Freshness and Volatile Compounds of Muraenesox cinereus Fillet with Ice-temperature Vacuum Drying
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Abstract:
The changes on freshness and volatile compounds of Muraenesox cinereus fillet with ice-temperature vacuum drying were detected by high performance liquid chromatograph and gas chromatograph-mass spectrometer, meanwhile, vacuum freeze drying and hot air drying were used as comparison. The results showed that there was no significant change in K value of ice-temperature vacuum drying sample compared with the fresh sample. Volatile compounds content was reduced and acid value, namely fat oxidation degree was increased. K values of ice-temperature vacuum drying sample and vacuum freeze drying sample were 2.28% and 2.04%, respectively, with less significant difference. While the highest K value of hot air drying sample was up to 26.64%, Meanwhile IMP content in ice-temperature vacuum drying sample was obvious higher than the other two drying samples. Carbonyl compounds and alcohols played main roles in the flavor of Muraenesox cinereus muscle. After ice-temperature vacuum drying, 11 kinds of carbonyl compounds (38.18%) were detected, which was less than that in fresh sample. Moreover, acid value of fresh, ice-temperature vacuum drying、vacuum freeze drying and hot air drying sample were 1.22, 1.74, 3.60, 4.33 in turn.
