Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
文献类型： 外文期刊
作者： Chen, Tianyu 1 ; Li, Chunsheng 1 ; Huang, Hui 1 ; Zhao, Yongqiang 1 ; Xiang, Huan 1 ; Wang, Di 1 ; Feng, Yang 1 ; Yang, Shaoling 1 ; Chen, Shengjun 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
关键词： Roasted tilapia; Sensory property; Texture; Volatile compound; HS-GC-IMS; Correlation network
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 460 卷
页码：
收录情况： SCI
摘要： Tilapia is suitable for industrial roasting production because of its good flavor and processing adaptability. In this study, the key physicochemical properties and volatile compounds for sensory formation of roasted tilapia were identified after roasting condition optimization. The highest sensory score was obtained at 215 degrees C, 45 min, and 4% oil. During roasting, the a*, b*, hardness, chewiness, and oxidation of proteins and lipids significantly increased, the moisture content decreased, and the myofibrillar protein aggregation was observed by scanning electron microscope. After identification and quantification by headspace-gas chromatography-ion mobility spectrometry, 10 compounds with odor active value >= 1 were selected as characteristic flavor compounds. The correlation network indicated that the sensory formation mainly resulted from Maillard reaction, myofibrillar protein aggregation, and improvement of pleasant volatile flavor compounds induced by oxidation of proteins and lipids and water loss. This study provides an important theoretical basis and technical support for roasted tilapia production.
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