Journal
RSC ADVANCES
Volume 9, Issue 67, Pages 39090-39099Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c9ra06287d
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Funding
- National Key R&D Program of China [2016YFD0401202]
- Sci-tech Innovation Project for Excellent Young and Middle-Aged University Teachers of Hubei Province [T201809]
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Contamination of microorganisms causes a rapid deterioration in the quality of fresh sturgeon meat, which results in the shortening of the shelf-life and increase in the health risk. In this paper, two preservation treatments based on microbial control were considered. During the chilling storage (0-6 days) period, the sensory analysis and the volatile compound (VOC) evaluation were performed by electronic nose and SPME-GC/MS. Results showed that washing with acidic oxidized electrolyzed water and the addition of epsilon-PL influences the sensitive VOCs of the fresh sturgeon by inhibiting the spoilage of microbes or introducing the chemical agents like free chlorine and reactive oxygen species. Furthermore, GC/MS analysis detected more than 40 kinds of VOCs, mainly aldehydes and ketones, in the fresh sturgeon during the chilling storage period. The relative content of heptanal, nonanal, and acetophenone increased linearly with the storage time in all the groups, where R-2 of all the groups was larger than 0.9. However, the content of hexanal and octanal decreased simultaneously. This indicated that the present work discovered the potential biomarkers acting as indicators for rapidly evaluating the quality of sturgeon products.
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