Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
Ultrason Sonochem. 2023 Jul;97:106440. doi: 10.1016/j.ultsonch.2023.106440. Epub 2023 May 13.
This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3-ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as γ-Glu-Met, γ-Glu-Ala, and Asn-pro. In the ultrasound treatment group, L-isoleucine and L-methionine, which may be used as flavor precursors, were significantly down-regulated, while carbohydrates and its metabolites were up-regulated. Amino acid, carbohydrate, and FA (fatty acyls) metabolism products in salted fish were enriched by ultrasound treatment, and those products might ultimately be related to the taste and flavor of salted fish.
本研究考察了超声处理对盐渍乌鳢鱼肉品质的影响。结果表明，随着超声功率的增加，肌肉纤维结构降解加剧，肌原纤维蛋白构象发生显著变化。高强超声处理组（300 W）的硫代巴比妥酸反应物含量（0.37 mg 丙二醛当量/千克）和过氧化物值（0.63 mmol/千克）相对较高。共鉴定出 66 种挥发性化合物，组间差异明显。200 W 超声组鱼腥味物质（己醛、1-戊烯-3-醇和 1-辛烯-3-醇）较少。与对照组相比，超声组（200、300 W）含有更多与鲜味相关的氨基酸肽，如γ-Glu-Met、γ-Glu-Ala 和 Asn-pro。在超声处理组中，可能作为风味前体的 L-异亮氨酸和 L-蛋氨酸显著下调，而碳水化合物及其代谢物上调。超声处理使盐渍鱼中的氨基酸、碳水化合物和 FA（脂肪酸）代谢产物富集，这些产物可能与盐渍鱼的味道和风味有关。
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