Changes and Correlation of Odor and Freshness of Channel Catfish during Cold Storage
ZHOU Mingzhu, XIONG Guangquan, QIAO Yu, LIAO Li, XIANG Yafang, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi
1.Institute of Agricultural Products Processing and Nuclear Agriculture Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2.School of Bioengineering and Food, Hubei University of Technology, Wuhan 430064, China
Abstract：The volatile flavor components of channel catfish packaged under vacuum or air and stored at 4 ℃ were analyzed by solid phase mciroextraction-gas chromatography mass spectrometry (SPME-GC-MS) combined with electronic nose technology, and the electronic nose sensor signals of these two samples were analyzed. At the same time, the correlation among sensory evaluation results, freshness K value, trimethylamine content and volatile composition, and sensor signals was analyzed. The results showed that hexanal, nonaldehyde, benzaldehyde and 1-octene-3-ol were the characteristic flavor substances of channel catfish during cold storage at 4 ℃. The electronic nose could distinguish among different refrigeration durations and among different packaging methods. Sensory evaluation showed that channel catfish began to spoil starting from 4-5 days and the rate of change in the vacuum-packaged group was slower than that of the air-packaged group. The values of trimethylamine and K value increased gradually with the prolongation of storage time. The freshness of the vacuumpackaged group was better than that of the air-packaged group. The correlation analysis and the principal component analysis showed that the volatile compounds benzaldehyde and 1-octene-3-alcohol may be used for characterizing spoilage.
2020, Vol. 34 
