Analysis of the Seasonal Change of the Proximate Composition and Taste Components in the Conger Eels (Conger myriaster)

Ryu, Keun-Young; Shim, Sung-Lye; Kim, Won; Jung, Min-Seok; Hwang, In-Min; Kim, Junhyeong; Hong, Cheul-Hee; Jung, C K; Kim, Kyong-Su

doi:10.3746/jkfn.2009.38.8.1069

Cited by 18 publications

(7 citation statements)

References 5 publications

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“…Nucleosides and nucleotides have many physiological functions, including directly participating in the metabolism of other substances through different biochemical processes. Changes in amino acids and other compounds during storage can affect the freshness and taste of meat ( Ryu et al., 2009 ). Nucleotides also contribute to freshness, particularly adenosine-5′-triphosphate ( ATP ) ( Dannert and Pearson, 1967 ).…”

Section: Resultsmentioning

confidence: 99%

Metabolomic approach to measuring quality of chilled chicken meat during storage

Wen

Liu

2020

Poultry Science

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The metabolites of stored, chilled chicken meat were analyzed using liquid chromatograph-mass spectrometry and metabolomics. The results showed significant differences in the metabolites of chicken meat stored at 4°C for 0 D and meat stored for longer periods of 2 D, 4 D, 6 D, and 10 D, when analyzed based on a variable of importance >2 and P < 0.05. These changed metabolites included amino acids, amines, nucleosides, nucleotides, carbohydrates, organic acids, and other substances. The data from this study provide a holistic understanding of food quality changes in chicken meat during deterioration in storage.

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Section: Resultsmentioning

confidence: 99%

Metabolomic approach to measuring quality of chilled chicken meat during storage

Wen

Liu

2020

Poultry Science

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“…The nucleotides were analyzed according to the method of Ryu et al (2009). The sample (0.5 g) was added to 10 mL 10% perchloric acid (PCA), homogenized, and centrifuged at 4,000 rpm for 10 min.…”

Section: Determination Of Nucleotidesmentioning

confidence: 99%

Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

Kim¹,

Jung²,

Lee³

et al. 2014

Fisheries and aquatic sciences

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The proximate composition and various specific components of Antarctic krill Euphausia superba, in the catch season between March and August were investigated. Frozen krill were freeze-dried and milled. The proximate composition comprised water, proteins, fats, ash, fatty acids, and amino acids, while the specific components were vitamins, minerals, nucleotides, betaine, and astaxanthin. The moisture content of the krill ranged from 77 to 80%, with the highest value in June, and the ash content was between 12 and 13%. The protein content was lowest in May, and the fat content was 18-19%, with the highest value in March. The amino acid content varied according to the season: taurine and glycine were highest in August; β-alanine was higher in April and May; and arginine, ornithine, and lysine were highest in March. The unsaturated fat content was ~50% and omega-3 fatty acids were highest in June. Oil-soluble vitamins A and E were highest in March, and the water-soluble vitamin content was less than that of oil-soluble vitamins. The mineral content was highest in June, and the most abundant mineral was sodium at 235.60 mg/100 g krill. The content of other minerals was lowest (2.94 mg/100 g) in April, except for lead. The nucleotide content was highest in July, while the betaine content was highest in April and lowest in June. The astaxanthin content was highest in May and ranged from 6 to 10 ppm in other months.

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“…We observed that, after storage, the contents of amino acids such as l ‐leucine, l ‐tyrosine, l ‐arginine and 16 other amino acids in the egg albumen increased significantly, indicating that proteolysis occurred during the storage of duck eggs. An increase in amino acids and other compounds, such as fatty acids and nucleotides, can lead to the development of desirable odors and flavors 31 . Through lipid composition analysis, Wang et al .…”

Section: Discussionmentioning

confidence: 99%

“…An increase in amino acids and other compounds, such as fatty acids and nucleotides, can lead to the development of desirable odors and flavors. 31 Through lipid composition analysis, Wang et al found that lipid hydrolysis took place during egg storage and resulted in a marked decrease in phospholipids and an increase in free fatty acids. The marked changes in lipid fractions are the result of both hydrolysis of lipase and oxidation of oxygen.…”

Section: Discussionmentioning

confidence: 99%

Metabolomics reveals changes in metabolite composition of duck eggs under the impact of long‐term storage

et al. 2022

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BACKGROUND Eggs are essential food sources as they provide low cost and high nutritional content of animal protein. The preservation period is one of the apparent factors affecting egg quality. Previous studies based on traditional detection techniques demonstrated that storage period would significantly influence egg weight, eggshell weight, albumen height, haugh unit (HU) and albumen viscosity. Herein, we employed non‐targeted metabolome technology to reveal the comprehensive changes in metabolite composition in duck eggs under the impacts of storage period. RESULTS The results showed that the primary metabolites in the yolk of duck eggs are amino acids, carbohydrates and lipids. In contrast, the primary metabolites in the albumen are amino acids, benzene and indoles. We screened 43 and 16 different metabolites, respectively, in the albumen and yolk of duck eggs with different preservation periods. In addition, kyoto encyclopedia of genes and genomes (KEGG) enrichment was performed, and the results showed that various nutrients were degraded in the egg after preservation, thus affecting the quality of duck eggs. These nutrients included amino acids, fatty acids, nucleotides, sugars and vitamins; meanwhile, ammonia, biogenic amines and some flavor substances were produced, affecting the quality of the eggs. CONCLUSION Ourfindings can contribute to a holistic understanding of metabolite composition changes in duck eggs during deterioration in storage. © 2022 Society of Chemical Industry.

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Analysis of the Seasonal Change of the Proximate Composition and Taste Components in the Conger Eels (Conger myriaster)

Cited by 18 publications

References 5 publications

Metabolomic approach to measuring quality of chilled chicken meat during storage

Metabolomic approach to measuring quality of chilled chicken meat during storage

Monthly Variations in the Nutritional Composition of Antarctic Krill Euphausia superba

Metabolomics reveals changes in metabolite composition of duck eggs under the impact of long‐term storage

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