| Title: | Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel |
| Author(s): | Huang XH; Qi LB; Fu BS; Chen ZH; Zhang YY; Du M; Dong XP; Zhu BW; Qin L; |
| Address: | "National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: qinlei@dlpu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2019.01.211 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study aimed to determine the changes in the flavor profile during different operating units when making cold-smoked Spanish mackerel. Sensory evaluation and instrumental analysis of tenderness were applied to optimize the processing parameters. For the overall odor perception, distinct odor among fresh and processed samples could be distinguished using electronic nose (e-Nose). Purge-and-trap (P&T) extraction combined with gas chromatography-mass spectrometry (GC-MS) was used to identify volatile compounds. Alcohols were the major volatiles in Spanish mackerel over the whole processing, while 2-butanol was found in the highest concentration. Curing was an effective way to remove fishy odor. Drying decreased the concentration of volatiles, especially sulfur compounds. Odor formation in cold-smoked mackerel could be divided into four steps (curing, drying, cold smoking and heating) as a result of partial least squares discriminant analysis (PLS-DA)" |
| Keywords: | Alcohols/analysis Animals Desiccation Discriminant Analysis Electronic Nose *Food Handling Gas Chromatography-Mass Spectrometry Least-Squares Analysis Odorants/analysis Perciformes/*metabolism Temperature Volatile Organic Compounds/*analysis/chemistry Col; |
| Notes: | "MedlineHuang, Xu-Hui Qi, Li-Bo Fu, Bao-Shang Chen, Zeng-Hui Zhang, Yu-Ying Du, Ming Dong, Xiu-Ping Zhu, Bei-Wei Qin, Lei eng England 2019/03/05 Food Chem. 2019 Jul 15; 286:241-249. doi: 10.1016/j.foodchem.2019.01.211. Epub 2019 Feb 10" |
