Wang Hao, Yu Chengwei, Sun Yanan, Cui Ning, Zhong Bizhen, Peng Bin, Hu Mingming, Li Jinlin, Tu Zongcai
National R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330022, China.
Food Chem X. 2024 Nov 28;24:102011. doi: 10.1016/j.fochx.2024.102011. eCollection 2024 Dec 30.
Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little research has determined the changes in key off-odor compounds (OOCs) in freshwater fish during storage. In this study, quantitation and odor activity value (OAV) calculations revealed that 19 odorants were important volatile odor compounds in fresh, spoilage, and serious spoilage GCC. Recombination and omission experiments verified that (E)-2-hexenal, acetoin, ,-dimethyl-benzenamine, trimethylamine (TMA), and ammonia were the key OOCs in spoilage GCC. Additional key OOCs in serious spoilage GCC were cyclohexane isothiocyanato, butylated hydroxytoluene, putrescine, cadaverine and histamine compared to those of spoilage GCC. Correlation analysis showed that 12 amino acids and 10 fatty acids played important roles in the formation of key OOCs. This study provides a theoretical basis for a comprehensive understanding of the formation of key OOCs in GCC during room temperature storage.
风味是决定淡水鱼受欢迎程度的一个重要因素。然而，淡水鱼在储存过程中很容易变质，产生难闻的气味。很少有研究确定淡水鱼在储存过程中关键异味化合物（OOCs）的变化。在本研究中，定量分析和气味活性值（OAV）计算表明，19种气味物质是新鲜、变质和严重变质的GCC中的重要挥发性气味化合物。重组和缺失实验证实，（E）-2-己烯醛、乙偶姻、间二甲苯胺、三甲胺（TMA）和氨是变质GCC中的关键OOCs。与变质GCC相比，严重变质GCC中的其他关键OOCs是环己烷异硫氰酸酯、丁基化羟基甲苯、腐胺、尸胺和组胺。相关性分析表明，12种氨基酸和10种脂肪酸在关键OOCs的形成中起重要作用。本研究为全面了解室温储存期间GCC中关键OOCs的形成提供了理论依据。
