Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 114 - 123

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036289

Effect of irradiation on volatile components of Trionyx sinensis calipash and meat

  • WANG Bohua ,
  • WANG Chenxi ,
  • LEI Song ,
  • LI Qingqin
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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: 2023-05-29

  Revised date: 2023-07-13

  Online published: 2023-11-20

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Abstract

To investigate the irradiation effect on Trionyx sinensis calipash and meat, the volatile components in it irradiated with different doses were investigated by headspace-solid phase micro-extraction-gas chromatography (HS-SPME-GC-MS). The odor activity value (OAV) analysis and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to determine key flavor substances and irradiation odors. Results showed that 38 and 27 volatile substances were detected in the Trionyx sinensis calipash and meat respectively. Nonanal, decarian, octanal, phenylacetaldehyde, geranilacetone, β-cyclocitral, undecydehyde, and hexanal contributed greatly to Trionyx sinensis odor. After the irradiation dose of 3 kGy and below, the OAV values of nonanal, octanaldehyde, dechardehyde, and other fishy substances were reduced to a lower level, which improved the overall flavor. At 7 kGy and above, fatty odor substances such as (E,E)-2,4-decadienal, (E)-2-nonenal, and (E)-2-dodecenal were produced. Five characteristic markers (variable influence on projection, VIP >1) were screened by OPLS-DA, including nonanal, benzaldehyde, styrene, phenethyl ethanol, and β-cyclocitral, five markers were screened in muscle, including benzaldehyde, (E)-2-dodecenal, β-cyclocitral, phenethyl ethanol, and nonanaldehyde. OPLS-DA and cluster analysis showed that the sample with different irradiation doses could be distinguished according to the content of characteristic markers, the calipash and meat could maintain the original flavor, and effectively reduce the fishy and greasy odor at 3 kGy, but irradiation at 7 kGy and 9 kGy would cause off-odor obviously. This study provides a reference for the utilization of Trionyx sinensis.

Key words： Trionyx sinensis; irradiation; volatile substances; headspace-solid phase micro-extraction-gas chromatography; orthogonal partial least squares-discriminant analysis

Cite this article

WANG Bohua , WANG Chenxi , LEI Song , LI Qingqin . Effect of irradiation on volatile components of Trionyx sinensis calipash and meat[J]. Food and Fermentation Industries, 2023 , 49(20) : 114 -123 . DOI: 10.13995/j.cnki.11-1802/ts.036289

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