Hehe Tian , Chengzhen Nie , Xuhui Huang , Yan Guo , Beiwei Zhu , Lei Qin
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引用次数: 0
Abstract
Fish soup has become an integral part of global cuisine, appreciated for its rich nutritional benefits and delectable flavor. This study comparatively evaluated the quality characteristics of fish soups derived from three freshwater fish species and three seawater fish species using multi-omics analysis. The primary aroma characteristics of fish soup were meaty and greasy, closely associated with the oxidation of lipids, particularly unsaturated triglycerides. Compared to freshwater fish soup, seawater fish soup exhibited a higher degree of lipid unsaturation, with significantly elevated levels of highly unsaturated lipids. Umami, the predominant taste profile of fish soup, likely resulted from the synergistic umami-enhancing effect of amino acids (Glu and Asp) and 5′-nucleotides (IMP, AMP, and GMP). The high taurine content in fish soup makes it an excellent dietary supplement. Notably, the 5′-nucleotide content in fish soup is substantial and should be consumed in moderation by individuals with elevated uric acid levels.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.