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

Abstract

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.

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

“…A higher number of volatile compounds derived from lipid oxidation was detected in cooked yellowtail, both DM and OM, than in the raw samples used in our previous study [4]. Liu et al demonstrated that the cooking raw silver carp resulted in a significant increase in volatile compounds and the formation of new aldehydes, alcohols, ketones, hydrocarbons, and heterocyclic compounds [2]. Moreira et al also reported cooking enhanced the production/liberation of volatile compounds of Senegalese sole [6].…”

“…These results suggest that the reheating after storage led to an increment in the intensity of the unpleasant odor of cooked fish, and that DM made a large contribution to the deterioration of its odor. Liu et al reported that silver carp reheated after 24 h of storage at 4 °C showed a significant decrease in volatile compounds [2]. However, WOF develops rapidly in refrigerated meats, including poultry, and volatile compounds derived from lipid oxidation, such as hexanal, are associated with the development of off-odor [17][18][19].…”

“…Namely, the cooking process causes the formation of abundant volatile compounds, due to the thermal oxidation and decomposition of fatty acids, especially PUFAs. These volatiles contribute to the characteristic odor of cooked fish [2]. In addition, Wu et al reported that 3-methylbutanal (dark chocolate), decanal (green, fruity), hexanal (green), (Z)-4-heptenal (fishy, boiled potato) and benzaldehyde (bitter almond) were the key odor-active compounds and primarily contributed to the overall aroma of steamed Coilia ectenes [7].…”

“…The odor is a key sensory attribute of quality change in fish products. Many studies have examined how volatile compounds are altered during storage of raw fish and cooked fish [1][2][3][4][5][6][7]. Several carbonyl compounds, which are produced by oxidation of PUFAs by lipoxygenase or by auto-oxidation, may contribute to the characteristic fishy flavor [1,8].…”

Determination of Short-Term Icing and Frozen Storage Characteristics of Ungutted Silver Carp (Hypophthalmichthys molitrix )

“…Meanwhile, it must be noticed that histidine was detected as the main free amino acid in silver carp fillet (Liu et al . ). Because of the decarboxylation of this amino acid, it seems that this fish makes major histamine‐related health problems in fish industry during storage.…”