Quality analysis and comparison of four brands of silver cod

Abstract

Objective: This study aimed to analyze and compare the quality of four brands of silver cod that have high market sales. Methods: The sensory quality, whiteness, texture and volatile flavor substances of four brands of silver cod were detected by sensory analysis, colorimeter, texture analyzer and gas chromatography-mass spectrometry. Results: Among the four brands of silver cod, BS had the highest sensory score, followed by BI and WH, and ILU had the lowest. BS had the best whiteness, followed by BI and WH, while ILU had the worst. ILU had significantly higher hardness and chewiness than the other three brands, and BS had significantly lower elasticity than the other three brands, and there was no significant difference in the cohesion of the four brands of silver cod. A total of 122 kinds of volatile substances (excluding internal standards) were detected in the four brands of silver cod, of which hydrocarbons, alcohols and esters were at a high level and were the main flavoring substances of cod, accounting for 53, 20 and 17 respectively. 24 kinds of volatile substances detected were found in all four brands, and a total of 85, 63, 53 and 53 volatile substances were detected in ILU, BI, BS and WH respectively, with 40, 6, 10 and 5 kinds of volatile substances unique to each. Conclusion: BS had the best sensory quality and colour but slightly less elasticity, and ILU had the best hardness, chewiness and a significantly better overall flavor than the other three brands. BI, BS and WH were relatively similar in terms of type and content of various volatile flavor substances.

Keywords

• silver cod
• color
• texture
• flavor substances