基于脂质组学分析的典型交联度鱼糜凝胶在冷冻储存期间挥发性气味变化的机理研究

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-04 DOI:10.1016/j.fochx.2025.102630

Xiaoying Luo , Guoyan Ren , Shanbai Xiong , Yueqi An , Kang Huang , Yang Hu

{"title":"基于脂质组学分析的典型交联度鱼糜凝胶在冷冻储存期间挥发性气味变化的机理研究","authors":"Xiaoying Luo , Guoyan Ren , Shanbai Xiong , Yueqi An , Kang Huang , Yang Hu","doi":"10.1016/j.fochx.2025.102630","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the potential mechanisms underlying odor changes in surimi gel during frozen storage, focusing on lipid alterations. Frozen storage significantly impacted the odor characteristics of surimi gel, with a noticeable decline in fish aroma and an intensification of fishy, oily, and earthy odors after 90 days of freezing. Using liquid nitrogen spray freezing at −80 °C and increasing the cross-linking degree to 62.99 % was beneficial in maintaining the original odor profile of surimi gel. Odor changes during storage were driven by enhanced lipid oxidation and altered lipid distribution. Most lipids significantly associated with odor compounds were unsaturated fatty acids primarily found in phosphatidylcholine (PC) and phosphatidylethanolamine (PE). Notably, PC(14:0_20:5), PC(16:0_20:4)(rep), PC(16:0_20:5), PC(18:0_20:4), PC(18:3e_22:6), PC(20:3_22:6), PE(20:4_20:4), and PE(20:4_22:6)(rep) showed negative correlations with volatile compounds such as acetoin, hexanal, heptanal, benzaldehyde, nonanal, 1-octen-3-ol, and 1-hexanol. The oxidation of these lipids resulted in alterations to the odor profile of the surimi gel.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102630"},"PeriodicalIF":6.5000,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis\",\"authors\":\"Xiaoying Luo , Guoyan Ren , Shanbai Xiong , Yueqi An , Kang Huang , Yang Hu\",\"doi\":\"10.1016/j.fochx.2025.102630\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated the potential mechanisms underlying odor changes in surimi gel during frozen storage, focusing on lipid alterations. Frozen storage significantly impacted the odor characteristics of surimi gel, with a noticeable decline in fish aroma and an intensification of fishy, oily, and earthy odors after 90 days of freezing. Using liquid nitrogen spray freezing at −80 °C and increasing the cross-linking degree to 62.99 % was beneficial in maintaining the original odor profile of surimi gel. Odor changes during storage were driven by enhanced lipid oxidation and altered lipid distribution. Most lipids significantly associated with odor compounds were unsaturated fatty acids primarily found in phosphatidylcholine (PC) and phosphatidylethanolamine (PE). Notably, PC(14:0_20:5), PC(16:0_20:4)(rep), PC(16:0_20:5), PC(18:0_20:4), PC(18:3e_22:6), PC(20:3_22:6), PE(20:4_20:4), and PE(20:4_22:6)(rep) showed negative correlations with volatile compounds such as acetoin, hexanal, heptanal, benzaldehyde, nonanal, 1-octen-3-ol, and 1-hexanol. The oxidation of these lipids resulted in alterations to the odor profile of the surimi gel.</div></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"29 \",\"pages\":\"Article 102630\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2025-06-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590157525004778\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525004778","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

本研究探讨了鱼糜凝胶在冷冻储存期间气味变化的潜在机制，重点是脂质变化。冷冻保存对鱼糜凝胶的气味特征有显著影响，冷冻90天后鱼腥味明显下降，鱼腥味、油腥味和土腥味增强。采用液氮喷雾冷冻- 80℃，将交联度提高到62.99%，有利于鱼糜凝胶保持原有的气味特征。储存过程中的气味变化是由脂质氧化增强和脂质分布改变引起的。大多数与气味化合物显著相关的脂质是不饱和脂肪酸，主要存在于磷脂酰胆碱（PC）和磷脂酰乙醇胺（PE）中。值得注意的是，PC（14:0_20:5）、PC(16:0_20:4)（rep）、PC（16:0_20:5）、PC（18:0_20:4）、PC（18:30 _22:6）、PC（20:3_22:6）、PE（20:4_20:4）、PE(20:4_22:6)（rep）与乙托因、己醛、庚醛、苯甲醛、壬醛、1-辛醛-3-醇、1-己醇等挥发性化合物呈负相关。这些脂质的氧化导致鱼糜凝胶气味的改变。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis

This study investigated the potential mechanisms underlying odor changes in surimi gel during frozen storage, focusing on lipid alterations. Frozen storage significantly impacted the odor characteristics of surimi gel, with a noticeable decline in fish aroma and an intensification of fishy, oily, and earthy odors after 90 days of freezing. Using liquid nitrogen spray freezing at −80 °C and increasing the cross-linking degree to 62.99 % was beneficial in maintaining the original odor profile of surimi gel. Odor changes during storage were driven by enhanced lipid oxidation and altered lipid distribution. Most lipids significantly associated with odor compounds were unsaturated fatty acids primarily found in phosphatidylcholine (PC) and phosphatidylethanolamine (PE). Notably, PC(14:0_20:5), PC(16:0_20:4)(rep), PC(16:0_20:5), PC(18:0_20:4), PC(18:3e_22:6), PC(20:3_22:6), PE(20:4_20:4), and PE(20:4_22:6)(rep) showed negative correlations with volatile compounds such as acetoin, hexanal, heptanal, benzaldehyde, nonanal, 1-octen-3-ol, and 1-hexanol. The oxidation of these lipids resulted in alterations to the odor profile of the surimi gel.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.