Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon

文献类型： 外文期刊

第一作者： Pan, Chuang

作者： Pan, Chuang;Shi, Shuo;Yang, Xianqing;Xiang, Huan;Wang, Di;Zhao, Yongqiang;Ouyang, Qianqian;Pan, Chuang;Xiang, Huan;Wang, Di;Zhao, Yongqiang;Shi, Shuo

作者机构：

关键词： Frozen storage; Water changes; Muscle tissue; Myofibrillar protein; Volatile compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 457 卷

页码：

收录情况： SCI

摘要： The purpose of this study was to clarify effects of water changes on the quality and volatile compounds of Penaeus monodon during frozen storage. The content of immobilized water decreased significantly while the bound water and free water increased significantly. Total sulfhydryl content, and Ca2+-ATPase activity decreased significantly to 68.31 mu mol/g and 0.127 U/mg, meantime, carbonyl content and MFI value increased significantly to 2.04 mu mol/g prot and 55.10. Total of 50 volatile compounds were identified. Nonanal (M & D), 2-nonanone and octanal were only detected in fresh samples, while 3-hydroxy-2-butanone and 1-hydroxy-2-propanone were only found in the samples after 20 days of storage. Correlation analysis revealed that 6 of the volatile compounds were associated with the change of free water. Total of 28 and 17 volatile compounds showed significant correlations with the immobilized water and bound water, respectively. Four volatile compounds have the potential to be used as the flavor marker.

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