Changes in the Physical and Chemical and Volatile Flavor Characteristics of Scomberomorus niphonius during Chilled and Frozen Storage

Abstract:

Changes in chemical, textural, and volatile flavor properties were investigated for mackerel fish (Scomberomorus niphonius) stored in cold rooms and freezers. Correlation and multivariate analysis showed a significant time-dependent relationship between TVBN/TMA (Y) and storage time (X) for fish stored in cold rooms, with R=0.996-0.997 values of Gompertz model (Y=a*exp(-exp(b-cX)), and there was a good linear relationship between TVBN and TMA. Combined with the textural properties, the polynomial fitting model (Y=a+bX+cX2+…, R=0.982-0.991) was applied and elucidated the correlation between hardness/springiness (Y) and TVBN (X), the rational function model (Y=(a+bX)/(1+cX+dX2), R=0.975-0.979) used for the chewiness (Y) and TVBN (X). The electronic nose analysis revealed that the variation of muscle volatile flavor compounds was found out along the PC1 to the right, and then along the PC2 to the upward and further to the downward based on the principal component analysis (PCA). Furthermore, the linear discriminant analysis (LDA) had better distinction effect for the changes of fish flavor than PCA. Results from this study suggested that the texture analysis in combination with electronic nose techniques might be utilized as a rapid expeditious process for predicting freshness and shelf life of the alive-storage fish or other aquatic products.

• Periodical: Advanced Materials Research (Volumes 573-574)
• Pages: 1057-1063
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.573-574.1057
• Online since: October 2012
• Authors: Bin Zhang, Shang Gui Deng, Hui Min Lin
• Keywords: Electronic Nose, Scomberomorus niphonius, Texture Properties, TMA, TVBN

References

[1] J.H. Bae, S.H. Yoon and S.Y. Lim: Food Sci. Biotechnol. Vol. 20 (2011). p.709.

[2] S. Simeonidou, A. Govaris and K. Vareltzis: Food Res. Int. Vol 30 (1998). p.479.

[3] Z. Tzikas, I. Ambrosiadis and N. Soultos: Food Control. Vol. 18 (2007). p.1172.

[4] Q.L. Shi, C.H. Xue and Y. Zhao: J. Food Eng. Vol 87 (2008). p.74.

[5] Y. Ozogul and E. Balikci: Food Bioprocess Technol. Vol. 29 (2011). p.1.

[6] P. Malle and S.H. Tao: J. Food Prot. Vol. 50 (1987). p.756.

[7] A.E. Goulas and M.G. Kontominas: Eur. Food Res. Technol. Vol. 224 (2007). p.545.

[8] O. Martinez, J. Salmerón, M.D. Guillén and C. Casas: Food Chem. Vol. 100 (2007). p.498.

[9] T. Mishima, T. Nonaka, A. Okamoto and M. Tsuchimoto: Fisheries Sci. Vol. 71 (2005). p.187.

[10] S. Benjakul, T.A. Seymour, M.T. Morrissey and H. An: J. Food Sci. Vol. 62 (1997). p.729.

[11] AOAC: (Gaithersburg, MD, USA, (1978).

[12] M.C. Bourne: Food Technol. Vol. 32 (1978). p.62.

[13] S. Metin, N. Erkan, C. Varlik and N. Aran: Eur. Food Res. Technol. Vol. 213 (2001). p.174.

[14] K.I. Sallam, A.M. Ahmed, M.M. Elgazzar and E.A. Eldaly: Food Chem. Vol. 102 (2007). p.1061.

[15] A. Ludorff and U. Meyer: Fische und Fisherzeugnisse (Paul Parey Verlag. Berlin Hamburg, 1973).

[16] M. Mbarki, S. Sadok and I. Barkallah: Radiat. Phys. Chem. Vol. 78 (2009). p.288.

[17] S. Simeonidou, A. Govaris and K. Vareltzis: Z Lebensm Unters F. A. Vol. 204 (1997). p.405.

[18] Z.Y. Dai, Y.N. Cui and H.H. Wang: Food Fermentation Ind. Vol. 34 (2008). p.188.

[19] T. Hattula, K. Elfving, U.M. Mroueh and T. Luoma: LWT. Vol. 34 (2001). p.521.

[20] R. Laksmanan, J.R. Piggott and A. Paterson: Trends Food Sci. Technol. Vol. 14 (2003). p.354.

[21] S. Riebroy, S. Benjakul, W. Visessanguan and M. Tanaka: Food Chem. Vol. 102 (2007), p.270.

[22] B. Zhou and J. Wang: Int. J. Agr. Biolog. Vol. 13 (2011). p.707.