Changes of Lipid-oxidation and Volatile Compounds of Air-dried Golden Pomfret during Processing

The lipid oxidation and volatile components in the back and abdomen of golden pomfret were studied by salting for 2 days and drying for 3 days. The volatile components in processed products of dried pomfret were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS). The results showed that the lipid oxidation degree of fish back was slightly higher than fish belly. The fatty acid compositions of fish back and fish belly were similar,and saturated fatty acid(SFA)increased gradually by 17.28%,19.32%(P<0.05). The monounsaturated fatty acid(MUFA)decreased gradually by 17.46%,11.53%(P<0.05),polyunsaturated fatty acid(PUFA)decreased gradually by 12.24%,11.52%(P<0.05). 35 and 36 kinds of volatile compounds were detected in the dried fish,and 15 and 14 kinds of volatile compounds were added in the dried fish. Compared with the raw materials and marinade,2-ethyl-1-hexanol with mushroom aroma and sweet fragrance was produced in the air-drying stage,which had a greater influence on the flavor of air-dried gold pomfret.