ZHANG Jianyou, LIU Min, GU Saiqi, CHONG Yunqing, DING Yuting, ZHOU Xuxia
In this experiment, the volatile substances of silver carp, odor activity compounds from all the volatiles were studied and the effects of different rinse mediums on the removal of these compounds were investigated. Six kinds of different mediums were used to rinse silver carp, including distilled water, 0.5% NaCl solution, 0.35% Na2CO3solution, 0.5% NaCl + 0.35% Na2CO3solution, 9% Urea solution and 0.05% Tween solution. Six MonoTrap RCC18 were applied to extract volatile compounds of 6.00 ± 0.01 g minced fish sample under 100 ℃ for 50 min under a headspace extraction mode, which were then separated and identified by GC/MS and quantified by an internal standard method. Odor Activity Value (OAV) method was employed to select the key odor substances from all the volatiles. A total of 60 substances were identified in silver carp including 14 kinds of aldehydes, 5 kinds of alcohols, 6 kinds of ketones, 17 kinds of hydrocarbon compounds and 8 kinds of heterocyclic compounds. And among 17 substances were odor activity compounds which contribute to the unique flavor of silver carp. Rinsing by distilled water, 0.5% NaCl solution, 0.35% Na2CO3 solution, 0.5% NaCl + 0.35% Na2CO3 solution, 9% Urea solution and 0.05% Tween solution decreased the total number of aroma substances to 44,36,34,26,33,27; odor activity substances to 17,16,10, 7,15 and 15, respectively. Six rinsing solutions could remove parts of volatile components at different degree. Due to the unique effect of salt and alkaline on aroma substances, 0.5% NaCl + 0.35% Na2CO3 solution proved to be the best for deodorization. Tween solution contains a good effect of deodorization by physical adsorption. These research results can provide basis theory for the removal of odor substance of freshwater fish surimi.