College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
Food Res Int. 2023 Oct;172:113145. doi: 10.1016/j.foodres.2023.113145. Epub 2023 Jun 15.
Microorganisms, lipids, and proteins always interact in a complex way in the fish matrix, which becomes a hindrance to evaluate the quality of the individual factors affecting them. In order to investigate the relationship between protein deterioration and volatile compounds (VOCs) in grouper during cold storage, the myofibril protein (MP) was used as a single-factor study to exclude microorganisms and lipids effects. The oxidation and degradation of MP during storage at 4 ℃ were evaluated, including MP content, total sulfhydryl content, carbonyl content, spatial structure and microstructure. Headspace-solid phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the VOCs of grouper MP, and a total of 7 key VOCs were selected, including three ketones (2-nonanone, 2-undecanone and 2-tridecanone), three esters (methyl butyrate, methyl palmitate and methyl ester 9-octadecenoic acid) and one alcohol (3-methyl-1-butanol). At the same time, a non-targeted metabolomics method based on UPLC-Q-Extractive Orbitrap was used to investigate the changes in metabolites during MP storage. A total of 107 up-regulated differential metabolites and 7 down-regulated metabolites were annotated, and 6 metabolic pathways highly related to proteins were screened. Spearman correlation analysis showed that 7 key VOCs are associated with the biosynthesis and metabolism of ornithine and lysine. And a possible solution to protein deterioration in grouper was proposed, which provided a reference for improving protein quality and regulating flavor formation during cold storage of grouper at source.
在鱼类基质中，微生物、脂质和蛋白质总是以复杂的方式相互作用，这成为评估影响它们的各个因素的质量的障碍。为了研究低温贮藏过程中石斑鱼蛋白变质与挥发性化合物（VOCs）之间的关系，将肌原纤维蛋白（MP）作为单因素研究，以排除微生物和脂质的影响。评估了 4℃贮藏过程中 MP 的氧化和降解，包括 MP 含量、总巯基含量、羰基含量、空间结构和微观结构。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析石斑鱼 MP 的 VOCs，共选择了 7 种关键 VOCs，包括 3 种酮（2-壬酮、2-十一酮和 2-十三酮）、3 种酯（丁酸甲酯、棕榈酸甲酯和 9-十八烯酸甲酯）和 1 种醇（3-甲基-1-丁醇）。同时，采用基于 UPLC-Q-Extractive Orbitrap 的非靶向代谢组学方法研究 MP 贮藏过程中代谢物的变化。共注释了 107 个上调差异代谢物和 7 个下调代谢物，筛选出 6 条与蛋白质高度相关的代谢途径。Spearman 相关分析表明，7 种关键 VOCs 与鸟氨酸和赖氨酸的生物合成和代谢有关。提出了一种解决石斑鱼蛋白变质的可能方法，为提高石斑鱼在源头上冷藏过程中的蛋白质质量和调节风味形成提供了参考。
