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Wang R, Liu Y, Wang Y, Bai C, Jiang Y, Yuan M, Zhao L, Chen L. Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC-MS combined with ultra-fasted gas chromatography-electronic nose. Food Chem 2025; 463:141264. [PMID: 39288457 DOI: 10.1016/j.foodchem.2024.141264] [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: 06/06/2024] [Revised: 09/10/2024] [Accepted: 09/11/2024] [Indexed: 09/19/2024]
Abstract
The four major Chinese carps are highly popular for their distinctive nutritional benefits. However, the differences in flavor among these carps remain unclear. This study investigated the flavor profiles of these carps using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with ultra-fasted gas chromatography electronic nose (GC E-nose). The four major Chinese carps had high protein content (16.68-18.61 %) and low fat levels (0.42-1.29 %). A total of 45 volatile compounds were identified in these carps. Both the GC E-nose and HS-SPME-GC-MS results consistently showed significant flavor profiles differences among these carps, with Ctenopharyngodon Idella (CI) exhibiting the most pronounced distinctions compared to the other three species. Based on VIP >1 and p < 0.05, 10 key compounds including 2-Nonanone, Cyclodecanol, Eugenol, 1,3-Cyclooctadiene, etc., largely contributed to the distinctive overall flavor profile of four major Chinese carps derived mainly from amino acid and fatty acid metabolism.
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Affiliation(s)
- Renjie Wang
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; Department of Ecology and environment, Yuzhang Normal University, Nanchang 330103, China; Jiangxi Province Key Laboratory of Organic Functional Molecules; Institute of Organic Chemistry, Jiangxi Science & Technology Normal University, Nanchang 330013, China
| | - Yu Liu
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China; Jiangxi Province Key Laboratory of Organic Functional Molecules; Institute of Organic Chemistry, Jiangxi Science & Technology Normal University, Nanchang 330013, China
| | - Yongcheng Wang
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China
| | - Chunqing Bai
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China
| | - Yong Jiang
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China
| | - Meilan Yuan
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China
| | - Li Zhao
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China
| | - Lili Chen
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
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Kamiński P, Szymczak M, Szymczak B. The effect of previous storage condition on the diffusion and contribution of digestive proteases in the ripening of marinated Baltic herring (Clupea harengus). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Park DH, Lee S, Kim EJ, Ji YR, Wi G, Choi MJ. Freshness of deep frozen mackerel and croaker during long-term storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1858865] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - SangYoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Eun Jeong Kim
- Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon, Korea
| | - Yu Ra Ji
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Gihyun Wi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Korea
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Szymczak M, Kamiński P, Felisiak K, Szymczak B, Dmytrów I, Sawicki T. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109961] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bilbao-Sainz C, Sinrod AJG, Williams T, Wood D, Chiou BS, Bridges DF, Wu VCH, Lyu C, Rubinsky B, McHugh T. Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1785602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Amanda J. G. Sinrod
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
| | - Tina Williams
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Delilah Wood
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - Bor-Sen Chiou
- Bioproducts Research Unit, U.S. Department of Agriculture, Albany, California, USA
| | - David F. Bridges
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research, U.S. Department of Agriculture, Albany, California, USA
| | - Chenang Lyu
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California at Berkeley, Berkeley, California, USA
| | - Tara McHugh
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, California, USA
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Szymczak M, Szymczak B, Koronkiewicz A, Felisiak K, Bednarek M. Effect of cover brine type on the quality of meat from herring marinades. J Food Sci 2013; 78:S619-25. [PMID: 23488975 DOI: 10.1111/1750-3841.12090] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Accepted: 01/27/2013] [Indexed: 11/28/2022]
Abstract
Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades.
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Affiliation(s)
- Mariusz Szymczak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland.
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