Characterization of the action of the lipid oxidation product 4-hydroxyhexenal on Lactiplantibacillus plantarum, the dominant bacterium in dry-cured fish

Zhang, Qi; Ding, Yicheng; Jia, Shiliang; Zhang, Lin; Zhou, Xuxia

doi:10.1016/j.fbio.2022.102320

Cited by 2 publications

(1 citation statement)

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“…Metabolomics, as a comprehensive technique for metabolite analysis, is a great tool to assess the quality of meat products (Liu et al, 2023b). Zhang et al (2023) find that (E)-4-Hydroxyhexenal had an adverse effect on the metabolism of L. plantarum in dry pickled fish based on untargeted metabolomics. Additionally, the formation mechanism of amino acidderived volatile compounds in dry-cured mackerel was also revealed by combining bioinformatics and KEGG pathway analysis (Yang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Liu,

Deng,

Qiu

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the changes in volatile compounds, lipids, and small molecule compounds during the curing and drying processes were examined. The results showed that lipid oxidation was enhanced during curing and drying processes. A total of fifty‐two types of volatile compounds in the dry‐cured fish were detected, and the contents of alcohols (such as 3‐methyl‐1‐butanol, 1‐octen‐3‐ol), ketones (such as 2‐heptanone, 2‐octanone), and aldehydes (such as 3‐methylbutyraldehyde, hexanal, nonanal, decanal) were increased during curing and drying processes. A total of 812 metabolites were identified. The metabolites in linoleate, arachidonate, nucleotide, amino acid, and other metabolic pathways showed significant differences between drying stage and curing stage. The oxidative degradation of arachidonate acid, linoleate acid, and amino acid may contribute to the changes in volatile compounds during the curing and drying stages. Seven compounds including shikimic acid, carnitine C5: DC, carnitine C7: DC, 2‐hydroxybutanoic acid, 3‐hydroxybutanoic acid, malonic acid, and methylmalonic acid could be key small molecule compounds in curing and drying processing. These findings are valuable for understanding the mechanisms underlying flavour changes occurring during fish curing and drying processes.

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Section: Introductionmentioning

confidence: 99%