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
作者： Liu, Dongyin 1 ; Zhou, Mingzhu 1 ; Tan, Hongyuan 1 ; Xiong, Guangquan 1 ; Wang, Lan 1 ; Shi, Liu 1 ; Li, Chuan 3 ; Wu, Wenjin 1 ; Qiao, Yu 1 ;
作者机构： 1.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Wuhan 430064, Peoples R China
2.Hubei Innovat Ctr Agr Sci & Technol, Agroprod Proc Res Sub Ctr, Wuhan, Peoples R China
3.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
4.Hubei Univ Technol, Hubei Key Lab Ind Microbiol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Peoples R China
5.Wuhan Inst Technol, Sch Environm Ecol & Biol Engn, Wuhan 430205, Peoples R China
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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