INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2013
·Vol. 48
·期 11
·2429-2437
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IF 1.24
Chunping Li,Jiajia Wu,Yan Li,Zhiyuan Dai
Summary Identification of aroma compounds in Stinky Mandarin fish ( Siniperca chuatsi ) and comparison of volatiles during fermentation (with spices and salt) and storage were analysed by electronic nose (e-nose) combining with gas chromatography–mass spectrometry (GC-MS). Among the sixty-one detected volatiles, thirteen aroma-active compounds, especially linalool, were identified in stinky mandarin fish according to thresholds and concentrations. Totally, twenty-four aroma compounds correlated well with the periods of fermentation and storage. Trimethylamine, indole, sulphur-containing compounds, acetic acid, esters and phenols increased continually, while aldehydes decreased. According to these quality indicators, e-nose data using principal component analysis showed a clear discrimination of the fermented fish and were in good agreement with the results of GC-MS. In conclusion, fermentation favoured to retard spoilage and provided new aroma compounds. The technique employing an e-nose in combination with GC-MS could compare and identify the aroma and quality of stinky mandarin fish.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
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2019
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IF 1.99
Haocan Luo,Xu-Fang Liang,Jiao Li,Yanpeng Zhang,Qianqian Xiao,Binbin Peng,Zhilu Zhang
In order to evaluate fatty acid (FA) sensing systems based on binding to FAT/CD36 in hypothalamus of Chinese perch ( Siniperca chuatsi ) and its sensitivity to FAs with the same chain length and different unsaturation levels. The effects of Stearate (SA; C18:0), oleate (OA; C18:1 n-9), linoleic acid (LA; C18:2 n-6), and α-linolenic acid (ALA; C18:3 n-3) on hypothalamic FA sensing were evaluated by intracerebroventricular (ICV) administration. Food intake was assessed after 2, 4, 6, 8 and 12 h. Gene expression associated with FA sensing mechanism such as cd36 , pparα and srebp1c , and neuropeptides controlling appetite such as pomca , cart , agrp2 and npy were assessed after 6 h. The ICV treatment of OA, LA and ALA activated FAT/CD36 and PPARα, rather than SA, and modulated gene expression levels of hypothalamic neuropeptides associated with appetite. And then, OA, LA and ALA inhibited food intake, which was consistent with the activation of hypothalamus FA sensing. Our data indicated some mechanisms of the hypothalamic FA sensing systems also existed in Chinese perch. It's worth noting that polyunsaturated fatty acids (PUFA) could also activate hypothalamic FA sensing mechanisms in Chinese perch. The unsaturation of FA appears to be extremely important for FA sensing mechanisms, since no major influences in Chinese perch after SA treatment. Our findings will contribute to the study of long-chain FAs sensing mechanisms in fish hypothalamus and highlight the importance of PUFAs in fish species.
研究领域:
营养学
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神经生物学
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水产动物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2020
·
IF 3.067
Zhaoxia Yang,Sasa Liu,Jing Lv,Zeping Sun,Wenhuan Xu,Chaofan Ji,Huipeng Liang,Shengjie Li,Chenxu Yu,Xinping Lin
Chouguiyu (stinky Mandarin fish), a traditional spontaneously fermented fish in China, is famous for its unique aroma and pleasant taste. However, the relationships between the succession of microorganisms during the fermentation and the formation of Chouguiyu 's unique aroma and taste remain to be characterized. In this study, 16S rRNA gene amplicon sequencing was done to investigate the evolving microbiota during Chouguiyu fermentation, and the volatile compounds and amino acids profiles were measured alongside with chemical characterization of the samples (e.g., determination of pH, TVB-N, TBARS , and TCA-soluble peptides). Based on the changes of the microbiota, the fermentation was categorized into two stages: early-fermentation, 1st-3rd days; and late-fermentation, 4th-7th days. Linalool, piperitone, anethole , 1-octen-3-ol, 2-methyl-3-octanone and indole were identified as characteristic volatile compounds in Chouguiyu . According to the sensory evaluation results, the flavor of the Chouguiyu was reinforced in the late-fermentation stage. Redundancy analysis showed the relationships between evolving microbiota and the formation of Chouguiyu 's aroma and taste, and Psychrilyobacter was identified to be the most important bacterial genus contributing to flavor and aroma development, followed by Fusobacterium , Arcobacter and O c eanisphaera . These genera were positively correlated with Glu, Met, Tyr, Pro, linalool, piperitone, indole, TBARS, TVB-N, and TCA , and influenced the flavor and aroma of the Chouguiyu . The results of this study provided a scientific basis to further improve Chouguiyu production.
研究领域:
食品科学
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微生物学
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化学分析
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Zhouyi Xiong,Mingqian Zhou,Shan Xiao,Zhongli Zhang,Dan Li
Tandem Mass Tag (TMT)-based proteomics was employed to elucidate the pivotal role of endogenous enzymes in the quality deterioration of Mandarin fish ( Siniperca chuatsi ) during refrigerated storage. Proclean 300 was used to inhibit the growth of psychrophilic microorganisms, emphasizing the contribution of endogenous enzymes. Quality characteristics, including pH, water-holding capacity, color, texture, and myofibrillar fragmentation index (MFI), were compared between the Proclean 300-treated group (P-group) and the control group (C-group). Correlation analysis underscored the collaborative role of calpain and cathepsin B in postmortem degradation. Pearson correlation analysis showed that texture characteristics were significantly negatively correlated with MFI and significantly positively correlated with whiteness and L* in the P-group. Differentially expressed proteins (DEPs) analysis identified 66 DEPs, with 40 exhibiting low abundance, including cytoskeleton proteins and hemoglobin subunits, and 26 showing high abundance, primarily metabolic enzymes. Bioinformatics analysis revealed significant enrichment of DEPs within the glycolysis/gluconeogenesis pathway. Furthermore, protein-protein interaction analysis highlighted key proteins linked to the quality deterioration of Mandarin fish, including beta-enolase, phosphoglycerate kinase 1, and triosephosphate isomerase B. These findings offer valuable insights into the mechanisms behind the quality deterioration of refrigerated Mandarin fish and the intricate relationship with endogenous enzymes.
研究领域:
食品科学
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蛋白质组学
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生物化学
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水产养殖
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）