| Title: | Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus) |
| Author(s): | Qiu D; Duan R; Wang Y; He Y; Li C; Shen X; Li Y; |
| Address: | "College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China. National R & D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China. Electronic address: heyanfu819@163.com. College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China. College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China" |
| DOI: | 10.1016/j.foodchem.2022.134112 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48, and 56 degrees C) were investigated, and the sensory quality, flavor substances, nonenzymatic reactions, and protein degradation were analyzed. Significant flavor differences were observed among different drying temperatures (P < 0.05), with several sensory properties showing superior results in the 40 degrees C group. Thirteen volatile compounds that contributed to the overall aroma were screened according to the relative odor activity value. Glu (umami taste) and Ala (sweet taste) were identified as key flavor substances based on the taste activity value. Nonanal, hexanal, heptanal, acetoin, pentadecane, and octanal represented the flavor markers. The flavor sources at higher drying temperatures included the joint action of lipid oxidation and the Maillard reaction, while those at lower temperature were lipid oxidation and protein degradation, which increased the aldehyde and free amino acid levels in the product, thus leading to the best flavor" |
| Keywords: | Animals Temperature *Food Handling/methods *Volatile Organic Compounds/analysis Acetoin Aldehydes/analysis Taste Odorants/analysis Fishes Amino Acids Lipids Drying temperature Flavor Flavor source Semi-dried golden pompano Volatile compounds; |
| Notes: | "MedlineQiu, Dan Duan, Rubi Wang, Yueqi He, Yanfu Li, Chuan Shen, Xuanri Li, Yongcheng eng England 2022/09/14 Food Chem. 2023 Feb 1; 401:134112. doi: 10.1016/j.foodchem.2022.134112. Epub 2022 Sep 5" |
