The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS

文献类型： 外文期刊

第一作者： Fu, Bing

作者： Fu, Bing;Yang, Huici;Li, Yichao;Wang, Guangjun;Tian, Jingjing;Zhang, Kai;Xia, Yun;Li, Zhifei;Gong, Wangbao;Li, Hongyan;Xie, Jun;Yu, Ermeng;Fu, Bing;Zheng, Mengping;Yang, Huirong;Fu, Bing;Zheng, Mengping;Yang, Huirong;Zhang, Junming

作者机构：

关键词： Broad bean; Ctenopharyngodon idellus; Flavor; Taste; PLS-SEM

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 436 卷

页码：

收录情况： SCI

摘要： Broad bean (Vicia faba L.) has received particular attention with regards to the improvement of flesh meat quality. However, the effect of broad bean diet on structure, flavor and taste of flesh meat is unclear. In present study, E-nose, E-tongue, TPA, HS-SPME-GC-MS, and LC-MS were used to characterize the structure, flavor and taste of grass carp (Ctenopharyngodon idellus) fed with broad bean. Overall, broad bean significantly improved the texture of grass carp muscle, but reduced the overall taste and flavor. The 50 volatile compounds were detected using HS-SPME-GC-MS. The 252 differential metabolites were identified by LC-MS, of which 107 were upregulated and 145 were down-regulated. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis demonstrated this reduction in taste and flavor was associated with the metabolism of amino acids, lipids and nucleotides. Our findings provide a theoretical basis for improving meat quality and the functional applications of broad bean.

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