Abstract
The aim of the present study is to investigate the effects of Monascus fermentation on the aroma pattern of semi-dried grass carp. Semi-dried fish was fermented using Monascus purpureus GDMCC3.439. The volatile flavor substances present in fresh fish, semi-dry fish and Monascus fermented semi-dried fish were compared by simultaneous distillation and extraction combined with gas chromatograph-mass spectrometer (GC-MS). The results showed that alcohols, aldehydes and ketones were the main components of the flavor of the unfermented and fermented semi-dried grass crap. Monascus fermentation could significantly affect the volatile flavor substances of semi-dried grass carp. Moreover, the processing of semi-dried fish fermented by Monascus could not only effectively improve the fishy smell of fresh fish, but also make up for the defect of the pickled flavor of semi-dried fish. Eighteen of the main volatile components in semi-dried fish fermented by Monascus were identified by relative odor activity value (ROAV), as follows: 1-octene-3-ol, phenylethanol, hexanal, heptanal, nonanal, (E)-2-octenal, 3-Methyl-1-butanal, benzaldehyde, (E)-2-nonenal, (E,E)-2,4-heptadienal, (E)-2-Decenal, phenylacetaldehyde, (E,E)-2.4-decadienal, tetradecanal, 2,3-butanone, 2,3-octanedione, alpha-pinene, 2-pentane furan.
Highlights
Grass carp (Ctenopharyngodon idellus), one of the four largest freshwater fish in China, is very popular among consumers because of its rapid growth, high yield, and low price [1]
The results showed that alcohols, aldehydes and ketones were the main components of the flavor of the unfermented and fermented semi-dried grass crap
The total ion chromatograms of the fresh fish group, unfermented semi-dried fish group and the fermented semi-dried fish group were determined by Simultaneous distillation and extraction (SDE)-gas chromatograph-mass spectrometer (GC-MS), respectively, as shown in Figure 1, Figure 2 and Figure 3
Summary
Grass carp (Ctenopharyngodon idellus), one of the four largest freshwater fish in China, is very popular among consumers because of its rapid growth, high yield, and low price [1]. Grass carp is mainly freshly sold due to the high cost of storage [2]. The production of fresh fish is greatly influenced by seasonal. To prevent fresh fish from deterioration, it is commonplace for the fish to be processed into salted fish. The traditional salted fish has high salt content and poor taste, which does not meet the dietary habits of modern people
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