Analysis of Fishy Components in Edible Parts of Golden Pompano
DOI:
https://doi.org/10.54097/hset.v19i.2864Keywords:
fishlike smell, Pomelo fillet, mucus, paracellular transmigration.Abstract
The volatile components of fillets, skin and mucus on the surface from golden pompano was analyzed by headspace solid phase micro-extraction (HS-SPME) - gas chromatography-mass spectrometry (GC-MS). A total of 57 volatile components were identified from the fillets, skin and mucus of golden pompano, including 8 alcohols, 13 aldehydes, 2 ketones, 2 esters, 30 hydrocarbons and 2 others. The amount of alcohols, aldehydes, ketones, esters and other volatile components in mucus was more than that in fillets and skin. Fully removing the mucus on the surface from golden pompano, there will be less fishy smell in fish skin and fillets. It is suggested that there may be no migration pathway of fishy odor components from water to mucus, skin to fish.
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