Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods
文献类型： 外文期刊
作者： Li, Rui 1 ; Sun, Zuli 2 ; Zhao, Yongqiang 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Cen, Jianwei 1 ; Chen, Shengjun 1 ; Li, C 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs,Key Lab Aquat Prod Pro, Guangzhou 510300, Peoples R China
2.Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
关键词： Tilapia; Thermal processing; UHPLC-Q-TOF-MS; MS; Untargeted metabolomics; Taste; Nutrition
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 356 卷
页码：
收录情况： SCI
摘要： Thermal processing is a common processing method for tilapia which has an important impact on the quality and characteristics of fish meat. This study aimed to investigate changes in the metabolites of tilapia fillets after thermal processing. In this work, we used a UHPLC-Q-TOF-MS/MS metabolomics method to identify and screen differential metabolites. A total of 249 metabolites were identified from tilapia fillet samples, 24, 29 and 24 differential metabolites were screened from steaming/raw, boiling/raw and air frying/raw groups, respectively. Thermal processing significantly changed the quality of tilapia fillets, and the contribution of amino acids, phospholipids and nucleotides to different metabolites was large and had important impacts on the taste and nutrition of tilapia fillets. Metabolomics is an effective method for quality detection of thermal processing in aquatic products. This study provides the theoretical basis for the selection of optimized processing methods for tilapia.
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