SSRN Electronic Journal,
Journal Year:
2022,
Volume and Issue:
unknown
Published: Jan. 1, 2022
Volatile
organic
compounds
are
important
indicators
of
the
characteristic
flavor
traditional
fermented
fish
products.
In
present
study,
gas
chromatography-ion
mobility
mass
spectrometry
(GC-IMS)
and
chromatography-mass
(GC-MS)
were
used
to
identify
quantify
volatile
(VOCs)
in
sea
bass.
Thirty-six
104
VOCs
identified
by
GC-IMS
GC-MS,
respectively.
Aldehydes
principal
contributors
formation
overall
The
bass
based
on
loading
plots.
along
with
variable
influence
projection
(VIP),
six
four
as
biomarkers,
respectively,
This
investigation
demonstrated
that
could
rapidly
detect
a
simple
manner
results
study
also
provide
theoretical
basis
for
determining
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(1)
Published: Jan. 1, 2025
Abstract
As
the
global
population
continues
to
grow
and
pressure
on
livestock
poultry
supply
increases,
oceans
have
become
an
increasingly
important
source
of
quality
food
for
future
generations.
However,
nutrient‐rich
aquatic
product
is
susceptible
lipid
oxidation
during
storage
transport,
reducing
its
nutritional
value
increasing
safety
risks.
Therefore,
identifying
specific
effects
products
has
particularly
critical.
At
same
time,
some
been
found
interact
with
proteins
in
various
ways,
posing
a
risk.
This
paper
provides
in‐depth
exploration
pathways,
effects,
hazards
products,
particular
focus
interaction
proteins.
Additionally,
it
discusses
impact
non‐thermal
treatment
techniques
lipids
examines
application
natural
antioxidants
products.
Future
research
endeavors
should
delve
into
interactions
between
these
their
mitigate
lipids,
thereby
enhancing
ensuring
Food Chemistry X,
Journal Year:
2023,
Volume and Issue:
17, P. 100584 - 100584
Published: Jan. 21, 2023
This
study
investigated
the
effects
of
different
cooking
methods
on
non-volatile
flavor
(free
amino
acids,
5'-nucleotides,
and
organic
etc.)
Coregonus
peled
meat.
The
volatile
characteristics
were
also
analyzed
by
electric
nose
gas
chromatography-ion
migration
spectrometry
(GC-IMS).
results
indicated
that
content
substances
in
C.
meat
varied
significantly.
electronic
tongue
richness
umami
aftertaste
roasting
significantly
greater.
sweet
free
acids
was
higher
group.
Electronic
principal
component
analysis
can
distinguish
cooked
(the
first
two
components
accounted
for
98.50%
0.97%,
respectively).
A
total
36
compounds
identified
among
groups,
including
16
aldehydes,
7
olefine
6
alcohols,
4
ketones,
3
furans.
In
general,
recommended
gave
more
International Journal of Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
59(5), P. 3097 - 3105
Published: March 17, 2024
Summary
By‐products
of
sea
bass
are
a
good
source
lipids,
among
which
viscera
was
the
best
lipid
containing
66%
total
lipids.
Acid
value,
peroxide
value
(POV),
p‐anisidine
(p‐AV),
and
conjugated
diene
(CDV)
were
used
to
monitor
oxidation.
Visceral
oil
has
relatively
higher
level
POV,
AV
CDV
than
head
belly.
Radical
production
detected
by
ESR
spectroscopy
also
high
in
viscera.
Fatty
acid
analysis
showed
that
visceral
very
ratio
monounsaturated
fatty
acid,
includes
oleic
(C18:1n9),
palmitoleic
(C16:1n9)
accounting
for
28.45%
3.25%
rich
omega‐6
polyunsaturated
acids
34.78%
Volatile
compounds
low
with
flora
spicy
wax
aroma.
Low
amounts
aldehydes,
ketones
alcohols
indicated
oxidation
early
stage
storage.
results
free
radical
oil,
might
result
Inside‐Out
quality
deterioration.
Journal of Food Process Engineering,
Journal Year:
2025,
Volume and Issue:
48(1)
Published: Jan. 1, 2025
ABSTRACT
The
study
aims
to
explore
the
quality
changes
of
mutton
during
different
storage
processes
in
order
identify
optimal
preservation
techniques.
This
research
employs
frozen
(FS)
and
electromagnetic
field
(EP)
store
preserve
Guizhou
white
(WG)
Qianbei
Ma
(QG).
results
showed
that
with
extension
time,
EP
treatment
was
able
inhibit
increase
cooking
loss
TBARS
(thiobarbituric
acid
reactive
substances)
values
mutton.
TVC
(total
viable
count)
TVB‐N
volatile
salt
base
nitrogen)
group
for
both
types
did
not
exceed
safety
limits
throughout
period.
Under
methods,
75
flavor
compounds
were
detected
WG,
72
QG,
alcohols
aldehydes
being
most
abundant
Compounds
such
as
hexanol,
1‐octene‐3‐ol,
nonanal,
octanal,
hexanal
significant
showing
notable
differences
between
two
under
consistently
having
higher
levels
these
compared
FS
group.
Therefore,
technology
helps
maintain
mutton,
providing
important
theoretical
support
application
products.
Foods,
Journal Year:
2025,
Volume and Issue:
14(3), P. 431 - 431
Published: Jan. 28, 2025
To
compare
the
impact
of
different
post-harvest
handling
methods
on
volatile
and
non-volatile
compounds,
a
total
54
live
large
yellow
croakers
were
subjected
to
commercial
slaughter
(CS),
spinal
cord
cutting
(SCC),
or
bleeding
(SCCB).
The
fish
samples
ice-stored
for
72
h,
followed
by
analysis
compounds
using
gas
chromatography–ion
mobility
spectrometry
LC-MS-based
untargeted
metabolomics.
results
revealed
detection
28
organic
with
23
being
successfully
identified,
predominantly
including
alcohols,
aldehydes,
esters,
ketones,
heterocyclic
compounds.
Substances
such
as
(E)-2-nonenal
2-butanone
are
highly
sensitive
during
ice
storage.
Furthermore,
943
metabolites
showing
significant
differences
in
180,
100,
117,
186
across
comparisons
SCC
0
h/CS
SCCB
respectively.
Notably,
altered
metabolic
pathways
mainly
involved
fatty
acid
amino
metabolism,
like
glycerophospholipid
metabolism
arginine
biosynthesis.
This
study
potential
mechanisms
underlying
enhancement
quality
through
bleeding.
