Abstract
Due to the effect of microorganisms and enzymes during cold storage, the quality of tilapia declined seriously, which impacted the flavor of tilapia negatively with stench volatile compounds. This study explored the changes of volatile compounds in tilapia fillets during cold storage, identified the key volatile compounds, and determined the roles in flavor through correlation analysis with nucleotides, free amino acids (FAAs), and volatile compounds. A total of 64 volatile compounds in 9 categories were detected via thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS). Octane, 2-nonone, isovaleraldehyde, dimethyl sulfide, and indolizine were identified as key volatile compounds through relative odor activity value (ROAV) screening. Correlation analysis showed that nucleotides and FAAs were related closely to volatile compounds in the characteristic odor. Overall, based on TD-GC-MS, this study revealed the changes of volatile compounds of tilapia fillets during cold storage, which helped to further explore the formation mechanisms of characteristic odor and related metabolic pathways of tilapia fillets during cold storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
