1 h, , CaCl 2. pelamis) 58.1%, (Headspace solid -phase microextraction and gas chromatography -mass spectrometry,hs -SPME - Vol. 15 No.

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1 Journal of Chinese Institute of Food Science and Technology Vol. 15 No. 7 Jul , * ( ) : ( ) : (E-Nose), - : GC-MS, 20.98% 2.5%, 53.15% 11.2%, 0. 51% 71.86% 22.07% 2.93%, 10.64% 0.48%, 10.95% 0.67%, 3.72% 68.43% (5.94%) (4.2%) (1.12%) (36.41%) (2.33%) (12.3%) (4.32%) (3.32%) (1.41%) (1.81%) 3, (2.66%) 1- (27.98%) (3.84%) (24.54%) (11.38%) (21.11%) 2,5- (1.22%) (5.29%) (22.94%) (20.81%), : 4 d g/ml, ; ; ; (2015) doi: /j ,,,, (, 5 17 ) ( [1] [4-5] [6], ) (Thunnus maccoyii) (Thunnus 2%, 35 obesus) (Thunnus albacares), 1 h, [7] (Thunnus alalunga) (Katsuwonus, pelamis), CaCl 2, 2010, 58.1%,,, [2],,,, [8-9],, [3],, - : : (2010C10040); :,,1977, : (Headspace solid -phase microextraction and gas chromatography -mass spectrometry,hs -SPME - GC-MS),,

2 min,, min,, min,, :DB-5 (30 m PEN3, Airsense ; (65 mm,2.5 μm); He, 1 ml/min;, 1 min, 1 ml/min; μm PDMS), Supelco ;7890/M7-80EI, Agilent 1.3 /min 250, 2 min :, - ( ), 70 ev, 230, 45~400 u, ( PEN3 Win- ), Muster (Linear, discriminant nalysis,lda) - (, NIST WILEY ) : 1 2 g/ml 80( 100), 30 1,2,3,4,5 d 0.2 g 5, 15 2 ml ( ) LDA : 1 2 g/ml LDA, 15,25,30,35 40, 91.92%, 1 4 d 0.2 g 5, 15 ml, LD1 ( 5 ), : 1 1,1 2,1 3,1 4 g/ ml 1 5 g/ml,, 1 d 2 d 3 d LD2, 30 4 d, 0.2 g 5, 15 ml ( 4 d 5 d, LD2 5 ) s, 249~ 250 s 800~1 000 s 95.04% 2, GC-MS 4~5 d,, 1.0 g 15 LD1, ml ( 3 ) : 220 ; : 50, 5 /min 200, 5 min, d LD1, 2 LDA,,

3 205 LD2( 8.09%) LD1( 83.83%) : F 0 : ; F 1~F 5 : 1,2,3,4,5 d 1 LDA 2 Fig.1 Linear discriminant analysis of fermented dark muscle of Katsuwonus pelamis at different time LD2( 7.51%) LD1( 87.53%) :F 0 : ; F 1~F 5 : 1,2,3,4,5 d LDA Fig.2 Linear discriminant analysis of fermented ordinary muscle of Katsuwonus pelamis at different time LDA, 40 3, LDA, ; LD %, 15,25,30,35 4 LDA,, 4, 95.11%, , 40, LD1 LD2,,, 40, LD1 4 LD2( 12.49%) LD1( 86.30%) : F 0 : ; F 1~F 5 : 15,25,30,35,40 LD2( 5.65%) LD1( 89.46%) : F 0 : ; F 1~F 5 : 15,25,30,35,40 3 LDA 4 Fig.3 Linear discriminant analysis of fermented dark muscle of Katsuwonus pelamis at different temperatures LDA Fig.4 Linear discriminant analysis of fermented ordinary muscle of Katsuwonus pelamis at different temperatures

4 LDA, 96.88% 5, LDA 1 3 g/ml 96.37%, F g/ml, F 3 F 4 LD 1,, 5, F 4 LD 1, F 5 LD 2, 1 4 g/, ml 1 5 g/ml 6 LDA LD2( 3.83%) LD1( 92.54%) :F 0 : ; F 1~F 5 : 1 1,1 2,1 3, 1 4,1 5 g/ml 5 LDA 6 LDA Fig.5 Linear discriminant analysis of fermented dark muscle of Katsuwonus pelamis at different solid-liquid ratios LD2( 2.71%) LD1( 94.17%) : F 0 : ; F 1~F 5 : 1 1,1 2,1 3,1 4, 1 5 g/ml Fig.6 Linear discriminant analysis of fermented ordinary muscle of Katsuwonus pelamis at different solid-liquid ratios 2.2, GC-MS 22.07% 2.93%, 10.64% 0.48%,, 20.98% 2.5%, 53.15% 11.2%, 0.51% 71.86%( 7) 8, /% % 0.67%, 3.72% 68.43% Fig.7 Comparision of volatile compounds of fresh and fermented ordinary muscle of Katsuwonus pelamis /% Fig.8 Comparision of volatile compounds of fresh and fermented dark muscle of Katsuwonus pelamis

5 207 : GC-MS ( 1) 51, 80 Table 1 1 Analysis of volatile compounds of fresh and fermented muscle of Katsuwonus pelamis /% (E) (E) (E) (Z) ( ) (E,E)-2, (E,E)-2, (E,E)-2, , D ,4- -1, , ,3- (1.1- ) (E) (1- ) ,5- [ (2,6)] ,5- -3, ,6, , , , (E,E)-3,

