Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Abstract

The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography–ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

“…The yellow croaker variety selected in this study was the large yellow croaker from Zhoushan (Zhejiang), According to previous studies ( Zhao et al, 2021a , Zhao et al, 2021b ), the nutritional indexes of large yellow croaker were as follows. The fish was stored at −18 °C (MDF-U53V, Sanyo, Japan) and a relative humidity of 60–75% for 0, 5, 10, 20, 30, 40, 60, 90, and 120 days.…”

“…Material processing were prepared according to previous scientific research work ( Zhao et al, 2021a , Zhao et al, 2021b ). The fish oil was collected with a fat extractor (Soxtec FOSS, Fos Analysis Company, China).…”

“…In our previous research, we reported the use of GC-IMS and principal component analysis (PCA) to identify differences in the flavor components of large yellow croaker meat during storage ( Zhao et al, 2021a , Zhao et al, 2021b ). We found that 3-methylbutanol (trimer), 3-methylbutanol (D), 3-pentanone (D), and 3-pentanone (M) contents increased (where D and M indicate dimer and monomer, respectively) and were the key components affecting the fish meat flavor.…”

“…We found that 3-methylbutanol (trimer), 3-methylbutanol (D), 3-pentanone (D), and 3-pentanone (M) contents increased (where D and M indicate dimer and monomer, respectively) and were the key components affecting the fish meat flavor. Based on these results, we continued experimenting on large yellow croaker oil and found that the storage period of the oil is also particularly important to its flavor, and that the sensory characteristics of fish oil are closely related to its characteristic flavor substances ( Zhao et al, 2021a , Zhao et al, 2021b ). In addition, the sensory characteristics of fish oil can not only reflect its overall quality, but also characterize the oxidation degree of oil itself.…”

The Influence of Hypothermia Hibernation Combined with CO2 Anesthesia on Life and Storage Quality of Large Yellow Croaker (Pseudosciaena crocea)

“…Live marine fish are becoming more popular in the global market; thus, improving their transportation or preservation techniques is necessary. The large yellow croaker ( Pseudosciaena crocea ), is an important and economically valuable fish in the world, especially in the East China Sea [ 1 ]. However, large yellow croakers die easily during live transportation owing to their timidity, resulting in extreme stress responses to manual operation, noise, and transportation, even in an oxygen-rich environment [ 2 ].…”