| Title: | Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels |
| Author(s): | Xu P; Liu L; Liu K; Wang J; Gao R; Zhao Y; Bai F; Li Y; Wu J; Zeng M; Xu X; |
| Address: | "College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China. Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China" |
| DOI: | 10.1016/j.fochx.2022.100534 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "New insights revealing the flavor formation of unrinsed mixed sturgeon surimi with chicken breast were evaluated. Seventy-two volatile compounds were identified by gas chromatography-ion mobility spectrometry among the 11 surimi sample groups. The addition of 40% chicken breast caused changes in the concentrations of amino acids, 5'-nucleotides, and organic acids. Sensory attributes of balsamic, waxy, green, fresh, fatty, citrus, and aldehydic were marked when corelated with 125 volatiles identified by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. A total of 357 different lipids were identified through UPLC-Q-Orbitrap. Analysis of the correlations between flavor-active compounds and 16 different lipids revealed that various pathways, including the degradation of triglycerides, the biosynthesis of phosphatidylcholine, and the biosynthesis of lysine, serine, and methionine, were associated with flavor formation. This study provides a theoretical basis for the development of sturgeon processing industry and surimi products from the perspective of lipid changes" |
| Keywords: | Chicken breast Correlation analysis Flavor profile Lipid oxidation Sturgeon; |
| Notes: | "PubMed-not-MEDLINEXu, Pengfei Liu, Li Liu, Kang Wang, Jinlin Gao, Ruichang Zhao, Yuanhui Bai, Fan Li, Yujin Wu, Jihong Zeng, Mingyong Xu, Xinxing eng Netherlands 2022/12/21 Food Chem X. 2022 Dec 2; 17:100534. doi: 10.1016/j.fochx.2022.100534. eCollection 2023 Mar 30" |
