Effects of Ultra-high Pressure Treatment on Aroma Components of Braised Mandarin Fish

Abstract Ultra-high pressure technology is a new type of non-thermal food processing technology, which has the characteristics of low temperature, high quality, fast uniformity, energy saving and no pollution for food sterilization and inactivation of enzymes[1], at the same time, it is the best processing method that can keep the natural color, aroma, taste and nutrition of the food in the prior art. In this study, the effects of ultra-high pressure treatment on the aroma components of braised mandarin fish were studied. According to the experimental results, more alkanes were detected and accounted for a large proportion, which was the main substance affecting the flavor of mandarin fish.