Xu Pengfei, Liu Li, Liu Kang, Wang Jinlin, Gao Ruichang, Zhao Yuanhui, Bai Fan, Li Yujin, Wu Jihong, Zeng Mingyong, Xu Xinxing
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.
Food Chem X. 2022 Dec 2;17:100534. doi: 10.1016/j.fochx.2022.100534. eCollection 2023 Mar 30.
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.
对揭示未漂洗的混合鲟鱼鱼糜与鸡胸肉风味形成的新见解进行了评估。通过气相色谱-离子迁移谱法在11个鱼糜样品组中鉴定出72种挥发性化合物。添加40%的鸡胸肉导致氨基酸、5'-核苷酸和有机酸浓度发生变化。当与通过全二维气相色谱-飞行时间质谱法鉴定出的125种挥发性物质相关联时，香醋味、蜡味、青味、鲜味、脂肪味、柑橘味和醛味等感官属性较为明显。通过超高效液相色谱-四极杆-轨道阱质谱仪共鉴定出357种不同的脂质。对风味活性化合物与16种不同脂质之间的相关性分析表明，包括甘油三酯降解、磷脂酰胆碱生物合成以及赖氨酸、丝氨酸和蛋氨酸生物合成在内的各种途径与风味形成有关。本研究从脂质变化的角度为鲟鱼加工业和鱼糜产品的开发提供了理论依据。
