|
Abstract In order to identify the volatile flavor compounds from normal and crispy Nile tilapia, these components were confirmed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the volatile flavor compounds from these two tilapias were different, and the main volatile flavor compounds from two Nile tilapia were heptanal, octanal, decanal, 2,4-decdienal, nonaldehyde, 1-octene-3-ol and 2,3-octanedione. The content of the main volatile flavor compounds of crispy Nile tilapia such as heptanal, octanal, nonanal, 1-Octen-3-ol is more than that in normal Nile tilapia, while contents of decanal and 2,3-octanedione are less than that in normal Nile tilapia, and there is no significant difference in 2,4-decadienal. The composition and concentration of volatile flavor compounds from crispy Nile tilapia were various with different heat treatments. While, heat treatment on two Nile tilapia can reduce content of the fishy smell compounds and change the chemical composition of volatile compounds. Among them, the roasting process can increase butter flavor and produce new lemon flavor, giving the fish a special flavor. Exploring the effects of two Nile tilapia and different heat treatments on the volatile flavor compounds can provide some theoretical guidance for food processing and storage technology, A theoretical basis and related data for the development of crispy tilapia prefabricated dishes, processing technology selection and product follow-up.
|
|
|
|
|
|
2022, Vol. 35 
