Bromophenols in Hong Kong dried seafood, their quantities and other volatile compounds in the cultured giant grouper (Epinephelus lanceolatus).

• Other Authors: Lam, Hon Yiu.
• Format: Others
• Language: English; Chinese
• Published: 2012
• Subjects: Phenols > Physiological effect; Groupers; Groupers > China > Hong Kong; Volatile organic compounds > Analysis; Seafood > Flavor and odor
• Online Access: http://library.cuhk.edu.hk/record=b5894899; http://repository.lib.cuhk.edu.hk/en/item/cuhk-327621

Lam, Hon Yiu. === "November 2011." === Thesis (M.Phil.)--Chinese University of Hong Kong, 2012. === Includes bibliographical references (leaves 122-135). === Abstracts in English and Chinese. === Abstract (in English) --- p.i === Abstract (in Chinese) --- p.iv === Acknowledgement --- p.vi === Contents --- p.vii === List of Abbreviations --- p.xiii === List of Figures --- p.xiv === List of Tables --- p.xvii === Chapter 1 --- Literature review === Chapter 1.1 --- Introduction --- p.1 === Chapter 1.2 --- Flavor of fish --- p.3 === Chapter 1.2.1 --- Carbonyls (aldehydes and ketones) and alcohols --- p.4 === Chapter 1.2.2 --- Sulfur-containing compounds --- p.5 === Chapter 1.2.3 --- Thermally-induced flavor --- p.5 === Chapter 1.2.4 --- Deteriorated fish flavor --- p.6 === Chapter 1.2.5 --- Autoxidation --- p.7 === Chapter 1.2.6 --- Bromophenols --- p.8 === Chapter 1.3 --- Bromophenols in aquaculture --- p.8 === Chapter 1.3.1 --- General properties of bromophenols --- p.9 === Chapter 1.3.2 --- Biosynthetic pathway of bromophenol in marine algae --- p.12 === Chapter 1.3.3 --- Thresholds of bromophenols --- p.14 === Chapter 1.3.4 --- Toxicity of bromophenols --- p.17 === Chapter 1.4 --- Giant Grouper --- p.19 === Chapter 1.4.1 --- Living Habitat of Giant Grouper --- p.19 === Chapter 1.4.2 --- Biological features of Giant Grouper --- p.23 === Chapter 1.4.3 --- Aquaculture of Giant Grouper --- p.23 === Chapter 1.5 --- Flavor analysis and extraction methods --- p.23 === Chapter 1.5.1 --- Solvent extraction --- p.25 === Chapter 1.5.2 --- Simultaneous Steam Distillation/Extraction --- p.25 === Chapter 1.5.3 --- Headspace sampling --- p.27 === Chapter 1.5.4 --- Gas Chromatography/Olfactometry (GCO) --- p.28 === Chapter 1.5.5 --- Food chemistry and Odor Threshold Value --- p.30 === Chapter 2 --- Distribution of bromophenols in selected Hong Kong dried seafood === Chapter 2.1 --- Introduction --- p.33 === Chapter 2.2 --- Materials and Methods --- p.34 === Chapter 2.2.1 --- Sample preparation --- p.34 === Chapter 2.2.2 --- "Preparation of the internal standard, Pentachloroanisole" --- p.35 === Chapter 2.2.3 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.35 === Chapter 2.2.4 --- Gas chromatography-mass spectrometry (GC-MS) --- p.36 === Chapter 2.2.5 --- Compound identification --- p.37 === Chapter 2.2.6 --- Quantification of compounds --- p.37 === Chapter 2.2.7 --- Recovery --- p.37 === Chapter 2.2.8 --- Odor activity value (OAV) --- p.38 === Chapter 2.2.9 --- Statistical Analysis --- p.38 === Chapter 2.3 --- Results and discussion --- p.39 === Chapter 2.3.1 --- Distribution of bromophenols in dried seafoods --- p.39 === Chapter 2.3.2 --- Bromophenol contents in dried seaweeds --- p.51 === Chapter 2.3.3 --- Bromophenol contents in dried crustacean --- p.52 === Chapter 