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The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)

Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 4...

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Main Authors: Rahimabadi, Eshagh Zakipour, Bakar, Jamilah, Che Man, Yaakob, Abdul Hamid, N., Arshadi, Ali
Format: Article
Language:English
Published: Iranian Fisheries Science Research Institute 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24108/1/The%20impact%20of%20lipid%20content.pdf
http://psasir.upm.edu.my/id/eprint/24108/
http://jifro.ir/browse.php?a_id=181&sid=1&slc_lang=en
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spelling my.upm.eprints.241082018-10-09T07:48:44Z http://psasir.upm.edu.my/id/eprint/24108/ The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson) Rahimabadi, Eshagh Zakipour Bakar, Jamilah Che Man, Yaakob Abdul Hamid, N. Arshadi, Ali Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by Chill-Reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P<0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P<0.05) differences were observed in volatile compounds between raw and cooked samples. Iranian Fisheries Science Research Institute 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24108/1/The%20impact%20of%20lipid%20content.pdf Rahimabadi, Eshagh Zakipour and Bakar, Jamilah and Che Man, Yaakob and Abdul Hamid, N. and Arshadi, Ali (2011) The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson). Iranian Journal of Fisheries Sciences, 10 (2). pp. 336-345. ISSN 1562-2916 http://jifro.ir/browse.php?a_id=181&sid=1&slc_lang=en
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. Total concentrations of volatile had increased from 72.80 to 111.06, 74.25, 112.19 and 92.37 μg/kg, respectively. The concentration and new flavor compounds were increased by Chill-Reheating, due to the fast oxidation. The concentration of alcohol and aldehydes increased significantly (P<0.05). The hexanal amount also increased in all samples and indicated a marked development of warmed-over flavor. Quantitative and qualitative (P<0.05) differences were observed in volatile compounds between raw and cooked samples.
format Article
author Rahimabadi, Eshagh Zakipour
Bakar, Jamilah
Che Man, Yaakob
Abdul Hamid, N.
Arshadi, Ali
spellingShingle Rahimabadi, Eshagh Zakipour
Bakar, Jamilah
Che Man, Yaakob
Abdul Hamid, N.
Arshadi, Ali
The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)
author_facet Rahimabadi, Eshagh Zakipour
Bakar, Jamilah
Che Man, Yaakob
Abdul Hamid, N.
Arshadi, Ali
author_sort Rahimabadi, Eshagh Zakipour
title The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)
title_short The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)
title_full The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)
title_fullStr The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)
title_full_unstemmed The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)
title_sort impact of lipid content, cooking and reheating on volatile compounds found in narrow - barred spanish mackerel (scomberomorous commerson)
publisher Iranian Fisheries Science Research Institute
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24108/1/The%20impact%20of%20lipid%20content.pdf
http://psasir.upm.edu.my/id/eprint/24108/
http://jifro.ir/browse.php?a_id=181&sid=1&slc_lang=en
_version_ 1643828262037618688
score 13.211869

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