Effect of coating on flavor metabolism of fish under different storage temperatures

X, Li; Tu, Zong–cai; Sha, Xiao‐Mei; Li, Zhongying; Li, Jinlin; Huang, Mingzheng

doi:10.1016/j.fochx.2022.100256

Cited by 25 publications

(15 citation statements)

References 40 publications

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“…For fermented vegetable products, brittleness, as a key texture index, is correlated with the propectin contents in vegetables. In low-sodium conditions, propectin tends to be hydrolyzed into soluble pectic acid under the action of enhanced pectinase and cellulase, leading to texture softening and brittleness reduction . Low-sodium paocai with 10–30 g/kg NaCl was softer than high-sodium paocai with 100 g/kg NaCl, and sodium reduction had a disadvantageous effect on the brittleness …”

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.

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Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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“…Hexanal and pentanal have been reported as derivatives of the oxidation of linoleic acid or arachidonic acid. They are mostly related to the fishy, pungent, fatty, and mushroom‐like odour of the fillets (Li et al ., 2022). In comparison, heptanal and nonanal provide nutty and plastic‐like odours to the fillets, respectively (Tao et al ., 2014; Ma et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Section: Volatile Compounds In Fish Fillets During Storagementioning

confidence: 99%

Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets

Chuesiang

Ryu

Siripatrawan

2022

Int J of Food Sci Tech

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The use of cinnamon bark oil (CBO) to inhibit fish spoilage causes undesirable changes in sensory properties of fish fillets. This research prepared CBO nanoemulsion (CBON) and studied its effects on the volatile profile and sensory properties of Asian seabass fillets. Changes in volatile profile, colour and odour scores, and overall likeness scores of CBON-treated fillets were determined during storage in comparison to the control (CTRL) and bulk cinnamon bark oil (BCBO)-treated ones. After treatment, CBON and BCBO were able to mask the natural odour of fish fillets. However, CBON did not change the fillets' colour. During storage, CBON-treated fillets contained relatively higher cinnamaldehyde content and higher colour score but less cinnamon oil-like odour score than those of BCBO-treated ones. CBON-treated fillets also had higher acceptance scores than those of CTRL and BCBO-treated fillets after storage. These results demonstrated the efficiency of the nanoemulsion system to minimise undesirable effects of CBO and maintain sensory acceptance of the fillets during storage.

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“…GC-IMS analyzes the characteristic fingerprints of volatiles from different samples [17]. In the 2D spectra, the red vertical line with a migration time of 1.0 ms indicates the reactive ion peak (RIP) [18].…”

Section: Gc-ims Analysismentioning

confidence: 99%

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

Chen,

Yang,

Liu

et al. 2023

Preprint

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The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air frying and baking using a combination of an electronic nose, GC-IMS and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steam (B) and microwave (C) treatment groups were similar, and the flavors of baking (D) and air frying (E) were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar to the baking and air frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least squares discriminant analysis (OPLS-DA) and VIP analysis. These results show that cooking method is a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly.

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Effect of coating on flavor metabolism of fish under different storage temperatures

Cited by 25 publications

References 40 publications

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets

GC-MS, GC-IMS and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Using Different Cooking Methods

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