Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC-MS analysis: Impact of freeze-thaw cycles and heat treatment.
Food Chem
; 459: 140436, 2024 Nov 30.
Article
em En
| MEDLINE
| ID: mdl-39029423
ABSTRACT
The role of lipids in changes of volatile organic compounds (VOCs) in grass carp during 1 month of frozen storage with different freeze-thaw cycles and subsequent heat treatment was investigated. Sixty VOCs were identified in all groups by SPME-GC-MS. Odor contents fluctuated along with the freeze-thaw cycles and heat treatment, and the highest odor content was observed in frozen sample without freeze-thaw cycles. Freeze-thaw and heat treatment significantly promoted the lipid oxidation and hydrolysis for all the groups(p<0.05). Lipid metabolites were analyzed using non-targeted lipidomics and could be well distinguished among different freeze-thaw groups and heat-treatment groups. A total of 10 key differential lipid molecules were annotated, involving 4 metabolic pathways related to lipid degradation and odor formation. Spearman correlation analysis showed that these key differential lipids were significantly related to the formation of key VOCs (p<0.05).
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Carpas
/
Compostos Orgânicos Voláteis
/
Congelamento
/
Lipidômica
/
Temperatura Alta
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Lipídeos
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Cromatografia Gasosa-Espectrometria de Massas
/
Odorantes
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China
País de publicação:
Reino Unido