Effect of Seasons on Volatile Compounds in Grass Carp Meat

Abstract:

In this paper, the volatile compounds of the belly meat and red 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 meat. According to GC-MS, 26, 44, 41 and 26 volatile compounds were detected in belly meat of grass carp in spring, summer, autumn and winter respectively; 48, 46, 43 and 53 volatile compounds were detected in red 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 great effect on the volatile compounds of grass carp meat and the impact on red meat is smaller than belly meat 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.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1565-1571
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1565
• Online since: July 2012
• Authors: Wen Zheng Shi, Miao Miao Ying, Xi Chang Wang
• Keywords: Grass Carp, Meat, Odor, SPME-GC-MS, Volatile Compound

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