Volatile components in air packaged and vacuum packaged Mirror carp during - 2 ℃ storage
GAO Na-na 1, LI Ting-ting2*, WANG Dang-feng1, GUO Jing-wen1, HUANG Jian-lian3, YU Xiao-jun3, DING Hao-chen3, WANG Fu-qing4, LI Jian-rong1*
1( College of Food Science and Project Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China) 2(College of Life Science, Dalian Minzu University, Dalian 116600, China) 3(Fujian Anjoyfood Share Co. Ltd., Xiamen 361022, China) 4(Technology Quality Department of China General Chamber of Commerce, Beijing 100834,China)
Abstract: Headspace solid phase microextraction followed by gas chromatography-mass spectrometry as well as electronic nose were used in the analysis of air and vaccum packaged Mirror carp to study the changes of volatile components during storage at -2 ℃. Principal component analysis of electronic nose showed significant differences of response indexes among samples, but no obvious change in flavor . A total of 98 volatile compounds were identified by HS-SPME-GC-MS, mainly composed of aldehydes, alcohols and hydrocarbon compounds. In air packaged product, the relative content of aldehydes showed an increasing trend, and the relative content of alcohols increased first and then decreased. The relative content of alkanes decreased gradually, and the relative contents of esters and the other volatiles fluctuated irregularly. In the vacuum packaged group, the relative contents of aldehydes and alcohols were significantly less than in the air packaged group, the contents of fishy odorants components of hexanal and 1-hexyl alcohol decreased significantly, and the proportion of acid increased in the later storage period. The results of sensory assessment and microbiological test showed that the treatment of vacuum packaging could delay the increase of total viable counts and the reduction of sensory quality. In summary, vacuum packaging reduced fishy smell and the other bad smell volatile compounds to a certain degree.