Effects of Deodorization Methods on the Flavor Characteristics of Silver Carp Fish Scale Jelly
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Abstract:
To improve the flavor and quality of fish scale jelly, silver carp fish scales were subjected to deodorization (ozone, vinegar, starch, ultrasound, and yeast) and used to prepare fish scale jelly. The effects of different deodorization methods on the flavor characteristics of the fish scale jelly were studied through sensory evaluation, electronic nose test, and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Following treatment with ultrasound, yeast, vinegar, ozone, and starch, the sensory values of the fishy odor of fish scale jelly were 2.60, 1.80, 3.00, 4.10, and 1.40 respectively. Discriminant factor analysis on electronic nose test results of fish scale jelly revealed significant differences among samples subjected to different deodorization treatments. Among these, the ultrasonic group, yeast treatment group, and clear water group were the farthest apart, indicating a better deodorization effect. Through qualitative and quantitative analysis with GC-MS, 132 flavor compounds were detected in each treatment group, of which respectively 28, 24, 32, 51, and 36 volatile compounds were identified in the starch, ultrasonic, yeast, vinegar, and ozone treatment groups. All these numbers were lower than the number of volatile compounds in the clear water control group (64). Among the detected volatile substances, those with a larger contribution to the fishy odor included (E,E)-2,4- heptadienal, hexanal, (E)-2-hexenal, and octanal. Yeast treatment removed all amine substances, and the removal of several other fishy substances was the most obvious. In comprehensive comparison, yeast treatment was the most suitable method to remove the fishy odor from fish scales.
