| Title: | "Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates" |
| Author(s): | Yang J; Wu S; Mai R; Lin L; Zhao W; Bai W; |
| Address: | "College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. College of Animal Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: 848060091@qq.com. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: weidong_bai2010@163.com" |
| DOI: | 10.1016/j.foodchem.2021.130163 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study focuses on the formation mechanism of amino acid-derived volatile compounds (AAVC) in dry-cured mackerel (Scomberomorus niphonius) (DCM) during the process. Three kind of AAVC (3-methylbutanal, 3-methylbutanol, and phenylacetaldehyde) were detected in DCM. The content of 3-methylbutanal (14.6 mg/kg) was higher than that of phenylacetaldehyde (12.9 mg/kg), and part of which was reduced to 3-methylbutanol (5.15 mg/kg). While the corresponding intermediate, alpha-ketoisocaproate (156 mug/kg), was lower than that of phenylpyruvic acid (271 mug/kg), indicating its decarboxylation was limited. Five strains (Bacillus, Enterobacter, Staphylococcus, Macrococcus, and Lactobacillus) that can produce the relative transaminases and decarboxylases were involved in the production of AAVC. The most dominant strain, Bacillus (81.9%), was only involved in the production of 3-methylbutanal. The relative abundance of Staphylococcus, the sole phenylpyruvate decarboxylase-producing bacteria, was low, resulting in low product conversion. These results indicated that the production of AAVC is determined by specific microorganisms in the products" |
| Keywords: | Amino Acids Animals Metabolic Networks and Pathways *Perciformes Seafood *Volatile Organic Compounds Amino acid Dry-cured mackerel Formation pathway Ketoacid Microorganisms Volatile compounds; |
| Notes: | "MedlineYang, Juan Wu, Siliang Mai, Ruijie Lin, Li Zhao, Wenhong Bai, Weidong eng England 2021/06/28 Food Chem. 2021 Dec 1; 364:130163. doi: 10.1016/j.foodchem.2021.130163. Epub 2021 May 20" |
