Effects of Salt Curing on Flavor of Fried Tilapia

In order to explore the effect of salt pickling on the flavor of fried tilapia,the contents of protein,fatty acid,free amino acid and flavor nucleotides were taken as the inspection indexes,and the effects of salt pickling on volatile flavor substances and flavor components of fried tilapia were analyzed by sensory evaluation combined with headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS). The results showed that the flavor of fried tilapia changed obviously before and after pickling,the result of sensory evaluation showed that the oil and meat odor of fried tilapia were enhanced by the salt pickling,and the earthy flavor was weakened. HS-SPME-GC-MS results showed that the relative content of 1-octene-3-ol in volatile odorant of fried tilapia after salt pickling decreased to 4.17%,ROAV value was 5.70,(E,E)-2,4-decadienal contents increased to 5.12%,ROAV value was 100,meat flavor and oil flavor were obviously enhanced,while earthy flavor was obviously reduced. The contents of protein and fat in fried tilapia after salt pickling treatment decreased significantly(P<0.05),the consumption of free amino acids and fatty acids increased to 38.94 mg/100 g and 2.37 mg/g respectively,and the proportion of flavor amino acids and the contents of unsaturated fatty acids decreased significantly(P<0.05),the contents of inosinic acid,IMP)and guanylic acid,GMP),which provide delicate flavor,decreased more obviously. Salt pickling had a significant effect on flavor substances and components of fried tilapia(P<0.05),the contents of protein and fat were obviously reduced,volatile substances formed by degradation were obviously improved,oil flavor,delicate flavor and meat flavor of tilapia were improved,earthy flavor and grass flavor of tilapia were reduced,and the quality of tilapia was obviously improved.