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Food Chem ; 454: 139795, 2024 Oct 01.
Article in English | MEDLINE | ID: mdl-38810450

ABSTRACT

Pelodiscus sinensis is an aquatic product with a long growth cycle in pond culture and high nutritional value meat. The flavor compounds, nutrients, and lipidome were investigated to explore the edible value changes of turtle meat aged 3 to 6 years (Y3 to Y6). Typically, P. sinensis meat is rich in high-quality protein (EAAI ≥81.22, AAS ≥86.47). Y6 has the highest level of Se, protein, amino acids, and high unsaturated fatty acids, including EPA + DHA. Y5 has the most delicious amino acids, polyunsaturated fatty acids, and key odorant content. The stronger flavor of Y5 may be mainly related to C18:2n6t and C18:2n6c. Further, triacylglycerols (TAG) and phosphatidylcholine (PC) were significant changes in Y5. Additionally, PI (16:0/18:1) was identified as the potential biomarker. These results provided available information on P. sinensis marketing age and revealed the potential impact of nutrients on the formation of VOCs.


Subject(s)
Flavoring Agents , Lipidomics , Turtles , Animals , Male , Turtles/metabolism , Turtles/growth & development , Flavoring Agents/chemistry , Flavoring Agents/metabolism , Nutritive Value , Nutrients/analysis , Nutrients/metabolism , Taste , Amino Acids/analysis , Amino Acids/metabolism , Amino Acids/chemistry , Ponds/chemistry , Meat/analysis
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