1
|
Zhao T, Cao Z, Yu J, Weng X, Benjakul S, Guidi A, Ying X, Ma L, Xiao G, Deng S. Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods. Curr Res Food Sci 2022; 5:813-822. [PMID: 35592694 PMCID: PMC9110977 DOI: 10.1016/j.crfs.2022.04.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/11/2022] [Accepted: 04/28/2022] [Indexed: 12/18/2022] Open
Abstract
The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that originates from its lipids and volatile components. Volatile organic compounds significantly affect the aroma of food. In this work, electronic nose and headspace gas chromatography-ion mobility spectrometry were applied to analyze the flavor differences in fish oil durations. Through electronic nose system analysis, sensors W1C, W3S, W6S, and W2S directly affected fish oil flavor, and their flavor components were different. Gas chromatography-ion mobility spectrometry identified 26 volatile components (19 aldehydes, 3 ketones, 2 alcohols, 1 furan, and 1 olefin). (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal, 2-propanone, 2-heptanone (M), 3-pentanone (D), and 1-octen-3-ol were the key flavor components of the fish oil. In conclusion, the combination of GC-IMS and PCA can identify the differences in flavor changes of large yellow croaker oil during 0–120 days storage. After 60 days storage, the types and signals of 2-propanone, 2-heptanone (M) components increase significantly. When 120 days storage, at this time, (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal,(E)-2-octenal significantly. It has become the main flavor substance of fish oil. In summary, as the storage period increases, the components increase, and the oxidizing substances will increase, resulting in the deterioration of fish oil. The oxidation state of Large yellow croaker oil in different storage periods was investigated. The volatile compounds of Large yellow croaker oil were studied by GC-IMS. The effects of storage period on the composition of large yellow croaker oil samples were tested. We believe GC-IMS will play a crucial role in controlling the flavor of fish oil.
Collapse
Affiliation(s)
- Tengfei Zhao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Zhongqi Cao
- Sinopec Dalian Research Institute of Petroleum and Petrochemicals, Dalian Lioaning, 116045, China
| | - Jin Yu
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
| | - Xudong Weng
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry. Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Alessandra Guidi
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via Del Borghetto, 80, 56124, Pisa, Italy
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
- Corresponding author. No.1 Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang province, 316022, PR China.
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
- Corresponding author. No.24 Dongsha Road, Haizhu District, Guangzhou, Guangdong province, 510225, PR China.
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| |
Collapse
|
2
|
Zhao T, Sheng B, Ying X, Sanmartin C, Benjakul S, Ma L, Xiao G, Liu G. Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (
Larimichthys crocea
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Tengfei Zhao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Bulei Sheng
- Department of Food Science Aarhus University Aarhus Denmark
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment (DAFE) Pisa University Pisa Italy
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla Thailand
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
- Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
| |
Collapse
|
3
|
Zhao T, Benjakul S, Sanmartin C, Ying X, Ma L, Xiao G, Yu J, Liu G, Deng S. Changes of Volatile Flavor Compounds in Large Yellow Croaker ( Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography-Ion Mobility Spectrometry and Principal Component Analysis. Foods 2021; 10:2917. [PMID: 34945468 PMCID: PMC8701021 DOI: 10.3390/foods10122917] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/18/2021] [Accepted: 11/22/2021] [Indexed: 12/29/2022] Open
Abstract
The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography-ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.
Collapse
Affiliation(s)
- Tengfei Zhao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (T.Z.); (S.D.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via del Borghetto, 80, 56124 Pisa, Italy;
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (T.Z.); (S.D.)
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
| | - Jin Yu
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou 324000, China;
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; (T.Z.); (S.D.)
| |
Collapse
|
4
|
Hwang H, Winkler‐Moser JK, Tisserat B, Harry‐O'kuru RE, Berhow MA, Liu SX. Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12458] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hong‐Sik Hwang
- Functional Foods Research Unit, U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research 1815 North University Street Peoria IL 61604 USA
| | - Jill K. Winkler‐Moser
- Functional Foods Research Unit, U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research 1815 North University Street Peoria IL 61604 USA
| | - Brent Tisserat
- Functional Foods Research Unit, U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research 1815 North University Street Peoria IL 61604 USA
| | - Rogers E. Harry‐O'kuru
- Bio‐Oils Research Unit, United States Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research 1815 N. University Street Peoria IL 61604 USA
| | - Mark A. Berhow
- Functional Foods Research Unit, U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research 1815 North University Street Peoria IL 61604 USA
| | - Sean X. Liu
- Functional Foods Research Unit, U.S. Department of Agriculture, Agricultural Research Service National Center for Agricultural Utilization Research 1815 North University Street Peoria IL 61604 USA
| |
Collapse
|
6
|
Raeisi S, Ojagh SM, Sharifi-Rad M, Sharifi-Rad J, Quek SY. Evaluation of Allium paradoxum
(M.B.) G. Don. and Eryngium caucasicum
trauve. Extracts on the shelf-life and quality of silver carp (Hypophthalmichthys molitrix
) fillets during refrigerated storage. J Food Saf 2016. [DOI: 10.1111/jfs.12321] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Sara Raeisi
- Department of Fisheries; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Seyed Mahdi Ojagh
- Department of Fisheries; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Majid Sharifi-Rad
- Department of Range and Watershed Management, Faculty of Natural Resources; University of Zabol; Zabol Iran
| | - Javad Sharifi-Rad
- Zabol Medicinal Plants Research Center; Zabol University of Medical Sciences; Zabol Iran
- Department of Pharmacognosy, Faculty of Pharmacy; Zabol University of Medical Sciences; Zabol Iran
| | - Siew Young Quek
- Food Science Programme, School of Chemical Sciences; University of Auckland; Auckland New Zealand
| |
Collapse
|
7
|
de Oliveira DASB, Minozzo MG, Licodiedoff S, Waszczynskyj N. Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis. Food Chem 2016; 207:187-94. [PMID: 27080896 DOI: 10.1016/j.foodchem.2016.03.069] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 01/30/2016] [Accepted: 03/20/2016] [Indexed: 11/26/2022]
Abstract
In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.
Collapse
Affiliation(s)
- Dayse A S B de Oliveira
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil.
| | - Marcelo G Minozzo
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil
| | - Silvana Licodiedoff
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Trindade, CEP 88040-900 Florianópolis, SC, Brazil
| | - Nina Waszczynskyj
- Graduation Program in Food Technology, Universidade Federal do Paraná, Rua Francisco H. dos Santos, CEP 81531-980 Curitiba, PR, Brazil
| |
Collapse
|