The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-10-10 DOI:10.1016/j.foodchem.2023.137690

Bing Fu , Mengping Zheng , Huici Yang , Junming Zhang , Yichao Li , Guangjun Wang , Jingjing Tian , Kai Zhang , Yun Xia , Zhifei Li , Wangbao Gong , Hongyan Li , Jun Xie , Huirong Yang , Ermeng Yu

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引用次数: 0

Abstract

Broad bean (Vicia faba L.) has received particular attention with regards to the improvement of flesh meat quality. However, the effect of broad bean diet on structure, flavor and taste of flesh meat is unclear. In present study, E-nose, E-tongue, TPA, HS-SPME-GC-MS, and LC–MS were used to characterize the structure, flavor and taste of grass carp (Ctenopharyngodon idellus) fed with broad bean. Overall, broad bean significantly improved the texture of grass carp muscle, but reduced the overall taste and flavor. The 50 volatile compounds were detected using HS-SPME-GC-MS. The 252 differential metabolites were identified by LC-MS, of which 107 were up-regulated and 145 were down-regulated. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis demonstrated this reduction in taste and flavor was associated with the metabolism of amino acids, lipids and nucleotides. Our findings provide a theoretical basis for improving meat quality and the functional applications of broad bean.

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蚕豆日粮对鲜草鱼结构、风味和口感的影响：应用E鼻、E舌、TPA、HS-SPME-GC-MS和LC-MS综合研究。

蚕豆（Vicia faba L.）在改善肉质方面受到了特别的关注。然而，蚕豆日粮对肉的结构、风味和口感的影响尚不清楚。本研究采用E鼻、E舌、TPA、HS-SPME-GC-MS和LC-MS对蚕豆饲养的草鱼的结构、风味和口感进行了表征。总体而言，蚕豆显著改善了草鱼肌肉的质地，但降低了整体口感和风味。采用HS-SPME-GC-MS对50种挥发性化合物进行了检测。通过LC-MS鉴定了252种差异代谢产物，其中107种上调，145种下调。京都基因和基因组百科全书（KEGG）的分析表明，味道和风味的减少与氨基酸、脂质和核苷酸的代谢有关。我们的研究结果为改善蚕豆的肉质和功能应用提供了理论依据。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

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.