Paper Title:
Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp
  Abstract

In this paper, the volatile compounds of the dorsal meat of cultured grass carp in different seasons were identified by SPME(solid phase micro-extraction)-GC (gas chromatography)-MS (mass spectrometry). The results showed that SPME was effective to analysis of the volatiles in grass carp. According to GC-MS, 21, 43, 42 and 42 volatile compounds were detected in dorsal meat of grass carp in spring, summer, autumn and winter respectively. The volatile components are mostly carbonyl compounds and alcohols, the respective relative contents are above 90%. The relative content of the volatile compounds of cultured grass carp in different seasons has the significance difference by ANOVA. Seasons have greater effect on the volatile compounds of dorsal meat of grass carp. The study will enrich the theoretical knowledge of flavor chemistry and provide an effective solution to the current situation of low proportion of fish processing.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2739-2743
DOI
10.4028/www.scientific.net/AMR.236-238.2739
Citation
W. Z. Shi, X. C. Wang, M. M. Ying, Y. Z. Zhu, N. P. Tao, Y. Liu, "Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp", Advanced Materials Research, Vols. 236-238, pp. 2739-2743, 2011
Online since
May 2011
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Price
$32.00
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