Food and Fermentation Industries >

2024 , Vol. 50 >Issue 12: 319 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036573

Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on gas chromatography ion mobility spectroscopy and partial least squares discriminant analysis

  • YANG Xuebo ,
  • CHEN Qiuhan ,
  • LIU Shouchun ,
  • LIU Meijiao ,
  • LI Zhuyi ,
  • ZHOU Chunxia ,
  • HONG Pengzhi
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control, Zhanjiang 524088, China)
    2(Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-06-26

  Revised date: 2023-08-13

  Online published: 2024-07-11

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Abstract

To explore the effect of yeast-Agastache rugosus complex solution on the deodorization of tilapia, the deodorization process was optimized by single factor and response surface experiments.Gas chromatography ion mobility spectroscopy (GC-IMS) was used to identify the volatile components of tilapia meat before and after deodorization, and partial least squares discriminant analysis (OPLS-DA) was used to distinguish and analyze the differences.Results showed that when the conditions of a mass concentration of 2.1 g/100 mL, the ratio of solid to liquid was 1∶3.09 (g∶mL), and the deodorization time of 32 minutes, the fishy degree was the lowest and the sensory score was the highest.A total of 22 volatile compounds, mainly aldehydes and alcohols, were detected by GC-IMS.After deodorization, the relative content of aldehydes decreased from 50.64% to 40.82%, and that of alcohols decreased from 34.00% to 27.77%.According to the odor threshold value, the substances with relative odor activity value (ROAV) was greater than 1 were 1-octen-3-ol, 1-hexanol, heptanal, nonanal, octyl aldehede, ethyl acetate, and acetic acid hexyl ester.Five key fishy substances (VIP>1) were screened by partial least squares discriminant analysis and variable importance in projection (VIP).They were octyl aldehede, nonanal, heptanal, 1-octen-3-ol, and 1-hexanol.The interaction of these substances had an important impact on the fishy smell of tilapia.

Key words： deodorization; gas chromatography-ion mobility spectrometry; volatile constituent; relative odor activity value; orthogonal partial least squares-discriminant analysis

Cite this article

YANG Xuebo , CHEN Qiuhan , LIU Shouchun , LIU Meijiao , LI Zhuyi , ZHOU Chunxia , HONG Pengzhi . Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on gas chromatography ion mobility spectroscopy and partial least squares discriminant analysis[J]. Food and Fermentation Industries, 2024 , 50(12) : 319 -326 . DOI: 10.13995/j.cnki.11-1802/ts.036573

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