61B-18 |
Volatile components in salted dried pawak croakers prepared by two methods and purchased from two locations |
H. Y. CHUNG1, W. S. Chau1, and J. S. Kim2. (1) Dept. of Biology, Food and Nutritional Sciences Programme, Food Sci. Lab., The Chinese University of Hong Kong, Shatin, N.T. Hong Kong SAR, Hong Kong, HKG, China, (2) Pulmuone R&D Center, Pulmuone Co., Ltd., Seodaemun P.O. Box 146, Seodeamun-Ku, Seoul, 120-600, South Korea Salted dried fishes are popular in the southern part of China and some parts of Asia. They are produced by the delay or the regular method. Consumers are able to distinguish between the two types of fishes based on the perceived flavor. Relationships between the volatile components and the production methods, and between the volatile components and the purchase locations of salted dried pawak croakers are not known. This research compared both quality and quantity of the volatile components in salted dried pawak croakers prepared by different methods, and obtained from different locations. Salted dried pawak croakers of regular or delay salting were purchased from two locations in Hong Kong. Each beheaded fish was portioned into smaller cubes and randomly chosen for simultaneous steam distillation and solvent extraction. Dichloromethane extracts were concentrated before injection into a gas chromatograph/mass spectrometry. Both qualification and quantification were carried out. A total of 142 compounds were found among the fishes. Major chemical classes included miscellaneous compounds (18), alcohols (15), ketones (16), pyrazines (16) and sulfur-containing compounds (12). Fishes prepared by the same methods had a slight difference in the number of compounds found. Fishes prepared by the delay salting method had a much higher number of components than the other method. Quantitatively, both higher number and levels of compounds were found in only one location. In delay method, more compounds with higher levels were found. Delay method for the preparation of salted dried pawak croakers produced products with more compounds having stronger intensity than the regular one. These results agreed well with our previous investigation in the salted dried Ilisha elongata. Although fishes prepared by the same method & obtained from different locations had similar number and identity of components, their intensities were quite different.
Session 61B, Food Chemistry: Flavor and aroma chemistry
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