Summary In order to improve the utilisation of the common carp ( Cyprinus carpio ), the effects of deodorising agents [NaCl, β-CD, malic acid (MA) and hawthorn extract (HE)] on the volatile compounds of common carp mince and its surimi gel properties were investigated. In total, thirty-two volatile compounds were identified, seven of which were considered the main compounds of off-odour, using HS-SPME-GC-MS and OVA analyses. HS-SPME-GC-MS analysis showed that MA and HE removed 84.51% and 77.18% off-odour compounds, respectively. Three relaxation components ( T 21 , T 22 , T 23 ) were found in surimi, and their amounts were not affected by deodorising; however, the relaxation time of major component T 22 was significantly increased. Surimi deodorised by HE had the highest gel strength because of its increased breaking displacement; however, a slight decrease in whiteness was observed. Thus, appropriate levels of HE could improve the palatability of surimi.
ZiHan Wang,MengHuan Liu,QiHang Bu,Ning Jiang,Jia Kan,RongXue Sun,QianYuan Liu,Cheng Wang
Food packaging films and preservatives can extend the shelf life of aquatic products, but removing the fishy odor remains a huge challenge. This study reports the successful fabrication of high-performance nanofiber films integrated with deodorization, antibacterial and antioxidant properties through electrospinning and based on the precise construction of micro/nano structure. Quaternary chitosan and polyvinyl alcohol were selected as electrospinning materials to prepare nanofiber films with varied micro/nano structures by adjusting the applied voltage. As the voltage was increased, the specific surface area and the pore area of the nanofiber films initially increased and then decreased. The larger pore area and specific surface area of nanofiber films offered more adsorption sites for fishy odor, thereby enhancing the capture of these odors. At the applied voltage of 20 kV, the electrospun nanofiber films exhibited the highest adsorption rate (78.28 %). Additionally, the addition of thymol endowed the nanofiber films with excellent antibacterial and antioxidant properties, effectively extending the shelf life of grass carp while reducing the production of the fishy odor. Therefore, the strategies and mechanisms behind this superior performance were expected to inspire the design of novel aquatic products packaging films in the future.
危险品化学品经营许可证（带存储）