Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus

文献类型： 外文期刊

第一作者： Liu, Dongyin

作者： Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Zhou, Mingzhu;Tan, Hongyuan;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Qiao, Yu;Liu, Dongyin;Li, Chuan;Zhou, Mingzhu;Tan, Hongyuan

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关键词： Ultra -high pressure pretreatment; Fish curing processing; Microorganism; Cathepsin; Metabolism; Volatile and non-volatile compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 453 卷

页码：

收录情况： SCI

摘要： The effects of ultra-high pressure (UHP) pretreatment (50-250 MPa) on the fish curing were studied. UHP increased the overall volatile compound concentration of cured fish. Among 50-250 MPa five treatment groups, 150 MPa UHP group exhibited the highest total free amino acid content (294.34 mg/100 g) with that of the control group being 92.39 mg/100 g. The activity of cathepsin L was increased under 50-200 MPa UHP treatment (62.28-58.15 U/L), compared with that in the control group (53.80 U/L). UHP treatment resulted in a significant increase in small molecule compounds, especially the amino acid dipeptides and ATP metabolic products. Under UHP treatments, the bacterial phyla Actinobacteriota (1.04-5.25 %), Bacteroidota (0.20-4.47 %), and Deinococcota (0.00-0.05 %) exhibited an increased abundance, and they promoted taste and flavor formation. Our results indicated that UHP is a promising pretreatment method to improve taste and flavour in cured fish by affecting the microorganisms, cathepsin, and proteins.

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