Study on VOCs of Fishmeal during Storage Based on HS-SPME-GC-MS.

Table 3 shows that factors B , C , and D had highly significant effects on the total peak area ( P < 0.01), and the factors affected in the order were extraction temperature, extraction time, and volume of saturated saline added.

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The relative content of acids showed an increasing trend, probably deriving from the degradation of glycerol and phospholipids, which increased significantly in the later storage.

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