Variation in Volatile Components of Grass Carp Muscle under Different Storage Conditions
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Abstract:
To investigate the variationin volatile components of grass carp muscleunder different storage conditions, solid phase micro-extraction-gas chromatography-mass spectrometry(SPME-GC-MS) was performed to detect volatile components from samples stored at 0~4 ℃ and 25 ℃, at different time points. Nine types of volatile compounds were detected, including aldehydes, ketones, alcohols, acids, amines, hydrocarbons, and small amounts of other compounds. In addition, the relative content, flavor, and possible origin of the main volatile compounds were further analyzed. The results showed that carbonyl compounds and alcohols were the main volatile components in fresh grass carp muscles, those under cold storage for 9 d, and those stored at room temperature for up to 6 h. In addition, these samples showed higher content of alcohols, and heavy grassy and earthy flavors were noted. After cold storage for 9 d and room-temperature storage for 6 h, the quantities of low-thresh old substances such as acids and amines, were significantly increased. In addition to the effects of aldehydes, strong, sour, and ammonia-like odors were noted. Under room-temperature storage, the characteristic odor of spoilt fish developed more quickly. Thus, fish at room temperature spoilt more quickly than that under cold storage.
