EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage
文献类型： 外文期刊
作者： Ma, Tingting 1 ; Wang, Qi 1 ; Wei, Peiyu 1 ; Zhu, Kexue 2 ; Feng, Aiguo 1 ; He, Yanfu 1 ; Wang, Jiamei 1 ; Shen, Xuanri 1 ; Cao, Jun 1 ; Li, Chuan 1 ;
作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Hainan Prov Engn Res Ctr Aquat Resources Efficien, Haikou 570228, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Warming 571533, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Prov & Ministerial Coconst, Dalian 116034, Peoples R China
关键词： Tilapia; EGCG-gelatin biofilm; Protein degradation; Flavor; Metabolomics
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 375 卷
页码：
收录情况： SCI
摘要： The protein degradation, flavor and micromolecule metabolites changes of (-)-epigallocatechin gallate (EGCG)-gelatin biofilm treatment (EGT) on chilled tilapia fillets in 21 days were investigated. Morphology observations revealed EGT protected good connective myofibrillar protein. It maintained protein secondary structure by significantly increasing the proportion of alpha-helix (15.20%) and decreasing the ratio of random coils (22.02%) in the EGT group compared to the control (CON) group (P < 0.05). Metabolomics with UHPLC-Q-TOF/MS analysis indicated a distinct separation between the CON and treatment groups at the end of storage. Small peptides analysis demonstrated that the EGT group increased the level of sweet peptides. Additionally, the EGT group significantly reduced the formation of amino acid derivatives and esters and off-flavor development. Overall, EGT effectively improved flavor, inhibited fish protein oxidation/degradation, and verified metabolomics results. This study unveiled the potential of metabolomics to analyze metabolites determined by tilapia and monitor the changes during storage.
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