Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish
文献类型： 外文期刊
作者： Liu, Dongyin 1 ; Du, Liu 1 ; Huang, Qi 1 ; Zhou, Mingzhu 1 ; Xiong, Guangquan 1 ; Li, Chuan 2 ; Qiao, Yu 1 ; Wu, Wenjin 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Minist Agr & Rural Affairs, 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 Prov Cooperat Innovat Ctr Ind Fermentat, Minist Educ, Key Lab Fermentat Engn,Hubei Key Lab Ind Microbiol, Wuhan 430068, Peoples R China
4.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
关键词： Ultrasound; Culter alburnus; Muscle structure; Volatile compounds; Small molecule metabolites
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.4； 五年影响因子：8.0 ）
ISSN： 1350-4177
年卷期： 2023 年 97 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/ kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as & gamma;-Glu-Met, & gamma;-Glu-Ala, and Asn-pro. In the ultrasound treatment group, Lisoleucine and L-methionine, which may be used as flavor precursors, were significantly down-regulated, while carbohydrates and its metabolites were up-regulated. Amino acid, carbohydrate, and FA (fatty acyls) metabolism products in salted fish were enriched by ultrasound treatment, and those products might ultimately be related to the taste and flavor of salted fish.
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