1. Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus.
- Author
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Liu D, Zhou M, Tan H, Xiong G, Wang L, Shi L, Li C, Wu W, and Qiao Y
- Subjects
- Animals, Fish Products analysis, Fish Products microbiology, Pressure, Cyprinidae metabolism, Cyprinidae microbiology, Volatile Organic Compounds chemistry, Volatile Organic Compounds metabolism, Volatile Organic Compounds analysis, Bacteria metabolism, Bacteria genetics, Bacteria classification, Bacteria isolation & purification, Humans, Food Handling, Amino Acids metabolism, Amino Acids analysis, Taste, Flavoring Agents chemistry, Flavoring Agents metabolism, Metabolomics, Computational Biology
- Abstract
The effects of ultra-high pressure (UHP) pretreatment (50-250 MPa) on the fish curing were studied. UHP increased the overall volatile compound concentration of cured fish. Among 50-250 MPa five treatment groups, 150 MPa UHP group exhibited the highest total free amino acid content (294.34 mg/100 g) with that of the control group being 92.39 mg/100 g. The activity of cathepsin L was increased under 50-200 MPa UHP treatment (62.28-58.15 U/L), compared with that in the control group (53.80 U/L). UHP treatment resulted in a significant increase in small molecule compounds, especially the amino acid dipeptides and ATP metabolic products. Under UHP treatments, the bacterial phyla Actinobacteriota (1.04-5.25 %), Bacteroidota (0.20-4.47 %), and Deinococcota (0.00-0.05 %) exhibited an increased abundance, and they promoted taste and flavor formation. Our results indicated that UHP is a promising pretreatment method to improve taste and flavour in cured fish by affecting the microorganisms, cathepsin, and proteins., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)
- Published
- 2024
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