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| 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 |
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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.
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2020, Vol. 34 
