Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (<i>Engraulis encrasicholus</i>)

LING Shengnan; LIU Teyuan; CHEN Xueye; WANG Hongli; WANG Xichang; SHI Wenzheng

doi:10.13386/j.issn1002-0306.2021050273

Volume 43 Issue 5

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(5): 322-330. > DOI: 10.13386/j.issn1002-0306.2021050273

LING Shengnan, LIU Teyuan, CHEN Xueye, et al. Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus)[J]. Science and Technology of Food Industry, 2022, 43(5): 322−330. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050273.

Citation:

PDF (6295 KB)

Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus)

1.
Jinzai Food Group Co., Ltd., Changsha 410000, China
2.
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 200000, China

More Information

Received Date: May 30, 2021
Available Online: January 03, 2022

Graphical Abstract

Abstract

Abstract

In order to investigate the effects of different thawing methods (microwave thawing, ultrasonic-assisted thawing, saline thawing and low temperature thawing) on the freshness and volatile flavor compounds of anchovy, the thawing time, water-holding capacity, total viable counts and volatile base nitrogen (TVB-N) of the samples with different thawing methods were analyzed, and electronic nose analysis and detection of volatile flavor compounds was also performed. The results showed that the microwave thawing time was the shortest (22.4 min). Samples thawed in microwave oven maintained the largest water holding capacity, total viable counts and TVB-N value. The ultrasonic-assisted thawing group had the lowest total viable counts and TVB-N value and highest sensory score. The electronic nose could distinguish the odor of anchovy under different thawing methods. The odor of the refrigerator thawing was the biggest difference with the other three groups and the freshness was poor. 36, 41, 45 and 43 volatile compounds were identified in anchovy under four thawing methods, mainly aldehydes and alcohols. Among them, hexanal, heptanal, octanal, nonanal, decanal, phenylacetaldehyde, 1-penten-3-ol, 1-octen-3-ol, benzene and trimethylamine played an important role in the overall flavor formation of anchovy after thawing. Combined with thawing efficiency, freshness index and volatile flavor compounds, ultrasonic assisted thawing was determined to be a better thawing method for frozen anchovy. This study can provide a theoretical basis for processing, transportation and comprehensive utilization of anchovy.
- anchovy,
- thawing methods,
- freshness,
- volatile flavor compounds

FullText(HTML)

References (34)

