Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix
2009
Liu, J.K.(Huazhong Agricultural Univ., Wuhan (China)) | Zhao, S.M. | Xiong, S.B. | Zhang, S.H.
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.
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