Analysis of Cooking Wine Pickling on Flavor of Fried Tilapia
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, sensory evaluation, electronic nose detection and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) analysis were performed to investigate the deep-fried tilapia pre-marinated with different cooking wines (beer, white liquor and yellow liquor), and compare the flavor differences post deep-frying, and analyze the volatile compounds. The results of sensory evaluation showed that compared with the unmarinated fish sample, the wine aroma and meat flavor of the deep-fried tilapias pre-marinated with a cooking wine were significantly enhanced, while the metallic smell, traditional Chinese medicine smell and earthy odor were significantly weakened. The electronic nose detection revealed that nitrogen oxides, methyls, aldehydes and ketones were important flavor components of deep-fried tilapia, with the volatile components of deep-fried tilapias pre-marinated with different cooking wines being significantly different. A total of 49 substances were detected by GC-IMS, with nonaldehyde, furan, hexanal, benzaldehyde, 2-hexanone, 1-octene-3-ol, ethyl propionate, (E)-2-butenal being the common substances in all analyzed samples (which exhibited oily, fruity, leafy and earthy odors). Nonanal, hexanal, hexanone and pentanol were detected in deep-fried fish pre-marinated with different cooking wines, with their wine aroma and meat flavor being enhanced while the fishy smell being weakened. However, the pungent substances, (E)-2-pentenal and 4,4-dimethylheptane, were detected only in the deep-fried fish pre-marinated with white liquor and yellow liquor, indicating that the marination with white liquor and yellow liquor had negative effects on the flavor of deep-fried fish. The meat flavor and earthy smell were effectively enhanced and reduced, respectively, for the deep-fried fish pre-marinated with beer. Combined with sensory evaluation, the flavor of deep-fried tilapia was enhanced effectively after the marination with beer. The results of this study provide a data basis and theoretical reference for improving the processing of deep-fried tilapia.
