Fu Bing, Fang Chang, Li Zhongzhi, Zeng Zeqian, He Yinglin, Chen Shijun, Yang Huirong
College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China.
Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China.
Foods. 2024 Jun 25;13(13):2004. doi: 10.3390/foods13132004.
Heat stress has received growing concerns regarding the impact on seafood quality. However, the effects of heat stress on the sensory properties of seafood remain unknown. In this study, the sensory properties of fresh oyster () treated with chronic heat stress (30 °C) for 8 weeks were characterized using electronic nose, electronic tongue, sensory evaluation, HS-SPME-GC-MS, LC-MS and transcriptomics. Overall, chronic heat stress reduced the overall sensory properties of oysters. The metabolic network constructed. based on enrichment results of 423 differential metabolites and 166 differentially expressed genes, showed that the negative effects of chronic heat stress on the sensory properties of oysters were related to oxidative stress, protein degradation, lipid oxidation, and nucleotide metabolism. The results of the study provide valuable insights into the effects of heat stress on the sensory properties of oysters, which are important for ensuring a sustainable supply of high-quality seafood and maintaining food safety.
热应激对海鲜品质的影响日益受到关注。然而，热应激对海鲜感官特性的影响仍不清楚。在本研究中，采用电子鼻、电子舌、感官评价、顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）、液相色谱-质谱联用（LC-MS）和转录组学对经慢性热应激（30℃）处理8周的新鲜牡蛎的感官特性进行了表征。总体而言，慢性热应激降低了牡蛎的整体感官特性。基于423种差异代谢物和166个差异表达基因的富集结果构建的代谢网络表明，慢性热应激对牡蛎感官特性的负面影响与氧化应激、蛋白质降解、脂质氧化和核苷酸代谢有关。该研究结果为热应激对牡蛎感官特性的影响提供了有价值的见解，这对于确保高质量海鲜的可持续供应和维持食品安全具有重要意义。