2.3.4 --- Bromophenol contents in dried mollusks --- p.53 === Chapter 2.3.5 --- Bromophenol contents in dried-salted fishes --- p.54 === Chapter 2.3.6 --- Relationship between living habitat and bromophenol contents --- p.55 === Chapter 2.3.7 --- Flavor impact of bromophenols in dried seafood --- p.57 === Chapter 2.3.8 --- Comparison of bromophenol content in purchased dried laminaria with Qingdao seaweed powder and bloodworms --- p.64 === Chapter 2.4 --- Conclusion --- p.67 === Chapter 3 --- Bromophenol content retention and fish quality in giant grouper === Chapter 3.1 --- Introduction --- p.70 === Chapter 3.2 --- Materials and Methods --- p.71 === Chapter 3.2.1 --- Abbreviation of treatment groups --- p.71 === Chapter 3.2.2 --- Sample preparation --- p.72 === Chapter 3.2.3 --- Ingredients --- p.72 === Chapter 3.2.4 --- Production of fish feed --- p.73 === Chapter 3.2.5 --- Preparation of the internal standard，Pentachloroanisole --- p.73 === Chapter 3.2.6 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.75 === Chapter 3.2.7 --- Gas chromatography-mass spectrometry (GC-MS) --- p.75 === Chapter 3.2.8 --- Bromophenol identification and quantification --- p.76 === Chapter 3.2.9 --- Recovery of bromophenols --- p.76 === Chapter 3.2.10 --- Muscle color determination --- p.76 === Chapter 3.2.11 --- Texture analysis --- p.77 === Chapter 3.2.12 --- Moisture determination --- p.78 === Chapter 3.2.13 --- Ash determination --- p.78 === Chapter 3.2.14 --- Fat determination --- p.78 === Chapter 3.2.15 --- Protein determination --- p.79 === Chapter 3.2.16 --- Statistical Analysis --- p.80 === Chapter 3.3 --- Results and discussion --- p.80 === Chapter 3.3.1 --- Muscle color of giant grouper --- p.81 === Chapter 3.3.2 --- Texture of giant grouper --- p.85 === Chapter 3.3.3 --- Proximate analysis of giant grouper --- p.86 === Chapter 3.3.4 --- Bromophenol depuration of giant grouper --- p.92 === Chapter 3.4 --- Conclusion --- p.101 === Chapter 4 --- Volatile compounds in giant grouper === Chapter 4.1 --- Introduction --- p.102 === Chapter 4.2 --- Materials and Methods --- p.103 === Chapter 4.2.1 --- Sample preparation --- p.103 === Chapter 4.2.2 --- "Preparation of the internal standard, 2,4,6Trimethylpyridine (TMP)" --- p.104 === Chapter 4.2.3 --- Dynamic headspace (purge-and-trap) --- p.104 === Chapter 4.2.4 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.105 === Chapter 4.2.5 --- Gas chromatography-mass spectrometry (GC-MS) --- p.105 === Chapter 4.2.6 --- Compound identification --- p.106 === Chapter 4.2.7 --- Quantification of compounds --- p.106 === Chapter 4.2.8 --- Recovery --- p.107 === Chapter 4.2.9 --- Odor activity value (OAV) --- p.108 === Chapter 4.2.10 --- Statistical analysis --- p.108 === Chapter 4.3 --- Results and discussion --- p.108 === Chapter 4.3.1 --- Comparison of extraction between dynamic headspace and SDE --- p.108 === Chapter 4.3.2 --- Flavor profile of giant grouper --- p.113 === Chapter 4.3.2.1 --- carbonyls and alcohol --- p.113 === Chapter 4.3.2.2 --- Other aroma volatile compounds in giant grouper --- p.116 === Chapter 4.3.3 --- Giant grouper tainted by water contamination --- p.116 === Chapter 4.4 --- Conclusion --- p.118 === Chapter 5 --- General conclusion --- p.119 === References --- p.122 === Appendix --- p.136