Quantification and Identification of the Flavor Volatile Compounds in Some Fresh and Processed Fish Products Using GC/MSD | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Volume 29, Issue 5, September and October 2025, Pages 923-933 PDF (562.89 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2025.423191.6565 | ||
| Authors | ||
| Abdelrahman Said Talab* 1; Ahmed Hussein2; Adel Ellahamy3; Hala Elshahat Ghannam4 | ||
| 1National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt | ||
| 2Food Technology Department National Research Centre El-BohothSt., Dokki PO: 12622 Cairo, EGYPT | ||
| 3Department of Fish Processing and Technology, Faculty of Fish Resources, Suez University, P.O.Box:43221, Suez, Egypt | ||
| 4National Institute of Oceanography and Fisheries, Cairo, Egypt | ||
| Abstract | ||
| The effect of frying and smoking methods on the volatile flavor compounds profiles of grass carp, golden pompano, threadfin bream, and brushtooth lizardfish were determined in this study. A total of 84 substances were identified by GC/MSD. The samples obtained using frying and smoking methods have the following numbers of volatile components: 25 (RF), 26 (FF) and 19 (SF) in grass carp, 23 (RF), 10 (FF) and 15 (SF) in lizardfish, 22 (RF), 18 (FF) and 26 (SF) in golden pompano and 26 (RF), 21 (FF) and 30 (SF) in threadfin bream samples. Smoked golden pompano and threadfin bream samples had the highest values (328.478 and 351.666μg/ kg) compared to fried and raw samples, while raw grass carp and lizardfish samples had the highest total amount of volatile compounds (461.331 and 348.826μg/ kg) compared to other cooked samples. The procedure that had the biggest impact on the volatile | ||
| Keywords | ||
| Volatile compounds; Smoking; Frying; GC/MSD | ||
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