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:: Volume 10, Issue 2 (4-2011) ::
IJFS 2011, 10 Back to browse issues page
The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson)
E. Zakipour Rahimabadi * , J. Bakar , Y. B. Che Man , N. Abdul Hamid , A. Arshadi
, e_zakipour@yahoo.com
Abstract:   (7933 Views)
Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by chill-reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P<0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P<0.05) differences were observed in volatile compounds between raw and cooked samples.
Keywords: Scomberomorous commerson, Fish volatile compounds, Cooking, Chill-Reheating, GC-MS
Full-Text [PDF 415 kb]   (3689 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2011/05/31 | Accepted: 2015/09/13 | Published: 2015/09/13
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Zakipour Rahimabadi E, Bakar J, Che Man Y B, Abdul Hamid N, Arshadi A. The impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson). IJFS. 2011; 10 (2) :336-345
URL: http://jifro.ir/article-1-181-en.html


Volume 10, Issue 2 (4-2011) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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