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Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

文献类型： 外文期刊

作者： Liu, Dongyin 1 ; Deng, Yi 1 ; Qiu, Wenxin 1 ; Wang, Shizhe 1 ; Zhou, Mingzhu 1 ; Xiong, Guangquan 1 ; Li, Chuan 2 ; Wang, Lan 1 ; Shi, Liu 1 ; Wu, Wenjin 1 ; Yu, Qiao 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.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China

3.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

关键词： Curing and drying; lipid oxidation; metabolomics; volatile compounds; Wuchang fish

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 4 期

页码：

收录情况： SCI

摘要： In this study, the changes in volatile compounds, lipids, and small molecule compounds during the curing and drying processes were examined. The results showed that lipid oxidation was enhanced during curing and drying processes. A total of fifty-two types of volatile compounds in the dry-cured fish were detected, and the contents of alcohols (such as 3-methyl-1-butanol, 1-octen-3-ol), ketones (such as 2-heptanone, 2-octanone), and aldehydes (such as 3-methylbutyraldehyde, hexanal, nonanal, decanal) were increased during curing and drying processes. A total of 812 metabolites were identified. The metabolites in linoleate, arachidonate, nucleotide, amino acid, and other metabolic pathways showed significant differences between drying stage and curing stage. The oxidative degradation of arachidonate acid, linoleate acid, and amino acid may contribute to the changes in volatile compounds during the curing and drying stages. Seven compounds including shikimic acid, carnitine C5: DC, carnitine C7: DC, 2-hydroxybutanoic acid, 3-hydroxybutanoic acid, malonic acid, and methylmalonic acid could be key small molecule compounds in curing and drying processing. These findings are valuable for understanding the mechanisms underlying flavour changes occurring during fish curing and drying processes.

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