期刊
FOOD CHEMISTRY
卷 138, 期 4, 页码 2365-2373出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.11.135
关键词
Senegalese sole; Fish skin; Heat treatment; Storage time; Volatile characterization
资金
- Quadro de Referencia Estrategico Nacional - QREN
- Programa Operacional Regional do Norte - ON2
- European fund for regional development - FEDER
- National Funds from FCT (Fundacao para a Ciencia e a Tecnologia) [PEst-OE/EQB/LA0006/2011, SFRH/BPD/63851/2009]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/63851/2009] Funding Source: FCT
The effect of heat treatment and the presence or absence of fish skin on the volatile composition of Senegalese sole muscle was studied. The volatile profile of Senegalese sole at different storage periods was also evaluated. All samples were analysed by HS-SPME-GC-IT/MS and subjected to sensory evaluation. As expected, cooking enhanced the production/liberation of volatile compounds. Fish with the skin present, after cooking, had higher levels of sulphur compounds, 2-nonanone, ethyl octanoate and lower contents of hexanol and heptanol than skinned fish; moreover, the samples with the skin had a better overall sensory acceptability. During storage, changes on the volatile composition of Senegalese sole samples were found. The major differences were obtained after 2 weeks of storage. Compounds such as hexanal, heptanal, octanal, decanal, (E)-2-hexenal, (E)-2-decen-1-al, (E,Z)-2,6-nonadienal, benzaldehyde, 4-ethyl-benzaldehyde, 1-penten-3-ol, heptanol and (E)-2-octen-1-ol decreased after 2 weeks of storage, and other compounds, such as 3-methyl-1-butanal, 2-methyl-1-butanal, 2-heptanone, dimethyl trisulphide, dimethyl tetrasulphide and 2-methyltetrahydrothiophen-3-one increased. These differences were confirmed by sensory evaluation. Principal component analysis was applied to the chemical data. (C) 2013 Elsevier Ltd. All rights reserved.
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