Volatile Flavor Analysis And Study On The Deodorization Technology Of Instant Small Yellow Croaker

Leisure food is an immediate consumption convenient product made by particular food processing technology with agricultural products,fruits,vegetables and meat as the primary raw materials.In recent years,the market share of leisure food has been increasing yearly.Consumers favor leisure meat products because of their rich nutrition and unique taste.Small yellow croaker tastes delicious and rich in nutrition,but it is not easy to store;processing it into leisure products can obtain better economic benefits.However,aquatic products,due to their living environment and metabolic reactions,will produce a variety of odor substances,such as algae and actinomyces in the water and other microorganisms metabolized to produce terpene derivatives.Aquatic products will accumulate these substances to produce dirt odor.The existence of trimethylamine oxide in aquatic products will decompose into trimethylamine,dimethylamine and formaldehyde when heated,showing a fishy smell.Therefore,the smell of small yellow croaker hindered the development of its processed products.The volatile flavor of small yellow croaker was studied and regulated to produce better products,providing a theoretical basis for processing and utilizing Chinese aquatic products.The main research contents and results of this paper are as follows:(1)Quantitative Describe Analysis(QDA)was used to analyze the flavor profiles of seven kinds of instant small yellow croakers.It can be seen that the typical sensory characteristics of instant small yellow croaker were fishy,oily and spicy.The high response values of electronic nose sensors W1 S,W1W and W2 W indicated rich sulphur compounds,aromatic family substances and short-chain alkane compounds in the instant small yellow croaker.Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry(SPME-GC-MS)has identified 60 Volatile Organic Compounds(VOCs),including 9 aldehydes,9 ketones,8 alcohols,15 olefins,3 esters and 3 pyrazines.A total of 23 key volatile compounds were identified by calculating Relative Odor Activity Value(ROAV).They were 2-methyl Propanal,3-methyl Butanal,2-methyl Butanal,Pentanal,Nonanal,Hexanal,Benzeneacetaldehyde,4-(1-methyl ethyl)Benzaldehyde,2,3-Butanedione,1-Octen-3-ol,Eucalyptol,Linalool,à-Pinene,á-Pinene,1,3-Cyclohexadiene,D-Limonene,Anethole,Ethyl acetate,Trimethylamine,2-pentyl Furan,Diallyl disulphide,Disulfide dimethyl,and o-Cymene.The correlation between key volatile compounds and sensory properties of instant small yellow croaker was analyzed by Partial Least Squares Regression(PLSR).The results showed that fishy was associated with Trimethylamine,2,3-Butanedione,Hexanal and Disulfide dimethyl.The oil was related to Terpinene,and the spicy was related to 4-(1-methyl ethyl)Benzaldehyde,à-Pinene,á-Pinene and(+)-limonene.(2)The fishy smell of small yellow croaker gradually decreased with the process(raw fish,salting,frying,mixing,sterilization).Electronic nose data Principal Components Analysis(PCA)divided the processing stages into two groups: raw fish and salting stage flavors were similar,and frying,mixing and sterilization stage flavors were similar.Frying has an essential contribution to the formation of instant small yellow croaker flavor.SPME-GC-MS detected 58 VOCs at different processing stages,including 17 aldehydes,7 ketones,8 alcohols,10 olefins,4 pyrazines,etc.,including13 key volatile compounds.They were Trimethylamine,2-methyl Propanal,2,3-Butanedione,Ethyl Acetate,3-methyl Butanal,2-methyl Butanal,Disulfide,dimethyl,Hexanal,1-Octen-3-ol,2-pentyl Furan,D-Limonene,Benzeneacetaldehyde and Nonanal.During the process,moisture,protein,fat and Thiobarbituric Acid(TBARS)showed significant changes during the frying stage.(3)The optimal ratio of fishy removal powder was determined by single-factor experiment and orthogonal design as follows: perilli supplemental level 2%,β-cyclodextrin supplemental level 2% and supplemental yeast level 1.25%.The fishy removal powder can improve the smell of small yellow croaker,and the trimethylamine content related to the fishy decreased after adding the fishy removal powder.