Fatty Acids in Silurus meridionalis Chen×Silurus spp.[J]. FOOD SCIENCE, 2013, 34(22): 250-256.

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