6 ( 1) /% 3',4',5, , H-4,4- -2H- -2,6(3H) ,6- -4-( )-2H ,6- -2, , (E) (2- ) , (2- ) (3- ) ( )

7 209 ( 1) /% N,N ,7- -1, N : GC-MS, GC-MS,, : (5.94% ) (4.2% ) (1., 12%) (36.41%) (2.33%) 1- : (3.84%) -3- (12.3%), (24.54%) (11.38%), (21.11%) 2,5- (1.22%), ; [10], ;, ;, [11], [18-21] ; 2,5- [22],,1- -, : (5.29%) 3-,, (22.94%) (20.81%), [12-14],, : (4., 32%) (3.32%) (1.41%) (1., 81%) 3, (2.66%) 1- (27.98%), [15-17] g/ml,, 4 d,,,3, ,,,,,

8 [1],. [J]., 2006, 25(10): [2],,,. [J]., 2006, 11(2): [3],,. [J]., 2008, 36(27): [4],. [J]., 2008, 35(3): [5],. [J]., 2008, 34(2): [6],,,. [J]., 2005, 27(3): [7],,,. [J]., 2012, 31(1): [8]. [J]., 1998, 24(2): [9],,. [J]., 2007, 28(7): [10],,. 3 [J]., 2010, 31(16): [11] Mjoss A, Solvang M. Patterns in volatile components over heated fish powders[j]. Food Research International, 2006, 39(2): [12],,,. [J]., 2010, 31(24): [13],,,. [J]., 2012, 12(8): [14],,,. - [J]., 2012, 33(12): [15] Chen D, Zhang M. Analysis of volatile compounds in Chinese mitten crab[j]. Journal of Food and Drug Analysis, 2010, 14(3): [16],. [J]., 2011, 36(4): [17],. [J]., 2011, 32(16): [18],,. [J]., 2010, 31(6): [19],,,. [J]., 2012, 26(2): [20],,, [J]., 2007, 25(2): [21],,,. [J]., 2013, 27(1): [22],,,. - [J]., 2011, 32 (22): Studies on the Flavor Improvement of Katsuwonus pelamis by Using Traditional Fermented Glutinous Rice Fermentation Wang Qiujuan 1,2 Zheng Zhenzhen 1 Lin Jialiang 1 Chen Yifang 1 Su Xiurong 1* ( 1 School of Marine Science, Ningbo University, Ningbo , Zhejiang 2 Ningbo Jinri Food Co., Ltd, Ningbo , Zhejiang) Abstract Objective: To remove the fishy flavor of the muscle of Katsuwonus pelamis by the fermentation of sweet ferment rice. Method: An electronic nose was used to detect the change of volatile components in the muscle of Katsuwonus pelamis dealt with the fermentation of sweet ferment rice in different time, temperature and solid-liquid ratio and the fresh raw samples. The data obtained were dealt with linear discriminant analysis (LDA). The optimum fermentation conditions were determined by sensory evaluation. The change of volatile components were detected and analyzed by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Result: The

9 211 electronic nose could discriminate the muscle of Katsuwonus pelamis in different fermentation conditions well. It could be known from GC-MS analysis that skipjack ordinary muscle after fermentation of aldehydes in relative content was reduced to 2.5% from 20.98%, hydrocarbons was reduced to 11.2% from 53.15%, esters was increased from 0.51% to 71.86%. The dark muscle of skipjack after fermentation of aldehydes in relativecontent was reduced to 2.93% from 22.07%, hydrocarbons was reduced to 10.64% from 0.48%, ketones was reduced to 10.95% from 0.67%, esters was increased from 3.72% to 68.43%. the major volatile components of unfermented skipjack ordinary muscle were octanal (5.94%), heptanal (4.2%), benzaldehyde (1.12%), pentadecane (36.41%), heptadecane (2.33%) and 1-octen-3-ol (12.3%), the major volatile components of unfermented skipjack dark muscle were hexanal (4.32% ), octanal (3.32% ), pentadecane (1.41%), heptadecane (1.81%), 3,5-octadien-2-one (2.66%) and 1-iodo-undecane (27.98%). the major volatile components of fermented skipjack ordinary muscle were 3-methyl-1-butanol (3.84%), ethyl laurate (24.54%), ethyl myristate (11.38%), ethyl cetylate (21.11%)and 2,5-dimethyl pyrazine (1.22%). the major volatile components of fermented skipjack dark muscle were ethyl laurate (5.29%), ethyl myristate (22.94%) and ethyl cetylate (20.81%), the interaction between these substances will increase the aroma of fermented skipjack dark muscle. Conclusion: by the result of sensory evaluation, it showed that when the fermentation time was 4 days, the temperature was 30 and the solid-liquid ratio was 1 2, the effect of removing the smell was the best. So sweet ferment rice could remove the smell of the muscle of Katsuwonus pelamis and improve the flavor. Keywords ordinary muscle of Katsuwonus pelamis; dark muscle of Katsuwonus pelamis; volatile components; headspace solid-phase microextraction (HS-SPME-GC-MS)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!",,,,,,,, 10%, 100%,,, Anandasankar Ray,!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!" ( : )!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"