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Hou M, Sun W, Ma Y, Ye H, Zhai X, Xue Y, Tang R, Teng S, Wu R, Luo H. Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages. Food Chem 2024; 454:139795. [PMID: 38810450 DOI: 10.1016/j.foodchem.2024.139795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/09/2024] [Accepted: 05/20/2024] [Indexed: 05/31/2024]
Abstract
Pelodiscus sinensis is an aquatic product with a long growth cycle in pond culture and high nutritional value meat. The flavor compounds, nutrients, and lipidome were investigated to explore the edible value changes of turtle meat aged 3 to 6 years (Y3 to Y6). Typically, P. sinensis meat is rich in high-quality protein (EAAI ≥81.22, AAS ≥86.47). Y6 has the highest level of Se, protein, amino acids, and high unsaturated fatty acids, including EPA + DHA. Y5 has the most delicious amino acids, polyunsaturated fatty acids, and key odorant content. The stronger flavor of Y5 may be mainly related to C18:2n6t and C18:2n6c. Further, triacylglycerols (TAG) and phosphatidylcholine (PC) were significant changes in Y5. Additionally, PI (16:0/18:1) was identified as the potential biomarker. These results provided available information on P. sinensis marketing age and revealed the potential impact of nutrients on the formation of VOCs.
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Affiliation(s)
- Mengdan Hou
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China
| | - Wenbo Sun
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China
| | - Ying Ma
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China; Yibin Academy of Southwest University, Yibin 64400, Sichuan, China
| | - Hua Ye
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China; Yibin Academy of Southwest University, Yibin 64400, Sichuan, China
| | - Xuliang Zhai
- Chongqing Fisheries Technical Extension Center, Chongqing 401121, China
| | - Yang Xue
- Chongqing Fisheries Technical Extension Center, Chongqing 401121, China
| | - Renjun Tang
- Liangping District Agriculture and Rural Commission, Chongqing 405200, China
| | - Shujun Teng
- Agricultural Science and Technology Extension Center, Chongqing 404000, China
| | - Ronghua Wu
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China
| | - Hui Luo
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China; Yibin Academy of Southwest University, Yibin 64400, Sichuan, China.
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Xiao N, Huang H, Liu J, Jiang X, Chen Q, Chen Q, Shi W. Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor. J Food Biochem 2021; 45:e13946. [PMID: 34569068 DOI: 10.1111/jfbc.13946] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 12/22/2022]
Abstract
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 content presented in white abdomen meat, and the highest equivalent umami concentration value presented in dark meat. The principal component analysis result of electronic tongue and electronic nose showed significant differences in the overall taste and odor characteristics among four group samples. Additionally, 41, 30, 42, and 29 volatile compounds were identified by headspace solid-phase microextraction/gas chromatography-mass spectrometry among white dorsal meat, white abdomen meat, white tail meat, and dark meat of bighead carp, respectively. Based on the data of relative olfactory activity value (ROAV ≥ 1), 12 relative olfactory activity compounds may mainly contribute to the overall odor of bighead carp, including 2-methylbutanal, hexanal, heptanal, (E)-2-octenal, nonanal, dodecanal, undecanal, decanal, 3-methyl-1-pentanol, 1-octen-3-ol, (Z)-2-octen-1-ol, and eucalyptol. Furthermore, according to the Partial Least Squares Discriminant Analysis profile derived from the ROAV of 12 characteristic volatile compounds, significant variations in the odor of different edible parts of bighead carp. Overall, there was a significant difference in taste and odor among different edible parts of bighead carp, and this study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp. PRACTICAL APPLICATIONS: The comprehensive information on taste and odor among different edible parts (white dorsal meat, white abdomen meat, white tail meat, and dark meat) of bighead carp were obtained using liquid chromatography-mass spectrometry, automatic amino acid analyzer, electronic tongue (E-tongue), headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS), and electronic nose (E-tongue), respectively. This study may provide useful information for unraveling the flavor characteristics of each edible part of raw bighead carp and improving the flavor of bighead carp products.
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Affiliation(s)
- Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Haiyuan Huang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Junya Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Xin Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Qin Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Qing Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.,National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, P.R. China
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Wei G, Regenstein JM, Liu X, Zhou P. Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains. J Food Sci 2020; 85:1642-1650. [PMID: 32430953 DOI: 10.1111/1750-3841.15100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 01/24/2020] [Accepted: 02/13/2020] [Indexed: 11/30/2022]
Abstract
The effects of different mucor strains (Mucor racemosus, Actinomucor, and Mucor wutungkiao) on aroma and taste profiles based on proteolysis, lipolysis, and their catabolism in oil furu were studied. Gas chromatography-mass spectrometry and relative odor activity were used to monitor the changes of key volatile compounds and the differences in the characteristic aroma contents of oil furu. Using principal component analysis, the different fermentation strains had an effect on aroma profiles. The volatile compounds from metabolism of protein and fatty acid contributed to the aroma of oil furu with different contribution from the different strains, presumably due to their different enzymes. The electronic tongue and free amino acid profiles also showed strain differences of taste. Based on these results, optimization of the amount of each of the different mucor strains during cofermentation might achieve better flavor.
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Affiliation(s)
- Guanmian Wei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | | | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, 214122, China
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Wang H, Zhu Y, Zhang J, Wang X, Shi W. Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1758715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Yaozhou Zhu
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Jingjing Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
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Wang H, Chen X, Zhang J, Wang X, Shi W. Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00337-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Wang H, Zhang J, Zhu Y, Wang X, Shi W. Volatile components present in different parts of grass carp. J Food Biochem 2018. [DOI: 10.1111/jfbc.12668] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Jingjing Zhang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Yaozhou Zhu
- Department of Food Science and Human Nutrition University of Florida Gainesville Florida
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
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Akanni GB, De Kock HL, Naudé Y, Buys EM. Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1460757] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Gabriel B. Akanni
- Department of Food Science, University of Pretoria, Hatfield, South Africa
| | | | - Yvette Naudé
- Department of Chemistry, University of Pretoria, Pretoria, South Africa
| | - Elna M. Buys
- Department of Food Science, University of Pretoria, Hatfield, South Africa
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