Effects of ultra- high pressure combined with 6- gingerol processing on quality and flavor changes of sea bass( Lateolabrax japonicus) during refrigerated storage

In order to study the effects of ultra- high pressure combined with 6- gingerol on quality and flavor changes of sea bass( Lateolabrax japonicus) during refrigerated storage. The quality and flavor changes of sea bass muscles under different treatments at 4 ℃ were compared and analyzed by sensory evaluation,color and structure characteristics with headspace solid- phase microextraction coupled with gas chromatography- mass spectrometry( GC- MS).The results indicated that effects of ultra- high pressure combined with 6- gingerol on the quality of sea bass during refrigerated storage was significantly better than other groups.Sensory quality,color and structure characteristics were also improved.The analyses of headspace solid- phase microextraction coupled with gas chromatography- mass spectrometry( GC- MS) showed that the volatile compounds of sea bass fillets at different storage times under different treatments changed obviously,the main volatile substances were alcohol,aldehyde,ketone,acid,ester,hydrocarbon,aromatic,nitrogen compounds,etc. All these component differences were in their flavor style differences.