Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

Zhang, Ninglong; Wang, Wenli; Li, Bei; Liu, Yuan

doi:10.1016/j.fbio.2019.100468

Cited by 86 publications

(45 citation statements)

References 36 publications

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“…In addition, the synergy between Gly and Glu could further increase the umami intensity of aquatic products (Weng & Sun, 2007). Pro and Thr, as sweet amino acids (SAAs), also help enhance the umami taste of dried fish (Zhang, Wang, & Liu, 2019). Ile, Leu, and His are typical bitter amino acids (BAAs), which can complicate the taste of aquatic products and add meaty characteristics to grass carp (Dang et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…There is a synergistic effect between taste nucleotides and UAAs, which can further enhance the umami taste and improve the overall taste of aquatic products (Zhou, Wang, & Zhou, 2003). Besides sensory evaluation, EUC is the most widely accepted method for judging the umami intensity, and has been widely used to analyze aquatic products (Zhang et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

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Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Qin

Wang

et al. 2020

Food Science & Nutrition

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In this study, the quality changes of grass carp fillets dried by microwave‐hot‐air combined drying under different microwave time were investigated. The salted fillets were dried at 385 W microwave with different time (0, 2, 4, 6, 8, and 10 min), followed by 65℃ hot air to the end. The quality of fillets was evaluated by drying time, color, hardness, rehydration ratio, and taste characteristics (ATP‐related compounds, free amino acids, E‐tongue taste profile, EUC, and TAV). Results showed that grass carp fillets dried by microwave‐hot‐air combined drying had better qualities compared with single hot‐air drying. Besides, microwave time had obvious effects on the quality changes of grass carp fillets, and 6 min was considered as the optimal drying time.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Qin

Wang

et al. 2020

Food Science & Nutrition

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show abstract

“…EUC value, a main taste evaluation indicator, has been widely recognized for umami intensity assessment of aquatic products (Zhang et al, 2019). This indicator can intuitively reveal the synergistic effect between flavor nucleotides and FAAs of umami and sweet, which thus evaluate the enhanced umami taste intensity of aquatic products (Qin et al, 2020).…”

Section: Euc and Tav Analysismentioning

confidence: 99%

Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor

et al. 2021

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The study aims to obtain the information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp. The results showed that the white dorsal meat and white abdomen meat had the higher content of total amino acids among all edible parts of bighead carp samples. The highest inosine monophosphate and adenosine monophosphate How to cite this article:

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“…Obscure pufferfish ( Takifugu obscurus ) is widespread in the East Yellow and Bohai Seas and lower beaches of Yangtze River in China (Tang et al., 2017). Since the release of official regulations (for processing cultured Takifugu rubripes and Takifugu obscurus ) in September 2016, the cultured obscure pufferfish is approved for sale in China (Zhang, Wang, Li, & Liu, 2019). Thus, the market demand for obscure pufferfish has been increasing rapidly (Zhou, Liu, Xie, & Wang, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus)

Feng

Lan

Sun

et al. 2021

Journal of Food Science

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This study assessed the effects of ε‐polylysine hydrochloride (ε‐PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε‐PLH [PLH], and 0.2% RE + 0.3% ε‐PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε‐PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB‐N). In addition, microbial indexes, TVB‐N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε‐PLH were lower than those with ε‐PLH or RE alone during storage. Meanwhile, samples treated with RE+ε‐PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε‐PLH was 14 days during refrigerated storage at (4 ± 1 °C).Practical ApplicationIn our study, the combined application of ε‐PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio‐preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.

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Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

Cited by 86 publications

References 36 publications

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor

Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus)

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