Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 269 - 278

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030169

Analysis of volatile components in giant salamander meat during cold storage based on gas chromatography-ion mobility spectrometer and chemometrics

  • LIU Junxia ,
  • ZHAO Ping ,
  • JIN Jing ,
  • JIN Wengang ,
  • JIANG Pengfei
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  • 1(State Key Laboratory of Biological Resources and Ecological Environment jointly built by Province and Ministry, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(Key Laboratory of Bio-resources of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China)
    3(Collaborative Innovation Center for Comprehensive Development of Bio-Resources in Qinba Mountain Area of Southern Shaanxi, Shaanxi University of Technology, Hanzhong 723001, China)
    4(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-11-30

  Revised date: 2021-12-17

  Online published: 2022-12-20

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Abstract

To investigate the changes in giant salamander meat quality and volatile components during cold storage, sensory evalua- tion and total volatile base nitrogen (TVB-N) determination were carried out regularly during cold storage(4 ℃, 0, 2, 4, 6, and 8 d). A gas chromatograph-ion mobility spectrometer (GC-IMS) was used to analyze volatile odors. Results showed that the sensory quality de- creased gradually with the extension of cold storage time, and the sensory quality was unacceptable from the sixth day. The TVB-N content showed an increasing trend and was considered to be stale on the 6th day (>20 mg/100g). Forty-six volatile compounds were identified by GC-IMS, including 13 esters, 12 aldehydes, 10 ketones, 6 alcohols, 3 ethers, and 2 acids. Principal component analysis (PCA) showed that the accumulative contribution rate of the first two principal components reached 78.32%, which could explain most of the in- formation in the samples. The orthogonal partial least squares-discriminant analysis(OPLS-DA)was used to construct a model with good stability and predictive ability. Totally 15 potential odor markers were screened based on variable importance in projection (VIP>1). The relative contents of ethyl 2-methylbutyrate, ethyl 2-methylpropanoate, ethyl propanoate, ethyl acetate, 2-butanone, ethanol, benzene acet- aldehyde-monomer and 1-propanol increased with the extension of cold storage time. The relative contents of ethyl butyrate-dimer, hexanal, and propanoic acid decreased. The 3-methylbutanal-monomer, acetone, 3-methylbutan-1-ol-monomer, and 1-propene-3-methylthio showed a decreasing trend after reaching the maximum value on the 2nd and 4th days. Pearson correlation analysis showed that ethyl 2-methylpropanoate, ethyl propanoate, and ethyl 2-methylbutyrate had a significant correlation with sensory score and TVB-N value during cold storage (P<0.05), which could be a potential marker of deterioration of giant salamander meat during cold storage. This study provides a reference for the freshness evaluation and quality control of giant salamander meat during cold storage.

Key words： gas chromatography-ion mobility spectrometer; giant salamander meat; cold storage; sensory evaluation; total volatile basic nitrogen; chemometrics

Cite this article

LIU Junxia , ZHAO Ping , JIN Jing , JIN Wengang , JIANG Pengfei . Analysis of volatile components in giant salamander meat during cold storage based on gas chromatography-ion mobility spectrometer and chemometrics[J]. Food and Fermentation Industries, 2022 , 48(22) : 269 -278 . DOI: 10.13995/j.cnki.11-1802/ts.030169

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