Flavor Quality Changes of Turbot (<i>Psetta maxima</i>) Stored at -2 and 0°C-Reference-Cited by-同舟云学术

Flavor Quality Changes of Turbot (Psetta maxima) Stored at -2 and 0°C

Published:2020-05 Issue: Volume:841 Page:317-321
ISSN:1662-9795
Container-title:Key Engineering Materials
language:
Short-container-title:KEM

Author:

Zhao Hong Lei¹,Yin Yi Ming¹,Liu Ying¹,Xu Yong Xia¹,Li Xue Peng¹,Li Jian Rong¹

Affiliation:

1. Bohai University

Abstract

The effect of super-chilling at -2°C compared with ice storage at 0°C on flavor quality changes of turbot (Psetta maxima) was investigated. Changes in total volatile basic nitrogen (TVB-N), sensory attributes and volatile compounds were periodically examined for 20 days. Results demonstrated that super-chilling retarded the increases of TVB-N values and maintained better sensory quality compared to the ice storage. Additionally, GC-MS analysis showed super-chilling could more effectively maintain the characteristic volatiles responsible for fresh fish flavor and reduce the contents of putrid compounds such as TMA and acetic acid.

Publisher

Trans Tech Publications, Ltd.

Subject

Mechanical Engineering,Mechanics of Materials,General Materials Science

Link

https://www.scientific.net/KEM.841.317.pdf

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