Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage
In order to explore the changes of physicochemical indexes and volatile components of giant salamander meat during cold storage (4 ℃, 0~8 d), the sensory evaluation, total volatile basic nitrogen (TVB-N) value and total bacterial count of giant salamander meat during cold storage were regularly dete...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080108 |
| _version_ | 1798017425032085504 |
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| author | Ping ZHAO Xiaohua CHEN Junxia LIU Jinghua WANG Wengang JIN Dejing CHEN Pengfei JIANG |
| author_facet | Ping ZHAO Xiaohua CHEN Junxia LIU Jinghua WANG Wengang JIN Dejing CHEN Pengfei JIANG |
| author_sort | Ping ZHAO |
| collection | DOAJ |
| description | In order to explore the changes of physicochemical indexes and volatile components of giant salamander meat during cold storage (4 ℃, 0~8 d), the sensory evaluation, total volatile basic nitrogen (TVB-N) value and total bacterial count of giant salamander meat during cold storage were regularly determined, and headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the changes of volatile components in giant salamander meat. The results showed that the sensory quality of giant salamander meat decreased gradually with the extension of refrigeration time, while TVB-N and total bacterial count increased. Among them, the sensory quality of giant salamander meat was not acceptable on the 5th day, the TVB-N value exceeded the upper acceptable limit (30 mg/100 g) on the 7th day, and the total bacterial count exceeded the upper acceptable limit (6 lg CFU/g) on the 6th day. A total of 58 volatile substances in 7 categories were detected in giant salamander meat at different refrigerating times. Among them, the contents of 14 alcohols and 12 esters were relatively higher. With the extension of refrigeration time, the alcohol content decreased, while the ester content increased, and other compounds fluctuated slightly during refrigeration storage. Cluster analysis showed that the giant salamander meat with different refrigeration time could be clustered into four categories, namely, 0~4 d, 5 d, 6~7 d, and 8 d. Correlation analysis showed that hexyl caproate, ethyl 2-methylbutyrate, 2-heptanone, 2, 3-butanedione and linalool could be used as potential markers of corruption and deterioration of giant salamander meat during cold storage. This study provides a reference for the freshness evaluation and quality control of giant salamander meat during cold storage. |
| first_indexed | 2024-04-11T16:06:54Z |
| format | Article |
| id | doaj.art-15dea41a0cc94e84a5f3c961fd627e50 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:06:54Z |
| publishDate | 2022-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-15dea41a0cc94e84a5f3c961fd627e502022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-05-0143925926710.13386/j.issn1002-0306.20210801082021080108-9Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold StoragePing ZHAO0Xiaohua CHEN1Junxia LIU2Jinghua WANG3Wengang JIN4Dejing CHEN5Pengfei JIANG6School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaHanzhong Science and Technology Resources Co-ordination Center, Hanzhong 723001, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaNational Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaIn order to explore the changes of physicochemical indexes and volatile components of giant salamander meat during cold storage (4 ℃, 0~8 d), the sensory evaluation, total volatile basic nitrogen (TVB-N) value and total bacterial count of giant salamander meat during cold storage were regularly determined, and headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the changes of volatile components in giant salamander meat. The results showed that the sensory quality of giant salamander meat decreased gradually with the extension of refrigeration time, while TVB-N and total bacterial count increased. Among them, the sensory quality of giant salamander meat was not acceptable on the 5th day, the TVB-N value exceeded the upper acceptable limit (30 mg/100 g) on the 7th day, and the total bacterial count exceeded the upper acceptable limit (6 lg CFU/g) on the 6th day. A total of 58 volatile substances in 7 categories were detected in giant salamander meat at different refrigerating times. Among them, the contents of 14 alcohols and 12 esters were relatively higher. With the extension of refrigeration time, the alcohol content decreased, while the ester content increased, and other compounds fluctuated slightly during refrigeration storage. Cluster analysis showed that the giant salamander meat with different refrigeration time could be clustered into four categories, namely, 0~4 d, 5 d, 6~7 d, and 8 d. Correlation analysis showed that hexyl caproate, ethyl 2-methylbutyrate, 2-heptanone, 2, 3-butanedione and linalool could be used as potential markers of corruption and deterioration of giant salamander meat during cold storage. This study provides a reference for the freshness evaluation and quality control of giant salamander meat during cold storage.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080108giant salamander meatcold storagephysicochemical indexesheadspace solid phase microextraction-gas chromatography-mass spectrometrycorrelation analysis |
| spellingShingle | Ping ZHAO Xiaohua CHEN Junxia LIU Jinghua WANG Wengang JIN Dejing CHEN Pengfei JIANG Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage Shipin gongye ke-ji giant salamander meat cold storage physicochemical indexes headspace solid phase microextraction-gas chromatography-mass spectrometry correlation analysis |
| title | Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage |
| title_full | Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage |
| title_fullStr | Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage |
| title_full_unstemmed | Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage |
| title_short | Analysis of Physicochemical Indexes and Volatile Components of Giant Salamander Meat during Cold Storage |
| title_sort | analysis of physicochemical indexes and volatile components of giant salamander meat during cold storage |
| topic | giant salamander meat cold storage physicochemical indexes headspace solid phase microextraction-gas chromatography-mass spectrometry correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080108 |
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