Investigating the correlation between major taste substances and volatile flavor substances in Lateolabrax japonicus (sea bass) under bloodletting conditions

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-08-27 DOI:10.1016/j.foodcont.2025.111669

Meijiao Gui , Mengli Han , Zhenhao Song , Yurui Zhang , Dajun Wang , Shumin Zhang , Wenzheng Shi

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引用次数: 0

Abstract

In this study, we assessed the effect of four bloodletting methods, namely head knocking to stun (Control), gill cutting and resting, room temperature gill cutting and swimming and low temperature gill cutting and swimming, on the flavor of sea bass (Lateolabrax japonicus). Among the four methods, the gill-cutting swimming method at room temperature consumed the least amount of glycogen (5.81g/100g) and adenosine triphosphate (ATP) (205.75 mg/100g) and caused the least stress to the fish. Bloodletting reduces bitter amino acids and increases sweet and salty substances. It also lowers heptanal, benzaldehyde, octanal, hexanal, and 1-octen-3-ol, reducing fishy odors. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) (VIP>1) and Spearman's correlation analysis were combined to derive correlations between the main taste compounds and 27 major volatile flavor compounds. Among them, benzaldehyde exhibited a significant positive correlation with 1-octen-3-one (p < 0.05) and a highly significant positive correlation with 2-pentanol (p < 0.01). Meanwhile, 2-hexen-1-ol demonstrated highly significant positive correlations with trans-2,4-decadienal and 1-hexanol (p < 0.01). This suggests significant interactions between aldehydes and alcohols and ketones. This study adds a theoretical basis for the practical application of the bloodletting method and provides ideas for obtaining high-quality perch.

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研究放血条件下日本鲈鱼主要风味物质与挥发性风味物质的相关性

本研究评估了四种放血方法，即敲头击晕（对照）、切鳃休养、常温切鳃游泳和低温切鳃游泳对鲈鱼风味的影响。四种方法中，室温切鳃游泳法消耗的糖原（5.81g/100g）和三磷酸腺苷（ATP）（205.75 mg/100g）最少，对鱼造成的应激最小。放血减少苦味氨基酸，增加甜味和咸味物质。它还能降低庚醛、苯甲醛、辛醛、己醛和1-辛醛-3-醇，减少鱼腥味。结合正交偏最小二乘判别分析（OPLS-DA）（VIP>1）和Spearman相关分析的结果，得出了27种主要挥发性风味物质与主要风味物质之间的相关性。其中，苯甲醛与1-辛烯-3-酮呈极显著正相关（p < 0.05），与2-戊醇呈极显著正相关（p < 0.01）。2-己烯-1-醇与反式-2,4-十烯醛和1-己醇呈极显著正相关（p < 0.01）。这表明醛与醇和酮之间存在重要的相互作用。本研究为放血法的实际应用提供了理论依据，为获得优质鲈鱼提供了思路。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.