GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 390 - 390

Published: Jan. 25, 2024

The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in preferences different populations. present study analyzed aroma characteristics wet-marinated after boiling, steaming, microwaving, air-frying, baking using a combination an electronic nose, GC-IMS, SPME-GC-MS. Electronic nose PCA showed that flavors boiled (A), steamed (B), microwaved (C) treatment groups were similar, (D) air-frying (E) similar. A total 72 compounds detected GC-IMS analysis, comparative analysis cooked yielded greater abundance compounds. SPME-GC-MS 108 compounds, results similar air-frying. Twelve key substances, including hexanal, isovaleraldehyde, (E)-2-dodecenal, identified by orthogonal partial least-squares discriminant (OPLS-DA) VIP analysis. These could be factor distribution pomfret, consumers can choose appropriate accordingly. provide theoretical guidance more effective processing fish products development subsequent food products.

Language: Английский

---

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals

Antioxidants, Journal Year: 2024, Volume and Issue: 13(3), P. 305 - 305

Published: Feb. 29, 2024

Unconventional feed, which is abundant in China, contains anti-nutritional factors and toxins; however, these can be greatly reduced with microbial fermentation, thus improving the nutrient content of enhancing animal appetites, ultimately significantly intestinal health growth performance animals. When oxidative stress occurs, fermented feed effectively reduce damage caused by to gastrointestinal tract, accelerate removal abnormalities, improve ability resist stress, ensure efficient production This review introduces application unconventional production, expounds upon function animals symptoms, so as provide a theoretical reference for development antioxidative reduction.

Language: Английский

---

Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101451 - 101451

Published: May 10, 2024

This study aimed to extract sturgeon oil (SO) from the head and apply it meat produce surimi gel. The effects of SO its Pickering emulsion on qualities gel were investigated. results demonstrated that emulsions improved quality deterioration caused by direct addition SO, especially soy isolate protein (SPI) pea (PPI) emulsion. contributed a more uniform compact network structure gel, texture properties, enhanced freeze-thaw stability, reduced lipid oxidation. Additionally, compared exogenous lipids such as peanut linseed oil, better maintained characteristic flavor provides valuable data feasible ideas for expanding utilization by-products developing new types products.

Language: Английский

---

Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation

Food Research International, Journal Year: 2024, Volume and Issue: 190, P. 114557 - 114557

Published: May 27, 2024

Language: Английский

---

Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115712 - 115712

Published: Jan. 8, 2025

Language: Английский

---

Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation

Food Chemistry, Journal Year: 2024, Volume and Issue: 452, P. 139546 - 139546

Published: May 6, 2024

Language: Английский

---

Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds

Meat Science, Journal Year: 2024, Volume and Issue: 217, P. 109606 - 109606

Published: July 17, 2024

Language: Английский

---

Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 560 - 560

Published: Feb. 8, 2025

Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, strong fishy odor restricts its utilization in culinary applications. This study is centered on enhancing golden pomfret samples by promoting Maillard reaction (MR) between hydrolysate (GHES) and reducing sugars. The research results demonstrate that significantly improves sensory characteristics GHES. It prompts formation diverse volatile compounds, such as aldehydes, esters, furans. Simultaneously, it reduces relative amounts substances associated with odor, 1-Octen-3-ol Hexanal. Moreover, increases contents amino acids contributing to umami sweetness, well 5'-nucleotides samples, thus enriching their profiles. After undergoing treatment, antioxidant capacity also enhanced (p < 0.05). highlights potential improving both properties GHES, establishing a theoretical basis for elevating quality

Language: Английский

---

Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle

Food Research International, Journal Year: 2025, Volume and Issue: 207, P. 116077 - 116077

Published: Feb. 26, 2025

Language: Английский

---

Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116166 - 116166

Published: March 1, 2025

Language: Английский

---