Zhang, Jing-jing published the artcileOdor characteristics of white croaker and small yellow croaker fish during refrigerated storage, Category: esters-buliding-blocks, the main research area is odor characteristics white croaker fish refrigerated storage; electronic nose (e-nose); gas chromatography-mass spectrometry (GC-MS); odor characteristics; small yellow croaker; white croaker.
White croaker and small yellow croaker both belong to the fish family Sciaenidae, but their economic value and odor characteristics are quite different. In this study, electronic nose and gas chromatog.-mass spectrometry were utilized to explore the odor characteristics of the two stored for different refrigeration periods. The results showed that their odor profiles could be clearly distinguished by principal component anal. Compounds associated with fresh white croaker were found to be more complex than smaller yellow croaker through the load graph, while the result was opposite in later cold storage. The absolute peak areas of compounds like trimethylamine and 3-methyl-butanol were 6.42 and 1.42, resp., in the white croaker, which were higher than in the small yellow croaker at the first day of refrigeration. And compound such as indole was first produced in white croaker during late cold storage. However, there were more compounds related to spoilage in the small yellow croaker; compounds like phenylethyl alc. and benzeneacetaldehyde were not detected in the white croaker. Practical applications : White croaker and small yellow croaker are almost indistinguishable in appearance, especially after being cooked. But there are vast differences in their meat quality and odor characteristics, which affect their com. values. As a result, a lot of white croakers are dyed and sold as small yellow croakers, although this does not change their eating or odor qualities. Principal component anal. of the odor characteristics of the two species of fish stored for different periods of refrigeration might provide some scientific basis for exploring the causes of their economic value differences.
Journal of Food Biochemistry published new progress about Food storage (refrigerated). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics