State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
Food Chem. 2024 Feb 1;433:137299. doi: 10.1016/j.foodchem.2023.137299. Epub 2023 Aug 31.
Three different methods were used to identify and analyze the flavor of fish gelatin with different ultrafine grinding time (0, 2, 4 and 8 h). The results of electronic nose showed that overall flavor of the samples changed. HS-SPME-GC-MS identified 65 volatile compounds, including 18 aldehydes, 7 ketones, 7 alkanes, 11 alcohols, 8 esters, 7 phenols, and 7 acids. HS-GC-IMS identified 46 volatile compounds, including 21 aldehydes, 5 ketones, 5 alcohols, 6 esters, 7 acids, 1 ether, and 1 amine. The particle size analysis results indicate that the size distribution decreases from 918.97-1167.16 and 1388.81-1780.40 nm to 157.63-177.37 and 285.90-344.55 nm with the increased of grinding time. The SEM analysis results indicate that the change in flavor characteristics of FG is due to the different storage and release abilities of volatile compounds in FG with different particle sizes.
采用三种不同的方法对不同超微粉碎时间（0、2、4 和 8 h）的鱼明胶的风味进行了识别和分析。电子鼻的结果表明，样品的整体风味发生了变化。HS-SPME-GC-MS 共鉴定出 65 种挥发性化合物，包括 18 种醛类、7 种酮类、7 种烷烃、11 种醇类、8 种酯类、7 种酚类和 7 种酸类。HS-GC-IMS 共鉴定出 46 种挥发性化合物，包括 21 种醛类、5 种酮类、5 种醇类、6 种酯类、7 种酸类、1 种醚类和 1 种胺类。颗粒度分析结果表明，随着粉碎时间的增加，粒径分布从 918.97-1167.16 和 1388.81-1780.40nm 减小到 157.63-177.37nm 和 285.90-344.55nm。SEM 分析结果表明，FG 风味特征的变化是由于不同粒径 FG 中挥发性化合物的不同储存和释放能力所致。
