Effect of processing methods on the volatile components of Ethmalosa fimbriata using a two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC × GC‐TOF‐MS) technique

Abstract

Changes in fish odor are attributed to volatile compounds’ generation. In this study, the effect of three processing methods (boiling, sun-drying, and smoke-drying) on the volatile compounds produced from Ethmalosa fimbriata was investigated using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF-MS). For complete cooking, appropriate fish samples were boiled slowly in water, while sun-drying was achieved traditionally. An improved Altona-type smoking oven was utilized for the smoke-drying process. The experimental results revealed the production of alkene, alkyne, alcohol, ketone, acids, esters, amines, sulfur-containing, and miscellaneous volatile compounds. Although the selected processing methods were effective for preserving E. fimbriata from the release of some volatile compounds associated with fish spoilage, they also contributed to the release of other volatile compounds and odor production. Boiling and smoke-drying were specifically found to be efficient for the removal of the three amines detected in the fresh fish sample, including carcinogenic N-nitrosodimethylamine. Practical applications The current research describes the potential of the studied processing methods (boiling, sun-drying, and smoke-drying) to preserve E. fimbriata from the production of some volatile compounds associated with fish spoilage. Boiling and smoke-drying were specifically found promising for preserving fish against the release of carcinogenic N-nitrosodimethylamine.