Changes of the flavor substances and protein degradation of black carp (<scp><i>Mylopharyngodon piceus</i></scp>) pickled products during steaming

Wang, Yixin; Wu, Han; Shi, Wenzheng; Huang, Haiyuan; Shen, Shuiwen; Feng, Yang; Shi, Chao

doi:10.1002/jsfa.11038

Cited by 29 publications

(22 citation statements)

References 25 publications

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“…E‐tongue test was performed based on our previous report (Wang, Wu, et al, 2021). 2.0 g of samples were weighed and homogenized with 15 ml of deionized water using an FM‐200 homogenizer (Shanghai Fokker Equipment Co. Ltd, Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Liu

Huang

Feng

et al. 2021

Food Processing Preservation

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This study focused on the effect of different levels of l‐arabinose addition on the sensory quality and digestibility of silver carp sausage by testing color, texture, smell, taste, sensory score, and digestibility. The results showed that the L* value of fish sausage decreased with the increase of l‐arabinose, while a* value, b* value, and BI increased. In addition, the hardness, springiness, and chewiness of fish sausage reached the maximum when adding 2% l‐arabinose. Principal component analysis results of E‐nose and E‐tongue data showed that l‐arabinose enhanced the aroma and taste profiles. Sensory evaluation found that fish sausage with 2% l‐arabinose had the highest overall acceptability. Moreover, the addition of 2% arabinose could better maintain the protein digestibility of fish sausage intact. This study has suggested a promising potential for applying glycation in aquatic product processing and the development of nutritious ready‐to‐eat fish products using l‐arabinose. Novelty impact statement This work investigates the impact of different levels of l‐arabinose addition on the color, texture, smell, taste, and digestibility of silver carp sausage. It explains how the change of glycation degree affects the sensory quality and digestibility of silver carp sausage. Fish sausage with good overall acceptability and digestibility was obtained by adding 2% l‐arabinose. This work contributes a theoretical basis for applying glycation in aquatic product processing and developing nutritious ready‐to‐eat fish products using l‐arabinose.

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Section: Methodsmentioning

confidence: 99%

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Liu

Huang

Feng

et al. 2021

Food Processing Preservation

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“…However, studies during soybean seed processing have shown that 1-octen-3-ol is formed from derivatives of unsaturated FAs ( Matsui et al, 2018 ), which is inconsistent with our speculation. Moreover, since species differ, flavor substances may vary greatly from species to species after steaming ( Yang et al, 2019 ; Wang et al, 2021 ). This is not consistent with our speculation, possibly because species differ, and flavor substances may vary significantly from species to species after steaming.…”

Section: Discussionmentioning

confidence: 99%

A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat

Luo

Liu²,

Yuan³

et al. 2022

Front. Physiol.

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Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement of broilers. BM and AF served as experimental and control groups, and gas chromatography-mass spectrometry (GC-MS) and untargeted metabolomics were employed to identify the source of VOCs. The results revealed nine VOCs in BM and AF tissues, including hexanal, octanal, and nonanal. VOCs including 1-octen-3-ol, (E,E)-2, 4-nonadienal, and benzaldehyde were significantly elevated in BM compared with AF (p < 0.05), while heptane and diethyl disulphide showed the opposite trend (p < 0.05). Levels of hexanal, heptanal, and octanal were similar in the two tissues. Metabolites of VOCs in chicken BM were investigated by weighted co-expression network analysis. However, only blue module in BM tissue was positively correlated with hexanal (r = 0.66, p = 0.01), heptanal (r = 0.67, p = 0.008), and (E,E)-2,4-nonadienal (r = 0.88, p = 3E-05). L-tyrosine, L-asparagine, adenosine, and valine were the main precursors of (E,E)-2,4-nonadienal and heptanal in BM tissue. Amino acids are the main precursors of 1-octen-3-ol, (E,E)-2, 4-nonadienal, and heptanal in chicken meat, while fatty acids are the main precursors of diethyl disulfide. However, hexanal can be synthesized from amino acids and small amounts of fatty acids as precursors. These findings expand our understanding of VOCs in chicken.

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“…Several studies suggested that steaming is the most efficient thermal processing method to maximize the nutritional value and sensory characteristics of foods 24 , 25 . In addition, several studies have already explored the effects of steaming on flavor substances and protein degradation 26 , antioxidant activity 23 , contaminants 27 , and lipid profiles 18 in foods. However, to the best of our knowledge, no studies have already reported on the substance migration from foods to juices during the steaming process.…”

Section: Discussionmentioning

confidence: 99%

Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data

Sun

Guo

et al. 2021

npj Sci Food

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In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4–36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.

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Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming

Cited by 29 publications

References 25 publications

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

Sensory quality and digestibility evaluation of silver carp sausage glycated with l ‐arabinose

A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat

Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data

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