College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Molecules. 2024 Sep 23;29(18):4516. doi: 10.3390/molecules29184516.
Air frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air frying of tilapia were studied by quantitative gas chromatography-ion mobility spectrometry, followed by the identification of key VCs based on their odor activity value (OAV). There were 34 verified VCs, of which 16 VCs were identified as the key VCs with OAV ≥ 1. Most of the VCs were improved by air frying and peaked at 20 min. During the air frying, the total sulfhydryl content markedly decreased, while the protein carbonyl and MDA content significantly increased, suggesting the enhancement in the oxidation of lipids and proteins. The correlation network among the chemical properties and key VCs was constructed. The change in total sulfhydryl, protein carbonyl, and MDA showed significant correlation with most of the key VCs, especially 2-methyl butanal, ethyl acetate, and propanal. The results indicated that the oxidation of lipids and proteins contributed the most to the flavor improvement in air-fried tilapia. This study provides a crucial reference for the volatile flavor improvement and pre-cooked product development of roasted tilapia.
空气炸作为一种新的烤制技术，在烤鱼生产中具有潜力。本研究采用定量气相色谱-离子迁移谱法研究了罗非鱼空气炸过程中挥发性化合物（VCs）的变化，并根据气味活度值（OAV）确定了关键 VCs。共鉴定出 34 种验证的 VCs，其中 16 种 VCs 的 OAV≥1，被确定为关键 VCs。大多数 VCs 在空气炸过程中得到改善，并在 20 分钟时达到峰值。在空气炸过程中，总巯基含量明显下降，而蛋白质羰基和 MDA 含量显著增加，表明脂质和蛋白质的氧化增强。构建了化学性质和关键 VCs 之间的相关网络。总巯基、蛋白质羰基和 MDA 的变化与大多数关键 VCs 呈显著相关性，特别是 2-甲基丁醛、乙酸乙酯和丙醛。结果表明，脂质和蛋白质的氧化对空气炸罗非鱼风味的改善贡献最大。本研究为烤罗非鱼挥发性风味的改善和预煮产品的开发提供了重要参考。
