title: Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation.
abstract: The present study investigated the volatile compounds of silver carp mince and the effects of washing processes on the integral aroma characteristics and aroma-active compounds (AACs) of the mince. 57 volatile compounds were identified by monolithic material sorptive extraction (MMSE) and GC-MS analysis, and 13 volatile compounds with odor activity values greater than 1 (OAVs > 1) were further selected as AACs contributing primarily to the integral aroma profile of silver carp. Washing methods affected the overall aroma profiles of fish samples by washing away or facilitating the release of AACs but to different extents. Compared with water washing, washing with saline and weak alkaline solution removed more AACs. Washing with water three times (T2) exhibited a relatively stronger removal effect on most AACs compared to washing with water twice (T1). Washing with a high concentration of saline (T4) produced a strong removal effect on AACs. The results of sensory evaluation and electronic nose (e-nose) detection for distinguishing the aroma characteristics of different samples demonstrated good agreement with those obtained by OAV analysis.
authors.affiliation: Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Xuxia
authors.initials: X
authors.lastname: Zhou
authors.affiliation: Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Yunqing
authors.initials: Y
authors.lastname: Chong
authors.affiliation: Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China.
authors.forename: Yuting
authors.initials: Y
authors.lastname: Ding
authors.affiliation: Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: gusaiqi@zjut.edu.cn.
authors.forename: Saiqi
authors.initials: S
authors.lastname: Gu
authors.affiliation: Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: linliu85@126.com.
authors.forename: Lin
authors.initials: L
authors.lastname: Liu
mesh_terms: D000818:Animals; D002347:Carps; D005591:Chemical Fractionation; D062609:Electronic Nose; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis*; D012903:Smell; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: E-nose; Gas chromatography–mass spectrometry (GC–MS); Monolithic material sorptive extraction (MMSE); Odor activity value (OAV); Sensory evaluation; Silver carp; Washing