Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-12 DOI:10.1016/j.foodchem.2024.141994

Hehe Tian, Chengzhen Nie, Xuhui Huang, Yan Guo, Beiwei Zhu, Lei Qin

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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.

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多组学对比分析揭示不同鱼汤品种的独特品质特征

鱼汤已成为全球美食中不可或缺的一部分，因其丰富的营养和美味而备受赞誉。本研究采用多组学分析方法，比较评估了从三种淡水鱼和三种海水鱼中提取的鱼汤的品质特征。鱼汤的主要香味特征是肉香和油腻，这与脂质（尤其是不饱和甘油三酯）的氧化密切相关。与淡水鱼汤相比，海水鱼汤表现出更高的脂质不饱和程度，高度不饱和脂质的含量显著升高。鱼汤的主要味道可能来自氨基酸（Glu 和 Asp）和 5′-核苷酸（IMP、AMP 和 GMP）的协同增味作用。鱼汤中的牛磺酸含量很高，是一种极好的膳食补充剂。值得注意的是，鱼汤中的 5′-核苷酸含量很高，尿酸水平较高的人应适量食用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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