Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp

Wen Zheng Shi; Xi Chang Wang; Miao Miao Ying; Yao Zhou Zhu; Ning Ping Tao; Yuan Liu

doi:10.4028/www.scientific.net/AMR.236-238.2739

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Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238Effect of Seasons on Volatile Compounds of Dorsal...

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.

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Periodical:

Advanced Materials Research (Volumes 236-238)

Pages:

2739-2743

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2739

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Online since:

May 2011

Authors:

Wen Zheng Shi, Xi Chang Wang, Miao Miao Ying, Yao Zhou Zhu, Ning Ping Tao, Yuan Liu

Keywords:

Dorsal Meat, Grass Carp, Odor, SPME-GC-MS, Volatile Compound

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