Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201424025

FOOD SCIENCE

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Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry

ZHANG Hui-fang1, LI Ting-ting2, JIN Gao-wei1, CHEN Si1, LI Jian-rong1,*, CHEN Ying3, LI Min-zhen4

1. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China;
2. College of Life Science, Dalian Nationalities University, Dalian 116600, China;
3. Chinese Academy of Inspection and Quarantine, Beijing 100123, China;
4. Anshan Jiaxian Agricultural Development Co. Ltd., Anshan 114100, China

Online:2014-12-25 Published:2014-12-29
Contact: LI Jian-rong

Abstract

Abstract:

Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of sliver carp slices during
storage at 4 ℃ were measured, and changes in the volatile compound profile were also investigated by headspace solidphase
microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Both TVC and TVB-N
increased significantly with the extension of storage time, reaching a level exceeding the threshold representing the first
grade of freshness after 12 days. Totally 82 volatile components were detected in sliver carp slices, mainly including
aldehydes, ketones, alcohols and hydrocarbons. The contents of volatile aldehydes and ketones in sliver carp slices increased
during cold storage, while hydrocarbons decreased gradually. Alcohols decreased to their minimum values on the 6th day and
then increased, while heterocyclic compounds were detectable on the 9th day and later revealed a gradual increase. Obvious
changes in the volatile components were observed on the 9th and 12th day, representing the inflection points for the freshness
of sliver carp slices during cold storage.

Key words: solid phase micro-extraction, gas chromatography-mass spectrometry, sliver carp slices, volatile components

CLC Number:

TS254.9

ZHANG Hui-fang1, LI Ting-ting2, JIN Gao-wei1, CHEN Si1, LI Jian-rong1,*, CHEN Ying3, LI Min-zhen4. Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424025.

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Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry

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