Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-08-17 DOI:10.1007/s10068-023-01400-3

Hyangyeon Jeong, Sojeong Yoon, Na-Eun Yang, Moon Yeon Youn, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, Eui-Cheol Shin

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引用次数: 0

Abstract

This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC–MS) coupled with gas chromatography–olfactometry (GC–O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC–MS respectively, and the main volatile compounds were aldehydes. A total of 23 odor active compounds were recognized using GC–O, and 3-methyl-butanal, heptanal, benzaldehyde, octanal, furfural, and methoxy-phenyl-oxime were identified as the aroma of salmon. Using multivariate analysis, the pattern between the pretreated samples and aroma profiles was confirmed, and there were clear separations among the samples. The results of this study provide the aroma profile of salmon by-products and are expected salmon by-products to be used as a potential food source.

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大西洋鲑鱼副产物在潜在食物来源中的化学计量学应用

这项研究确定了鲑鱼副产品的香气特征，以充分利用副产品，包括用还原糖和热加工处理的鱼头、鱼框和鱼皮水解物。研究采用了电子鼻（E-nose）和气相色谱-质谱联用仪（GC-MS）以及气相色谱-惰性气体分析仪（GC-O）来分析香气特征。通过电子鼻和气相色谱-质谱联用仪分别检测到 140 和 90 种挥发性化合物，其中主要的挥发性化合物是醛类。利用 GC-O 共识别出 23 种气味活性化合物，其中 3-甲基丁醛、庚醛、苯甲醛、辛醛、糠醛和甲氧基苯基肟被确定为鲑鱼的香气。通过多变量分析，预处理样品与香气特征之间的模式得到了证实，各样品之间有明显的分离。这项研究的结果提供了三文鱼副产品的香气特征，有望将三文鱼副产品用作一种潜在的食物来源。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.