Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 244 - 251

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031462

Study on deodorization effect of powdered spent coffee grounds and its extract on tilapia

  • HU Yuan ,
  • SHI Wenzheng ,
  • LU Ying
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China)
    3(Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China)

Received date: 2022-03-08

  Revised date: 2022-03-31

  Online published: 2023-06-05

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Abstract

To improve the fishy smell of tilapia, spent coffee grounds were used as raw materials to study the deodorization effects of powdered spent coffee grounds on the tilapia body surface and spent coffee grounds extract on refrigerated tilapia meat. GC-MS analysis of tilapia skin and powdered spent coffee grounds showed that the treatment with powdered spent coffee grounds reduced the intensity of fishy odor on the body surface of tilapia, and the content of 12 odorous active components related to fishy smell in the body surface decreased by 74.09% after treatment. However, the compounds related to the fishy smell in powdered spent coffee grounds increased. Combined with scanning electron microscope (SEM) observation, it was considered that the powdered spent coffee grounds could deodorize the body surface by means of adsorption. Combined with sensory evaluation and GC-MS analysis of the effect of spent coffee grounds extract on the flavor of refrigerated tilapia, it was found that the accumulation rate of fishy flavor compounds in the spent coffee grounds extract group was effectively controlled, and the overall flavor was better than that in the control group. HPLC analysis showed that there was abundant chlorogenic acid in spent coffee grounds extract, and according to the decreased lipoxygenase activity and the slow growth of thiobarbituric acid value in the spent coffee grounds extract treatment group, it could be considered that the flavor improvement of refrigerated fish by spent coffee grounds extract mainly caused by inhibiting the activity of lipoxygenase and delaying the oxidation of fish fat. This study can provide a scientific basis for the fishy smell removal of freshwater fish.

Key words： coffee; tilapia; deodorization; gas chromatography-mass spectrometry (GC-MS); volatile flavor substances

Cite this article

HU Yuan , SHI Wenzheng , LU Ying . Study on deodorization effect of powdered spent coffee grounds and its extract on tilapia[J]. Food and Fermentation Industries, 2023 , 49(9) : 244 -251 . DOI: 10.13995/j.cnki.11-1802/ts.031462

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