Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Journal of Food Processing and PreservationVolume 43, Issue 10 e14111 ORIGINAL ARTICLE Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores) Yiqi Zhang, Yiqi Zhang orcid.org/0000-0001-5812-7942 Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P.R. ChinaSearch for more papers by this authorXuting Ma, Xuting Ma Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P.R. ChinaSearch for more papers by this authorZhiyuan Dai, Corresponding Author Zhiyuan Dai dzy@zjgsu.edu.cn zhiydai@163.com orcid.org/0000-0003-3285-6420 Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P.R. China Correspondence Zhiyuan Dai, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, P.R. China. Email: dzy@zjgsu.edu.cn, zhiydai@163.comSearch for more papers by this author Yiqi Zhang, Yiqi Zhang orcid.org/0000-0001-5812-7942 Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P.R. ChinaSearch for more papers by this authorXuting Ma, Xuting Ma Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P.R. ChinaSearch for more papers by this authorZhiyuan Dai, Corresponding Author Zhiyuan Dai dzy@zjgsu.edu.cn zhiydai@163.com orcid.org/0000-0003-3285-6420 Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, P.R. China Correspondence Zhiyuan Dai, Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, P.R. China. Email: dzy@zjgsu.edu.cn, zhiydai@163.comSearch for more papers by this author First published: 23 July 2019 https://doi.org/10.1111/jfpp.14111Citations: 19Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid-phase microextraction combined with GC-MS and the nonvolatiles were characterized by free amino acids, 5′-nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma-active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)-2-nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2-pentylfuran, 1-octen-3-ol, hexanal, and 2-ethylfuran contributed to the characteristic flavor of cooked samples. 2-Methyl-3-furanthiol, octanal, and nonanal were the main aroma-active compounds detected in the canned samples responsible for the meaty and fatty odor. Practical applications Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products. CONFLICT OF INTEREST The authors have declared no conflict of interest for this article. Citing Literature Volume43, Issue10October 2019e14111 RelatedInformation