Analysis and Comparison of Methods for Removal of Fishy Substances in Sargassum fusiforme
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Abstract:
To analyze and remove fishy substances in Sargassum fusiforme, this study used natural plants such as Japanese honeysuckle, lemon, matcha, and grape seed peel as deodorizers for headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. In addition, comparison of the NIST14 mass spectrometry database, retention index analysis, and gas chromatography-olfactometry (GC-O) were performed to determine the best deodorant and deodorization process. The results revealed 24 volatile flavor substances from S. fusiforme, of which aldehydes, ketones, and alcohols were the primary sources of fishy flavor. Among the four natural plant deodorizers, Japanese honeysuckle had the best deodorization effect, and 19 volatile flavor components were detected. Japanese honeysuckle significantly decreased the primary fishy substances such as aldehydes, ketones, and alcohols in S. fusiforme and also increased floral flavors. The best conditions for deodorization processing were addition of 4% Japanese honeysuckle and heating at 55 ℃ for 60 min. This study provides a theoretical basis for the development and utilization of S. fusiforme.
