Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon
文献类型： 外文期刊
作者： Pan, Chuang 1 ; Shi, Shuo 1 ; Yang, Xianqing 1 ; Xiang, Huan 1 ; Wang, Di 1 ; Zhao, Yongqiang 1 ; Ouyang, Qianqian 2 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl Res & Dev Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Guangdong Med Univ, Sch Ocean & Trop Med, Zhanjiang 524023, Guangdong, Peoples R China
3.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
4.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China
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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