State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA.
Food Chem. 2018 Mar 1;242:412-420. doi: 10.1016/j.foodchem.2017.09.037. Epub 2017 Sep 8.
This study investigated the effects of chitosan-based coatings on flavor retention of refrigerated grass carp fillets by using various indicators: free amino acids (FAA), nucleotides, trimethylamine (TMA), volatile profile, sensory quality, and electronic nose analysis. The results indicated that chitosan-based coatings contributed to the significant reduction of off-flavor compounds, such as TMA, hypoxanthine (Hx) and histidine, and accumulation of inosine monophosphate (IMP) and umami-associated FAA. GC-MS analysis showed 23 volatile organic compounds, including many C-C aldehydes and alcohols in the fresh fillets. The coating treatments, especially chitosan-clove bud essential oil composite coatings, sharply reduced the relative content of off-odor volatiles, such as hexanal, octanal and 1-octen-3-ol. According to the results of the sensory evaluation and electronic nose analyses, chitosan coating combined with glycerol monolaurate and clove bud essential oil was a promising method to improve the edibility of grass carp fillets by maintaining flavor quality during refrigerated storage.
本研究通过多种指标（游离氨基酸（FAA）、核苷酸、三甲胺（TMA）、挥发性成分、感官质量和电子鼻分析）考察壳聚糖基涂层对冷藏草鱼鱼片风味保持的影响。结果表明，壳聚糖基涂层有助于显著减少 TMA、次黄嘌呤（Hx）和组氨酸等异味化合物的积累，并促进肌苷单磷酸（IMP）和鲜味相关 FAA 的积累。GC-MS 分析显示新鲜鱼片中有 23 种挥发性有机化合物，包括许多 C-C 醛和醇。涂层处理，特别是壳聚糖-丁香花蕾精油复合涂层，明显降低了异味挥发性物质的相对含量，如己醛、辛醛和 1-辛烯-3-醇。根据感官评价和电子鼻分析的结果，壳聚糖涂层结合甘油单月桂酸酯和丁香花蕾精油是一种有前途的方法，可以通过在冷藏储存过程中保持风味质量来提高草鱼鱼片的可食用性。
