Author(s): LI Dong-sheng, LI Yang, WANG Chao, LIAO Li, WANG Lan, XIONG Guang-quan, CHENG Wei, QIAO Yu, Hubei University of Technology/Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences / Agricultural Products Processing Subcenter of Hubei Agricultural Science &Technology Innovation Center, Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Agricultural Products Processing Subcenter of Hubei Agricultural Science &Technology Innovation Center
Pages: 49-53
Year: 2014 Issue:  23
Journal: Science and Technology of Food Industry
Keyword:  Megalobrama amblycephala; pickle; air-drying; frying; freeze drying; hot air drying; volatile components;
Abstract: The salted Megalobrama amnblycephala was processed with air drying,frying,freeze drying and hot air drying. The volatile components of Megalobrama amblycephala meat were extracted by headspace solid phase microextraction and identified by gas chromatography- mass spectrometry.The results showed a total of 45,34,34,38 and 43 kinds of compounds were detected in different processing of Megalobrama amnblycephala. Aldehyde,ketone and alcohol was the largest part of volatile components in both salted and four processed Megalobrama amnblycephala.Base on volatiles components of the pickled Megalobrama amnblycephala.The volatile components of Megalobrama amnblycephala meat processied with hot air drying and freeze drying was increased 84.48% and65.39%,respectively.The volatile components of Megalobrama amnblycephala meat processied with air drying and frying was decreased 11.57% and 86.37%,respectively.Base on the degree of the reserved volatile components,The effect of freeze- drying and hot air drying was the best in the four,on the contrary,that of fry was the worst.