Study On The Flavor Changes Of Pre-cooked Abalone At Different Storage Conditions

China has a vast ocean area accounts for about 30% of the land,the ocean contains a rich sea creatures that has a strong physiological activity,so the development and utilization of sea creatures is particularly important.As improvement of people’s living standards,people’s claim for the marine food nutrition and taste have become increasingly demanding.Abalone is a rare traditional Chinese ingredients,the first four of seafood.The researching of pre-cooked abalone flavor change under different storage conditions for deep processing has important guiding significance.In order to better control the abalone productions quality during processing(heating 2 hours under 80℃),storage and sale procedure,combining sensory evaluation test,the relationship between the volatile flavor formation and lipid oxidation of different thermal processed abalone gastropods which storaged at frozen and refrigerated temperature were further studied.The results showed that the flavor of different thermal processed abalone gastropods storaged at-18℃ and 4℃ had different changing trends.Compared to-80 ℃,the flavor of thermal processed abalone gastropods storaged at-18 ℃ has slowly decreased slightly,thermal processed samples storaged at 4 ℃ have decreased significantly.After thermal processing,lipid oxidation degree of abalone gastropods decreased,which was maily due to the relative reduction of lipoxygenase activity.Finally,the solid-phase microextraction and gas chromatography-mass spectrometry(SPME/GC-MS)and gas chromatography-mass spectrometry(GC-MS)under different thermal history on 4 ℃ storage conditions of abalone gastropod lipid composition and volatile compounds and the influence of the lipid composition.Results show that after pre-cooked and storage after heating of abalone gastropod detected in 15 kinds of fatty acids.Palmitic acid(C16:0)and arachidonic acid(C20:4 n-6)is still dominant although there are downward trend as the storage time.After 7 days recooked abalone gastropod have a new fatty acid seventeen carbon olefine acid(C17:1 n-7).DHA which has the physiological activity extender content decreased significantly as the storage time.With storage time increased the higher volatile compounds in the aldehyde compounds and alcohol content decreased.Even througharoma threshold is low,aldehyde compounds may play an important role in the formation of abalone gastropod,because of the higher relative content.After store 4 days,the umami amino acids of pre-cooked abalone,such as aspartic acid,glutamic acid,arginine,alanine,is significantly increased and the content is higher than recooked abalone gastropod umami amino acid content.