References

[1]	SHIRISKAR D A, KHEDLKAR G D, SUDHAKARA N S. Preparation of boiled and dried products from anchovies (Stolephorus sp) and studies on quality changes during storage[J]. Journal of Food Processing and Preservation,2010,34:73−86. doi: 10.1111/j.1745-4549.2008.00280.x
[2]	刘海珍, 罗琳, 蔡德陵, 等. 不同生长阶段鳀鱼肌肉营养成分分析与评价[J]. 核农学报,2015,29(11):2150−2157. [LIU H Z, LUO L, CAI D L, et al. Analysis and valuation of nutrient components in the muscle of Engraulis japonicus at different growth stages[J]. Journal of Nuclear Agricultural Sciences,2015,29(11):2150−2157. doi: 10.11869/j.issn.100-8551.2015.11.2150
[3]	WANG H L, ZHU Y, ZHANG J, et al. Study on changes in the quality of grass carp in the process of postmortem[J]. Journal of Food Biochemistry,2018,42(6):1−12.
[4]	LI D, ZHAO H, MUHAMMAD A I, et al. The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets[J]. Food Chemistry,2020,320:126614. doi: 10.1016/j.foodchem.2020.126614
[5]	BENGKULU S, VISESSANGUAN W, THONGKAEW C, et al. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J]. Food Research International,2003,36(8):787−795. doi: 10.1016/S0963-9969(03)00073-5
[6]	朱文慧, 宦海珍, 步营, 等. 不同解冻方式对秘鲁鱿鱼肌肉品质和风味特性的影响[J]. 食品研究与开发,2019(18):84−89. [ZHU W H, HUAN H Z, BU Y, et al. Effects of different thawing methods on quality and flavor characteristics of dosidicus gigas[J]. Food Research and Development,2019(18):84−89.
[7]	葛孟甜, 李肖婵, 林琳, 等. 不同解冻方式对早熟蟹蟹肉理化性质及挥发性风味物质的影响[J]. 食品安全质量检测学报,2019,10(8):105−113. [GE M T, LI X C, LIN L, et al. Effects of different thawing methods on physic-chemical properties andvolatile flavor compounds of precocious crabmeat[J]. Journal of Food Safety and Quality,2019,10(8):105−113.
[8]	CAI L, CAO M, CAO A, et al. The effect of magnetic nanoparticles plus microwave thawing on the volatile flavor characteristics of largemouth bass (Micropterus salmoides) fillets[J]. Food and Bioprocess Technology,2019,12(8):1340−1351. doi: 10.1007/s11947-019-02299-7
[9]	陈君, 霍健聪. 麻辣鯷鱼休闲食品的研制[J]. 食品工业,2011,32(9):80−82. [CHEN J, HUO J C. Study on instant food of spicy-hot flavor anchovy[J]. Food Industry,2011,32(9):80−82.
[10]	高志中. 鯷鱼蛋白粉制备工艺研究[D]. 舟山: 浙江海洋学院, 2011. GAO Z Z. Study on the preparation technology of anchovy protein powder[D]. Zhoushan: Zhejiang Ocean University, 2019.
[11]	AYDIN I, GOKOGLU N. Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage[J]. European Journal of Lipid Science and Technology,2014,116(8):996−1001. doi: 10.1002/ejlt.201300450
[12]	LI H, HU Y, ZHAO X, et al. Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad[J]. LWT-Food Science and Technology,2020,137(1):110403.
[13]	JIANG Q, JIA R U, NAKAZAWA N, et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019,271(15):550−560.
[14]	王凤玉, 曹荣, 赵玲, 等. 解冻方式对冷冻秋刀鱼品质的影响[J]. 食品安全质量检测学报,2015,6(11):4584−4590. [WANG F Y, CAO R, ZHAO L, et al. Effects of thawing methods on quality of Coloabis saira[J]. Journal of Food Safety and Quality,2015,6(11):4584−4590.
[15]	王红丽. 草鱼死后贮藏过程中品质变化研究[D]. 上海: 上海海洋大学, 2019. WANG H L. Study on changes in the qualityof grass carp in the process of postmortem[D]. Shanghai: Shanghai Ocean University, 2019.
[16]	康翠翠, 施文正, 方林, 等. 不同冻结方式对草鱼肉挥发性成分的影响[J]. 食品科学,2018,39(14):229−235. [KANG C C, SHI W Z, FANG L, et al. Effects of different freezing methods on the volatile components of grass carp meat[J]. Food Science,2018,39(14):229−235. doi: 10.7506/spkx1002-6630-201814034
[17]	顾赛麒, 郑皓铭, 戴王力, 等. 不同食盐添加量对腌制草鱼品质和风味的影响[J]. 浙江工业大学学报,2020,48(4):455−465. [GU S Q, ZHENG H M, DAI W L, et al. Effect of salt content on the quality and flavor of salted grass carp[J]. Journal of Zhejiang University of Technology,2020,48(4):455−465.
[18]	ZHOU X, CHONG Y, DING Y, et al. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation[J]. Food Chemistry,2016,207:205−213. doi: 10.1016/j.foodchem.2016.03.026
