Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 316 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044294

Process optimization for deodorization of giant salamander tail by rosemary extract and identification of volatile components before and after deodorization

  • YANG Hui ,
  • WU Yan ,
  • FU Jiayin ,
  • XI Linjie ,
  • SU Wen ,
  • JIN Wengang
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  • 1(College of Biological Science and Engineering, Shaanxi University of Technology, State Key Laboratory of Qinba Biological Resources and Ecological Environment jointly built and cultivated by the Ministry and the Ministry, Hanzhong, 723001, China)
    2(Shaanxi University of Technology, Shaanxi Provincial Key Laboratory of Resource Biology, Hanzhong 723001, China)
    3(Shaanxi University of Technology, Collaborative Innovation Center for Comprehensive Development of Biological Resources in the Qinba Mountain Area of Southern Shaanxi, Hanzhong 723001, China)
    4(Hanzhong Aquatic Products Development Center, Hanzhong 723000, China)

Received date: 2025-08-22

  Revised date: 2025-10-19

  Online published: 2026-06-15

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Abstract

To reduce the fishy odor of giant salamander tails, this study employed rosemary extract for deodorization. Building upon this, the Box-Behnken response surface methodology was used to further optimize the relevant parameters of the deodorization process.Gas chromatography-ion migration spectroscopy (GC-IMS) was utilized to analyze changes in volatile components before and after deodorization of the giant salamander tails.The results indicated that the optimal deodorization parameters were a rosemary extract mass fraction of 0.14%, an immersion time of 44 minutes, and a solid-to-liquid ratio of 1∶3.7 (g∶mL), significantly reducing the sensory fishy odor.A total of 22 volatile compounds were identified using GC-IMS, including aldehydes, alcohols, ketones, alkenes, and alkanes.Before deodorization, aldehydes constituted the highest proportion, with key fishy-smelling compounds like pentanal and hexanal present at elevated levels.After deodorization, aldehyde content decreased while ketone and alkene content increased, imparting pleasant fruity and creamy aromas to the giant salamander tails.Six key flavor compounds were identified through relative odor activity values and orthogonal partial least squares discriminant analysis.Among these, 1-hexanal and n-valeraldehyde were primary off-flavor compounds before deodorization, while β-pinene, δ-3-cis-cinnamene, and 3-methyl-1-butanol emerged as characteristic flavor components after deodorization.These findings provide valuable insights for the deodorization of giant salamander tails and future utilization development.

Key words： rosemary extract; giant salamander tail; removing fishy odor; gas chromatography ion migration spectroscopy; volatile components

Cite this article

YANG Hui , WU Yan , FU Jiayin , XI Linjie , SU Wen , JIN Wengang . Process optimization for deodorization of giant salamander tail by rosemary extract and identification of volatile components before and after deodorization[J]. Food and Fermentation Industries, 2026 , 52(10) : 316 -326 . DOI: 10.13995/j.cnki.11-1802/ts.044294

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