Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

Volatile and non-volatile compounds, which contribute to flavor in raw fish, were compared in raw, cooked and recooked silver carp. In total, 20, 34 and 34 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons and heterocyclic compounds, were identified in raw, cooked and recooked...

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Bibliographic Details
Published in:Fisheries science 2009-07, Vol.75 (4), p.1067-1075
Main Authors: Liu, J.K.(Huazhong Agricultural Univ., Wuhan (China)), Zhao, S.M, Xiong, S.B, Zhang, S.H
Format: Article
Language:English
Subjects:
ACIDE AMINE LIBRE
ALCOHOLES
ALCOHOLS
ALCOOL
ALDEHIDOS
ALDEHYDE
ALDEHYDES
Amino acids
AMINOACIDOS LIBRES
Biomedical and Life Sciences
CARP
CARPA
CARPE
COCCION
Comparative analysis
COMPOSE VOLATIL
COMPUESTO VOLATIL
COOKING
CUISSON
Effects
Fish & Wildlife Biology & Management
FLAVEUR
FLAVOUR
Food Science
FREE AMINO ACIDS
Freshwater
Freshwater & Marine Ecology
Hydrocarbons
HYPOPHTHALMICHTHYS MOLITRIX
Ketones
Life Sciences
NUCLEOTIDE
NUCLEOTIDES
NUCLEOTIDOS
Original Article
Peptides
SABOR
VOLATILE COMPOUNDS
Volatile hydrocarbons
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Summary:Volatile and non-volatile compounds, which contribute to flavor in raw fish, were compared in raw, cooked and recooked silver carp. In total, 20, 34 and 34 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons and heterocyclic compounds, were identified in raw, cooked and recooked samples, respectively. Cooking the samples resulted in a significant increase in volatile compounds and the formation of new aldehydes, alcohols, ketones, hydrocarbons and heterocyclic compounds. In addition, the content of free amino acids (FAA) decreased dramatically, and the amount of nucleotides and small peptides significantly changed. With recooking of the samples, the levels of most of the volatile compounds decreased significantly, and there was a substantial change in nucleotides and small peptides. However, the effect of recooking on FAA was not observable.
ISSN:0919-9268
1444-2906
DOI:10.1007/s12562-009-0116-y