The Changes of Meat Quality,Protein Composition and Volatile Flavor Compounds in Stinky Mandarin Fish(Siniperca chuatsi)during Superchilled Storage
The stinky mandarin fish was stored at superchilled temperature(-2 ℃),and the changes of garlic-cloves shaped meat quality,protein composition and volatile flavor compounds of fish were investigated.The results showed that the garlic-cloves shaped meat turned red after storage for 15 days,the a*value increased from negative(green)to posi-tive(red)and the whiteness decreased significantly.The hardness continuously increased whereas springiness and cohe-siveness showed a reverse trend,the overall sensory quality also decreased significantly.The SDS-PAGE results revealed that the sarcoplasmic protein and myofibrillar protein continuously degraded during superchilled storage.The results of GC-IMS analysis showed that a total of 31 kinds of volatile flavor compounds were detected during storage.Octanal,propionic acid,acetoin,hexyl acetate and amyl butyrate continuously accumulated during storage.The content of propi-onic acid with irritating odor was relatively high,and increased significantly after storage for 15 days,which make a-gainst the normal flavor of stinky mandarin fish.In summary,the sensory and flavor qualities of stinky mandarin fish maintained well within 15 days under the superchilled storage at-2 ℃ and began to deteriorate afterwards.The results provides a theoretical basis for the quality controlling of stinky mandarin fish during superchilled storage.
万方数据
维普
