Effect of rosemary extract on the fishy odour of silver carp and the optimization of deodorizing conditions
HUANG Pimiao1, WANG Zhirong1,2, CHEN Xuhui1, YANG Bing1, SHI Yue1, KAN Jianquan1,2,3*
1(College of Food Science, Southwest University, Chongqing 400715, China) 2(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China) 3(Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
Abstract: Rosemary extract was used to soak and deodorize fishy odour of silver carp. Thiobarbituric acid (TBA) value, trimethylamine (TMA) value and sensory evaluation score were used for the evaluation. Based on single factor test, response surface model was used to optimize deodorization conditions. The volatile compounds of silver carp before and after deodorization was evaluated by headspace solid-phase microextraction and gas chromatography-mass spectrometry. The results showed that rosemary extract solution concentration and the material-liquid ratio were 0.17% and 1∶3.40(g∶mL)respectively with the soaking for 41 min. After deodorizing under above conditions, TBA value, TMA value and the sensory evaluation score were (0.35±0.02) mg MDA/kg, (1.55±0.06) mg/kg and 1.81±0.07 respectively. The error between the verification results and the optimization results was less than 1.00%. In addition, 24 and 14 volatile compounds were identified in silver carp before and after deodorization. It was found that the content of volatile compounds was significantly reduced. After deodorization, the contents of hexanal and 1-octen-3-ol, which contributed more to the fishy odour, decreased by 100% and 79.97%, respectively. Besides, the decreasing rate of heptanal, octanal, nonanal and decanal were 100% and 70.37%, 51.43% and 42.11%, respectively. The volatile compound's results were consistent with those of TBA value, TMA value and sensory evaluation score. Therefore, rosemary extract has good application prospects in deodorizing the fishy odor of silver carp and improving the flavor of processed silver carp products.
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