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The impacts of cold plasma on the taste and odor formation of dried silver carp products.
Zhai, Yueying; Luan, Aonan; Yang, Zhimeng; Rong, Zhixing; Liu, Yongle; Wang, Faxiang; Li, Xianghong.
Afiliación
  • Zhai Y; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
  • Luan A; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
  • Yang Z; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
  • Rong Z; Jinzai Food Group Co., Ltd, Pingjiang High-Tech Industrial Park, Yueyang 410400, Hunan Province, China.
  • Liu Y; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
  • Wang F; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
  • Li X; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China. Electronic address: xianghongl@163
Food Chem ; 454: 139775, 2024 Oct 01.
Article en En | MEDLINE | ID: mdl-38820628
ABSTRACT
This study investigated non-thermal pretreatment (cold plasma, CP) on the flavor (taste and odor) profiles of dried fish products. CP treatment of 5 min contributed to accumulation of umami nucleotides adenosine 5'-monophosphate (AMP) from 30.96 to 40.82 µg/g and inosine 5'-monophosphate (IMP) from 2009.29 to 2132.23 µg/g, and significant reduction of bitter hypoxanthine ribonucleoside (HxR) and hypoxanthine (Hx), respectively (P < 0.05) in the dried fish products. A noticeable enhancement in sweet glycine (from 429.41 to 490.03 mg/100 g) and umami glutamic acid (from 55.68 to 67.76 mg/100 g) accompanied with the CP treatment (P < 0.05) based on taste activity value (TAV > 1). And the characteristic odor volatiles (nonanal, hexanal and 1-octen-3-ol) were strengthened 2.13-, 2.16- and 2.17- folds, respectively (P < 0.05). The results of equivalent umami concentration and Gibbs free energy calculation, combining with the correlation analysis, indicate that nucleotides and free amino acids synergically enhanced the taste improvement of dried fish products. Moderate lipids oxidation favored the formation of characteristic volatiles. The CP pretreatment offered new strategies for enhancing flavor of dried fish products.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Carpas / Productos Pesqueros / Aromatizantes / Odorantes Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Imprimir
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Carpas / Productos Pesqueros / Aromatizantes / Odorantes Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido