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The Effect of Magnetic Nanoparticles Plus Microwave Thawing on the Volatile Flavor Characteristics of Largemouth Bass (Micropterus salmoides) Fillets

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Abstract

The volatile flavor characteristics of largemouth bass (Micropterus salmoides) fillets thawed by magnetic nanoparticles plus microwave thawing (MNPMT) were compared with those of fresh samples thawed by chill storage thawing (CST) and microwave thawing (MT). The strategies of headspace solid-phase microextraction (HS-SPME), gas chromatography mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), and sensory evaluation were applied to analyze the aroma-active compounds. The results of GC-MS showed that 24 kinds of volatile compounds existed in largemouth bass fillets. Orthogonal partial least squares discriminate analysis (OPLS-DA) (R2Y = 0.979, R2Y = 0.98, Q2 = 0.695) showed ethanol, hexanal, 2,6,10,14-tetramethyl-pentadecane, and (E)-9-octadecenoic acid were responsible for the flavor differences in MNPMT, MT, and CST. In GC-O measurement, 14 kinds of volatile compounds were detected, and MNPMT had similar aroma-active compounds with the fresh sample. The grassy (score = 1.58) and leafy (score = 0.75) odors were weak in MT, but the fishy odors (score = 1.5) were strong. All results showed the MNPMT samples had less changes in aroma composition compared with the fresh sample.

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Funding

This study was supported by the National Key R&D Program of China (2018YFD0901106), National Natural Science Foundation of China (31401478), the Natural Science Foundation of Liaoning Province of China (20170540006), and the Open Fund of the Beijing Advanced Innovation Center for Food Nutrition and Human Health (20171003).

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Authors and Affiliations

  1. College of Life Sciences, China Jiliang University, Zhejiang, 310018, Hangzhou, China

    Luyun Cai

  2. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, 121013, Liaoning, China

    Minjie Cao & Wendi Zhang

  3. Hangzhou Customs District, Hangzhou, 310007, China

    Ailing Cao

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  1. Luyun Cai
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  2. Minjie Cao
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  4. Wendi Zhang
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Correspondence to Luyun Cai or Minjie Cao.

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Cai, L., Cao, M., Cao, A. et al. The Effect of Magnetic Nanoparticles Plus Microwave Thawing on the Volatile Flavor Characteristics of Largemouth Bass (Micropterus salmoides) Fillets. Food Bioprocess Technol 12, 1340–1351 (2019). https://doi.org/10.1007/s11947-019-02299-7

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