School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2025 Jan 15;463(Pt 3):141386. doi: 10.1016/j.foodchem.2024.141386. Epub 2024 Sep 21.
This study aimed to investigate the effects of ultrasound-assisted curing and UV-assisted drying on the quality of semi-dried tilapia fillets through flavoromics, lipidomics, and metabolomics. Both treatments enhanced myofibril pore space and reduced moisture content (-14.84 %, P < 0.05), with ultrasound demonstrating greater effectiveness. Additionally, they also facilitated lipid oxidation (P < 0.05), which altered the flavor profile. UV treatment enhancing key aroma compounds (ROAV >1), especially octanal, 1-octen-3-one, ethyl-isovalerate, and 2-pentyl-furan, more effectively than ultrasound (P < 0.05). 420 lipid molecules and 213 metabolites were identified, including 162 differential lipids and 69 differential metabolites (VIP > 1). Correlation analysis indicated that triglycerides, fatty acids, organic acids, and nucleosides were key precursors of flavor. The sensory evaluation demonstrated that ultrasound and UV treatments synergistically enhanced fillet quality. This study introduces an innovative processing method aimed at the industrialized and efficient production of high-quality air-dried aquatic products.
本研究旨在通过风味组学、脂质组学和代谢组学探究超声辅助固化和紫外辅助干燥对半干罗非鱼片品质的影响。两种处理方式都增强了肌原纤维孔隙空间，降低了水分含量（-14.84%，P<0.05），其中超声处理的效果更为显著。此外，它们还促进了脂质氧化（P<0.05），从而改变了风味特征。与超声处理相比（P<0.05），紫外处理更有效地增强了关键香气化合物（ROAV>1），特别是辛醛、1-辛烯-3-酮、乙基异戊酸酯和 2-戊基呋喃。共鉴定出 420 种脂质分子和 213 种代谢物，包括 162 种差异脂质和 69 种差异代谢物（VIP>1）。相关性分析表明，甘油三酯、脂肪酸、有机酸和核苷是风味的关键前体。感官评价表明，超声和紫外处理协同增强了鱼片品质。本研究介绍了一种创新的加工方法，旨在实现高质量风干水产品的工业化和高效生产。
