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Food Chem

Title:		Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism
Author(s):		Sun L; Lv J; Liu Y; Zang M; Li P; Wang D; Zhu Y; Xu W;
Address:		"Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China. China Meat Research Center, Beijing 100068, PR China. Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, PR China. Electronic address: lipengpeng@jaas.ac.cn. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China. Electronic address: daoyingwang@yahoo.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220703
Issue:
Page Number:		133615 -
DOI:		10.1016/j.foodchem.2022.133615
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of combined application of ultra-high pressure (300 Mpa, 900 s) and carnosine on the inhibition of fishy off-odor from snakehead meat were investigated. Results showed that the combination effectively inhibited the formation of fishy volatile organic compounds (VOCs) and trimethylamine (TMA-N). Further studies demonstrated that the reduction of VOCs was mainly due to the inhibition of lipids oxidation based on the antioxidant activity of carnosine and the inactivation of lipoxygenase by UHP. Moreover, the reduction of TMA-N was mainly attributed to the ability of UHP processing to reduce bacterial load, which also extended the shelf-life of snakehead fillets by approximately 6 days and retarded the production of TVB-N. Additionally, the combined application allowed a better retention of pH, color, and textural quality of the fillets compared with the control. Therefore, the current combination is a promising technique in fishy off-odor removing and better preservation of snakehead meat"
Keywords:		*Carnosine Food Preservation/methods Meat *Odorants/analysis Carnosine Fishy off-odor Snakehead Trimethylamine Ultra-high pressure Volatile components;
Notes:		"MedlineSun, Liangge Lv, Jingxiu Liu, Yu Zang, Mingwu Li, Pengpeng Wang, Daoying Zhu, Yongzhi Xu, Weimin eng England 2022/07/10 Food Chem. 2022 Nov 30; 395:133615. doi: 10.1016/j.foodchem.2022.133615. Epub 2022 Jul 3"