Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method

Abstract

To investigate the effect of rosemary extract deodorizing solution on the deodorization of mackerel, the deodorization process was optimized using one-way and response surface tests, and the volatile components of mackerel before and after deodorization were identified by gas chromatography-ion mobility spectroscopy (GC-IMS). The results indicated that the volatile flavors of mackerel were significantly different before and after deodorization. The lowest TBA and sensory fishy flavor values of 0.881 mg MDA/kg and 1.34 score, respectively, were obtained at a concentration of 0.16% in rosemary extract deodorizing solution, a mass-liquid ratio of 1:3.3 (g/mL) and an immersion time of 41 min. A total of 45 volatiles were detected by GC-IMS, with the highest relative content of aldehydes before deodorization. After deodorization treatment, the relative content of aldehydes was significantly reduced by 30.73%, and the relative content of ketones and esters was significantly increased (P1) were identified as hexanal (M), hexanal (D), and butanal, all of which constituted the overall flavor of mackerel before deodorization. The key flavor substances (VIP>1) after deodorization were ethyl isobutyrate, isoamyl alcohol (M), and 3-hydroxy-2-butanone, indicating that the rosemary extract deodorizing solution effectively improved the volatile flavor of mackerel.

Keywords

• mackerel
• deodorization
• response surface
• gas chromatography-ion mobility spectrometry
• orthogonal partial least squares-discriminant analysis