| Title: | Influence of thermal processing on flavor and sensory profile of sturgeon meat |
| Author(s): | Li X; Xie W; Bai F; Wang J; Zhou X; Gao R; Xu X; Zhao Y; |
| Address: | "College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China. Electronic address: bf@kalugaqueen.com. Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China. Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: xiyuan2008@ujs.edu.cn. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. Electronic address: zhaoyuanhui@ouc.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.131689 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established for the sensory evaluation of raw and steamed sturgeon meat (4, 8, 12, 16, 20 min at 100 degrees C). Ten odor attributes generated by Check-all-that-apply and Free Choice Profiling methods were selected as characteristic descriptors, which were 'fishy, meaty, oily/fatty, salty, umami, ammonia/rancid, grass, fresh, earthy, and visceral'. Aroma compounds were extracted by headspace-solid phase micro extraction (HS-SPME). A total of 63 and 62 volatiles were identified by gas chromatography equipped with mass spectrometry and olfactometry (GC-MS-O) and GC-ion mobility spectrometry (GC-IMS). Phospholipids accounted for 67.05% in 173 differential metabolites identified via untargeted metabolomics. 47 kinds of phosphatidylethanolamines were significantly correlated with the formation of aldehydes. This study provides a theoretical basis for regulating the flavor formation of thermal-processed aquatic products" |
| Keywords: | Gas Chromatography-Mass Spectrometry Meat Odorants/analysis Olfactometry Solid Phase Microextraction *Taste *Volatile Organic Compounds/analysis Flavor profile Large hybrid sturgeon Metabolomics Phospholipid Sensory lexicon Thermal processing; |
| Notes: | "MedlineLi, Xuefei Xie, Wei Bai, Fan Wang, Jinlin Zhou, Xiaodong Gao, Ruichang Xu, Xinxing Zhao, Yuanhui eng England 2021/12/08 Food Chem. 2022 Apr 16; 374:131689. doi: 10.1016/j.foodchem.2021.131689. Epub 2021 Nov 28" |
