(College of Food Science and Technology, Zhejiang University of Technology/Key Laboratory of Marine Fishery Resources Explortment & Utilization of Zhejiang Province/National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
To investigate the effects of different ozone concentrations (0,1,3,5mg/L) in ozone-ice slurry (O-IS) treatment on the flavor of Pseudosciaena crocea during the storage life of excellent grade, the change pattern of volatile flavor substances was analyzed and discussed using solid-phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS) combined with electronic nose technique, and the fresh fish cubes and fish cubes preserved with traditional flake ice method were used as controls. The results showed that a total of 35 volatile components, mainly aldehydes, hydrocarbons and alcohols, were detected in the Pseudosciaena crocea samples by SPME-GC-MS. Among them, the quantitative analysis of hexanal, heptanal, 1-octen-3-ol and etc., which were the volatile substances that made the fish fishy, proved that 1mg/L O-IS treatment could degrade the content of fishy smell substances in Pseudosciaena crocea while reducing the oxidation effect of ozone on the fish flesh. Electronic nose analysis found that the response to fishy odor substances in the O-IS treatment groups were significantly lower than that in the control group. Moreover, after 1mg/L O-IS treatment, the fishy substances were not detected by the electronic nose. This study showed that within the shelf life of excellent grade of Pseudosciaena crocea, the 1.00mg/L O-IS treatment could significantly reduce the fishy substance content of Pseudosciaena crocea.
LIU Jianhua, ZHU Rongrong, ZENG Qianhua, TANG Wei, DING Yuting. Effects of Ozone-Ice Slurry Treatment on Flavor of Pseudosciaena crocea Based on SPME-GC-MS and Electronic Nose Analysis[J]. Journal of Food Science and Technology,2023,(1):154-162.Copy