Effect of Majiayou Peel on Volatile Compounds in Carassius auratus during Storage

Headspace solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS)were used to detect the changes of volatile compounds in the meat of the Carassius auratus stored in the refrigerator at 4℃ for 3 days packed by Majiayou peel. The results showed that there were 26 kinds of volatile substances in the Carassius auratus meat,and the relative content of alcoholic compounds washighest,a total of 8 species,accounting for 61.17%. The fish were packed by fresh or dried Majiayou peel and stored in refrigerator at 4℃ for 3 days,and the volatile substances increased 30 and 40 species,respectively. The increase level of dipentene with lemon aroma was the most from 16.8% to 60.33% and 50.73%,respectively. The volatile substances in the peel of Majiayou were also detected. The content of dipentene in fresh and dried peels was 37.12% and 18.77% respectively,indicating that the dipentene in the Carassius auratus was mainly from the peel of Majiayou.