Effects of Sterilization Methods on Volatile Flavor Compounds and Texture of Xiangxi Sour Fish

Volatile compounds of sour fish treated with two kinds of sterilization were extracted with solid-phase micro-extraction (SPME), and analyzed with gas chromatography-mass spectrometry (GC-MS).Texture of sour fish was measured by texture profile analysis (TPA). The results showed that totally 87 volatile compounds were identified through the analysis, including acids (6 kinds), esters (33 kinds), carbonyl (22 kinds), alcohols (6 kinds) and hydrocarbons (16 kinds).The low-temperature sterilization had 58 kinds forming the most flavor type, high-temperature sterilization had 52 kinds staying second, untreated sample had only 48 kinds.It could be summarized that the low-temperature sterilization process helped the formation of volatile flavor substances, and high-temperature sterilization could maximize the inherent sense of the sour fish, and its elasticity, viscosity, and chewiness were better than those of low-temperature sterilization.