Evolution of volatile fraction and ATP related compounds during storage of desalted cod (Gadus morhua).

摘要

Evolution of the volatile fraction, ATP and the breakdown products of ATP were investigated in desalted cod subjected to 3 thermal treatments (water blanching, steam blanching and microwave heating) during storage at 4 degrees C. All analyses were carried out at 0, 7, 14, 21 and 28 days of storage. The volatile fraction underwent similar changes in water- and steam-blanched samples, which differed from control samples. However, microwave treatment did not alter the composition or evolution of volatile compounds compared to controls not subjected to thermal processing, suggesting that microwave heating is the least effective method for preserving the initial aroma of the cod. Initial K1 values were lower in control and microwave samples than in water- and steam-blanched samples, but increased at a greater rate during storage, indicating greater spoilage of blanched samples. Results suggest that water- and steam-blanching are the most effective methods for preservation of desalted cod.