首页|Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel
Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel
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Objectives:This study delves into the alterations in lipids and major flavor compounds occurring throughout various drying stages(raw fish,dry-cured for 4,8,and 12 d)of dry-cured Spanish mackerel(DCSM)and elucidates the mechanism underlying their formation.Materials and Methods:In this paper,we used Thin Layer Chromatography and Headspace Gas Chromatography-Ion Mobility Spectrometry to determine the changes in lipid and volatile substances during the drying process of Spanish mackerel.Results:The phospholipid,triacylglycerol,heptanal,t-2-hexenal,and dimethyl disulfide contents were notably lower in the samples collected 4 d before processing.The peroxide value and thiobarbituric acid reactive substances significantly increased after 4-8 d,concomitant with the generation of numerous volatile compounds,including alcohols,aldehydes,and ketones.Substantial quantities of 2-methylbutyraldehyde,thia-zole,butyl acetate,and trimethylpyrazine emerged during the 8-12 d processing phase.Furthermore,C18∶1n-9,C20∶5n-3,and C22∶6n-3 demon-strated noteworthy correlations with the development of 21 compounds.Principal component analysis,grounded in lipid and volatile compound content,adeptly classified the DCSM drying process into lipolysis and flavor preparation(0-4 d),lipid oxidation and flavor formation(4-8 d),and maturation(8-12 d).The ripening stage played a crucial role in shaping the comprehensive flavor profile.Conclusion:This study offers valuable insights to enhance traditional DCSM flavor processing and regulation.
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