Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
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- 作者：Jin Yuea ; Yifeng Zhanga ; Yafang Jina ; Yun Denga ; foodsjtu@sjtu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yanyun Zhaob
- 关键词：High hydrostatic pressure ; Non-volatile compounds ; Umami ; Volatile compounds ; Squid
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：12-19
- 全文大小：314 K
文摘
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Non-volatile taste components and volatiles in pressurised squids were investigated.
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Pressurisation increased Cl− and volatiles, but reduced PO43− on Day 0.
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At 600 MPa, inosine monophosphate and volatiles were maximally reduced on Day 10.
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Essential free amino acids and succinic acids were lower on Day 0 than on Day 10.
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Pressure at 200 MPa could improve umami and volatile aroma compounds of squids during shelf life.