This study aimed to explore the active ingredients of the rosemary perfume extract to remove the fishy smell of silver carp meat. After removing the polyphenols, polysaccharides and proteins from the extract of rosemary perfume, the experiment was carried out to soak the deodorant of the silver carp meat. The gas chromatography-mass spectrometry (GC-MS) was used to detect the content of volatile components. To determine the main deodorizing components of rosemary perfume extract, the changes in volatile components and sensory odor value were taken as indicators. Qualitative and quantitative analysis of phenolic substances in rosemary perfume extract was performed by liquid chromatography-mass spectrometry (LC-MS/MS), and deodorization experiments with different concentrations of phenolic monomers were carried out. Results showed that compared with the treatment group without rosemary perfume extract, the smell value and volatile matter content of the silver carp meat significantly reduced after using rosemary extract. The highest fishy smell value dropped by about 57% and the volatile component content decreased by about 40%-45%. There was no significant difference in the deodorization effect between the protein group and polysaccharide group and the control group, and the lower the content of polyphenols in the polyphenol group, the worse the deodorization effect. Four kinds of phenolic compounds were detected in the extract of rosemary perfume. Rosmarinic acid (RA) was selected for the deodorization experiment. The deodorization effect of RA on silver carp meat was positively correlated with its concentration. The above results showed that polyphenols were the main deodorant components of rosemary perfume extract, and RA was the main deodorant active substance of rosemary perfume extract.
MA Chenyang
,
HUANG Pimiao
,
DUAN Ping
,
WANG Lu
,
FENG Xiya
,
KAN Jianquan
. Effect of rosemary extract on deodorizing effect of silver carp meat[J]. Food and Fermentation Industries, 2023
, 49(14)
: 221
-228
.
DOI: 10.13995/j.cnki.11-1802/ts.032179
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