Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 288 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035593

Effects of ozone floatation on volatile components of Carassius auratus var. Dongting meat

  • WANG Bohua ,
  • WANG Meiyan ,
  • WANG Chenxi ,
  • LEI Song
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  • 1(College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, China)
    2(State Key Laboratory of Development Biology of Freshwater Fish Sub-Center for health aquaculture, Changde 415000, China)
    3(Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde 415000, China)

Received date: 2023-03-23

  Revised date: 2023-04-18

  Online published: 2023-08-31

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Abstract

To investigate the deodorization effect of ozone floatation on Carassius auratus var. Dongting meat, the volatile components in it before and after deodorization were investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The odor activity value (OAV) analysis and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to determine fishy components and the deodorization effect. Results showed that 30 volatile substances were detected in the Carassius auratus var. Dongting meat. (E)-2-nonenal, 1-nonanal, (E)-2-decenal, hexanal, (E,E)-2,4-decadienal, and 1-octanaldehyde contributed greatly to fishy odor. The volatile components were less by ozone floatation, and the content and OAV value of fishy components were reduced or not detected. Six characteristic markers (VIP>1) were screened by OPLS-DA, including heptaldehydehyde, (E,E)-2,4-decadienal, (E)-2-decenal, (E,E)-2,4-heptadienal, (E)-2-nonenal, and (E)-caryophyllene. OPLS-DA and cluster analysis showed that ozone floatation could effectively reduce the fishy odor of Carassius auratus var. Dongting meat, the sample at different deodorization time could be distinguished according to the content of characteristic markers, and the deodorization time should be controlled in the range of 5-10 min. This study provides a reference for the utilization and deodorization of Carassius auratus var. Dongting.

Key words： Carassius auratus var. Dongting; ozone; deodorization; volatile substances; HS-SPME-GC-MS; OPLS-DA

Cite this article

WANG Bohua , WANG Meiyan , WANG Chenxi , LEI Song . Effects of ozone floatation on volatile components of Carassius auratus var. Dongting meat[J]. Food and Fermentation Industries, 2023 , 49(15) : 288 -295 . DOI: 10.13995/j.cnki.11-1802/ts.035593

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