Effects of Different Cooking Methods on Volatile Components of <i>Ctenopharyngodon idella</i> Meat

ZHANG Xuan; MO Haoran; ZHAO Hui; LI Xin; HE Yu; HUANG Mingzheng; TANG Weiyuan

doi:10.13386/j.issn1002-0306.2023070063

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 263-272. > DOI: 10.13386/j.issn1002-0306.2023070063

ZHANG Xuan, MO Haoran, ZHAO Hui, et al. Effects of Different Cooking Methods on Volatile Components of Ctenopharyngodon idella Meat[J]. Science and Technology of Food Industry, 2024, 45(10): 263−272. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070063.

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Effects of Different Cooking Methods on Volatile Components of Ctenopharyngodon idella Meat

ZHANG Xuan^1,,
MO Haoran²,
ZHAO Hui³,
LI Xin^3, ,,
HE Yu³,
HUANG Mingzheng²,
TANG Weiyuan^{1, 2, ,}

1.
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
2.
College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, China
3.
Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China

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Received Date: July 09, 2023
Available Online: March 17, 2024

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Abstract

Abstract

The effects of different cooking methods (raw, microwave, steaming and frying) on the volatile components of Ctenopharyngodon idella were analyzed by gas chromatography-mass spectrometry, electronic nose technique and sensory evaluation. The results of gas chromatography-mass spectrometry showed that 78 volatiles were detected in 4 cooking methods, mainly olefin, alkanes, aldehydes, esters and other volatile compounds, and the number and content of components in frying methods were higher than those in other processing groups. The electronic nose and principal component analysis showed that, compared with raw fish, the volatiles of fish was closer between steaming and microwave, and fried one had a greater effect on the volatiles. The results of sensory evaluation showed that the fish smell in four treatments all had a certain fishy and grassy taste, but the fried one was mainly manifested in burnt and greasy taste. In addition, the special volatile compounds such as trans, trans-2,4-decenal, 2-furanaldehyde and 2-amyl furan produced during frying give the smell of roast meat, which could cover the off-odor such as fishy and grassy. In summary, the volatiles of Ctenopharyngodon idella were mainly aldehydes and esters, and compared with raw fish, frying had the greatest impact on the volatile components, which could better reduce the fishy off-flavor, the results would provide a theoretical basis for the development of deep processing technology for Ctenopharyngodon idella meat.
- Ctenopharyngodon idella meat,
- cooking method,
- volatile components,
- gas chromatography-mass spectrometry,
- electronic nose,
- sensory evaluation

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