[19]	崔瑾. 冷冻鱼的微波解冻方法研究[D]. 大连: 大连工业大学. 2012. CUI J. Study on the method of microwave thawing frozen fish[D]. Dalian: Dalian Polytechnic University, 2012.
[20]	马翼飞, 刘欢, 单钱艺, 等. 不同解冻方式对小黄鱼品质的影响[J]. 食品与发酵工业,2021,47(1):222−228. [MA Y F, LIU H, SHAN Q Y, et al. Effect of different thawing methods on the quality of little yellow croaker[J]. Food and Fermentation Industries,2021,47(1):222−228.
[21]	杜鹏飞, 汝医, 孙蓓, 等. 超声波解冻对羊肉品质的影响[J]. 肉类研究,2020,34(1):39−44. [DU P F, RU Y, SUN B, et al. Effect of ultrasonic thawing on quality characteristics of frozen mutton[J]. Meat Science,2020,34(1):39−44. doi: 10.7506/rlyj1001-8123-20190827-203
[22]	牛改改, 秦成丰, 游刚, 等. 解冻方式对近江牡蛎肉感官特征和理化指标的影响[J]. 食品工业科技,2020,41(16):271−278. [NIU G G, QIN C F, YOU G, et al. Effects of thawing methods on sensory characteristics and physicochemical indexes of oyster meat[J]. Science and Technology of Food Industry,2020,41(16):271−278.
[23]	BOONSUMREJ S, CHAIWANICHSIRI S, TANTRATIAN S, et al. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing[J]. Journal of Food Engineering,2007,80(1):292−299. doi: 10.1016/j.jfoodeng.2006.04.059
[24]	翁梅芬, 郇延军, 樊明明, 等. 不同解冻方式对碎虾仁品质特性的影响[J]. 食品工业科技,2015,36(16):162−166. [WENG M F, HUAN Y J, FAN M M, et al. Influence of different thawing methods on the quality of shrimp pieces meat[J]. Science and Technology of Food Industry,2015,36(16):162−166.
[25]	WANG H, LUO Y, SHI C, et al. Effect of different thawing methods and multiple freeze-thaw cycles on the quality of common carp (Cyprinus carpio)[J]. Journal of Aquatic Food Product Technology,2015,24(2):153−162. doi: 10.1080/10498850.2013.763884
[26]	GANHO R, ESTEVEZ M, MORCUENDE D. Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials[J]. Food Chemistry,2011,126(2):772−778. doi: 10.1016/j.foodchem.2010.11.064
[27]	刘欢, 陈雪, 宋立玲, 等. 不同解冻方式对鲐鱼鲜度及品质的影响[J]. 食品科学,2016,37(10):259−265. [LIU H, CHEN X, SONG L L, et al. Effect of different thawing methods on freshness and quality ofScomber japonicus[J]. Food Science,2016,37(10):259−265. doi: 10.7506/spkx1002-6630-201610044
[28]	秦刚. 荣昌猪肉在不同烤制温度中挥发性风味物质的研究[D]. 重庆: 西南大学, 2011. QIN G. Study on the aroma compounds of Rongchang pork at different core temperature in processing[D]. Chongqing: Southwest University, 2011.
[29]	余力, 贺稚非, 王兆明, 等. 不同解冻方式对伊拉兔肉挥发性风味物质的影响[J]. 食品科学,2015,36(22):95−101. [YU L, HE Z F, WANG Z M, et al. Effect of different thawing methods on volatile flavor compounds of hyla rabbit meat[J]. Food Science,2015,36(22):95−101. doi: 10.7506/spkx1002-6630-201522017
[30]	SABIO E, VIDAL-ARAGON M C, BERNALTE M J, et al. Volatile compounds present in six types of dry-cured ham from south European countries[J]. Food Chemistry,1998,61(4):493−503. doi: 10.1016/S0308-8146(97)00079-4
[31]	XIE J, SUN B, ZHENG F, et al. Volatile flavor constituents in roasted pork of mini-pig[J]. Food Chemistry,2008,109(3):506−514. doi: 10.1016/j.foodchem.2007.12.074
[32]	IGLESIAS J, MEDINA I. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle[J]. Journal of Chromatography A,2008,1192(1):9−16. doi: 10.1016/j.chroma.2008.03.028
[33]	FU X, XU S, ZHANG W. Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin[J]. Food Research International,2009,42(1):85−90. doi: 10.1016/j.foodres.2008.09.004
[34]	EDWARDS R A, ORDONEZ J A, DAINTY R H. Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages[J]. Food Chemistry,1999,64(4):461−465. doi: 10.1016/S0308-8146(98)00066-1

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	贺伟春，刘亚平，狄建兵，宋支萱. 黄菜即食肉丸配方优化及贮藏特性. 食品工业科技. 2024(14): 175-183 . 本站查看
2.	张苗靖，郭庆启，符群，柴洋洋，包怡红，李芳菲. 三种食用菌对冻融猪肉饼贮藏品质的影响. 食品工业科技. 2024(17): 83-94 . 本站查看
3.	庞景涛，胡霞，陈丽娟，栗懿琳，吴笛. 香辛料胡椒及其提取物胡椒碱对新鲜牛肉保鲜效果评价. 成都大学学报(自然科学版). 2024(03): 238-247 .
4.	李润桦，葛玉琳，罗兰，来进成. 不同蛋白质水平日粮对育肥牦牛血液生化指标及生长性能的影响. 中国牛业科学. 2023(06): 24-29 .