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| Changes in Volatile Flavor Compounds during Heat Processing of Cololabis saira |
| GONG Hui1, YANG Zhen1, LIU Meng1, PENG Zhaohui2, TIAN Ying2, SHI Zhijia1,* |
| 1. China Meat Research Centre, Beijing 100068, China; 2. Beijing Beishuijialun Product of Water Co. Ltd., Beijing 100068, China |
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Abstract The impact of heat processing on the volatile flavor compounds of Cololabis saira was examined by electronic
nose, sensory evaluation and solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPMEGC-
MS). The results showed that a total of 27 volatile flavor compounds were identified in fresh Cololabis saira, including
hexanal, 2,4-trans,trans-heptadienal, (E)-2-hexenal, (Z)-2-penten-1-ol, heptanal, (E,E)-2,4-hexadienal, 1-penten-3-ol and
2,3-pentanedione and 48 in heat-processed Cololabis saira, including hexanal, cis-3-methylcyclohexanol, trans-2-octen-1-ol,
(Z)-3-octen-1-ol, 2,4-hexadien-1-ol, 2,4-decadien-1-ol, 2-ethyl furan, 2-pentyl furan and trans-2-(2-pentenyl)furan. The
volatile flavor compounds of Cololabis saira were significantly changed before and after heat processing, that is the relative
contents of fishy odor compounds including alcohols, aldehydes and ketones were reduced and the compounds responsible
for the oily flavor, meaty flavor, barbecue aroma and other pleasant flavors were increased. Different heating temperatures
had different effects on the flavor composition of Cololabis saira. There were significant differences between treatments at
100 ℃ and at 115 or 121 ℃, and the 115 ℃ treated sample had higher sensory evaluation scores. The results were helpful to
select the optimal processing temperature for Cololabis saira products.
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