Effects of Preservative Coating Treatment of Shredded Carrot and Lettuce on the Volatile Flavor of Fish-flavored Shredded Pork
TAN Sixian
CHEN Yan
BI Xiufang
XU Pingkang
Abstract：To investigate the impact of storing shredded carrots and shredded lettuce treated with preservatives for different periods on the flavor of stir-fried fish-flavored shredded pork,A total of 126 volatile flavor compounds across 9 categories were identified in fish-flavored shredded pork with untreated or preservative-treated vegetables by full two-dimensional gas chromatography(GC×GC-MS)technology,including 17 alcohols,14 aldehydes,18 esters,8 ketones,2 phenols,6 acids,6 ethers,43 hydrocarbons and 12 nitrogen,sulfur and heterocycles.In the fish-flavored shredded pork samples,a total of 22 aroma-active compounds were identified,among which geraniol,n-hexanal,heptanal,and n-octanal were commonly detected in all samples.Isovaleraldehyde,α-terpinene and o-isopropylbenzene were only detected in the untreated group,whilst methyl-2,6-octadienal,E-2-octenal,ethyl decanoate,2-nonone,and trans-caryophyllene were specifically found in the preservative-treated groups.These phenomena might result from the abilities of chitosan to adsorb aldehydes,ketones,phenols,and esters,and such adsorption effects vary with the types of volatile compounds.Overall,the results indicate that preservative-treated side vegetables are more favorable for the formation of flavor substances in fish-flavored shredded pork,which provides theoretical support for the industrial production of fish-flavored shredded pork.
Keywords：fish-flavored shredded porkstorge timeflavor substances
Publication Date：2026-01-20
Online Publishing Date：2026-03-31(First online date of this platform, not the publication date of the document)
Pages：12( 285-296 )