A significant outbreak of fishy odor occurred in a reservoir located in Inner Mongolia, China, in the winter of 2011, and the odor rating, algal density and concentrations of some potential odorous compounds were moni...A significant outbreak of fishy odor occurred in a reservoir located in Inner Mongolia, China, in the winter of 2011, and the odor rating, algal density and concentrations of some potential odorous compounds were monitored over a period of two months. The peak odor rating of the fishy odor was 7 according to flavor profile analysis. Among the dominant algal species （two diatom and one chrysophyte species） observed during the survey, the chrysophyte Dinobryon sp. was the most abundant species, with the peak density recorded at 88,520 cells/mL. Seven potential algal metabolites including heptanal, 2,4-heptadienal, 2,4-decadienal, nonanal, 2-octenal, 2,6- nonadienal and hexanal were detected. The principal component analysis result showed that n-hexanal, n-heptanal and 2,4-decadienal, possibly the metabolites of diatoms, and 2,4-heptadienal, possibly the metabolite of Dinobryon sp., might have contributed to the fishy odor episode. This study demonstrated that the fishy odor episode in this reservoir might be caused by the abnormal growth of chrysophytes and diatoms under the ice-cover.展开更多
The undesirable odor of crab meatballs was evident after boiling and cooling,high-voltage electrostatic field(HVEF),lysozyme and yeast extract(LY),and the combination(LYH)were all applied to pre-deodorize crab meatbal...The undesirable odor of crab meatballs was evident after boiling and cooling,high-voltage electrostatic field(HVEF),lysozyme and yeast extract(LY),and the combination(LYH)were all applied to pre-deodorize crab meatballs to estimate the effect in view of odor,pH,fat oxidation and protein oxidation.None of the tert-butylamine(1.58±0.14 ng/g),(E,E)-2,4-Dodecadienal(18.52±0.12 ng/g),1-Octen-3-ol(13.51±0.22 ng/g)and nonanal(681.55±0.24 ng/g)in the control were detected in LYH group,while nonanal in HVEF and LY groups was reduced by 86.07%and 42.60%,respectively.Thirteen volatile substances with variable importance plot≥1 contributed prominently to the odor of crab meatballs depended on partial least squares discrimination analysis.Protein oxidation of the pretreated crab meatballs was alleviated,as well as thiobarbituric acid reactive substances(TBARS)and lipoxygenase(LOX)activity,with the best inhibitory effect of LYH being 40.10%and 62.80%on the respective effects.The correlation analysis derived that fishy substances were significantly positively correlated with TBARS and pH.LYH was the optimal pre-deodorization,which involved promoting glycolysis and lactic acid bacteria colonization in the liquid medium,and inhibiting fat oxidation by affecting enzyme activity in HVEF.展开更多
A fishy odor can significantly hinder the development of products made from nutritious skipjack tuna.To address this issue,rosemary extract(RE)was used as a deodorizing agent for skipjack tuna.Multi-omics techniques,i...A fishy odor can significantly hinder the development of products made from nutritious skipjack tuna.To address this issue,rosemary extract(RE)was used as a deodorizing agent for skipjack tuna.Multi-omics techniques,including e-nose,e-tongue,gas chromatography-ion mobility mass spectrometry(GC-IMS),and gas chromatography-mass spectrometry(GC-MS),were employed to analyze the volatile flavor compounds in the skipjack tuna meat before and after deodorization.The main fishy odors found in the skipjack tuna were identified as nonanal,heptanal,hexanal,and 1-octen-3-ol,primarily resulting from lipid oxidation.Treatment with RE solutions at concentrations of 0.8% and 1.0% completely removed nonanal,hexanal,and heptanal from the skipjack tuna meat,while the level of 1-octen-3-ol was significantly reduced by 67.21%(p<0.05).The GCMS analysis of the impregnated solution indicated a 31% increase in 1-octen-3-ol content at a concentration of 0.2%(p<0.05).Additionally,skipjack tuna meat treated with 0.8% and 1.0%RE showed lower peroxide values and thiobarbituric acid reactive substances values(p<0.05).The reduction of fishy odor by RE was directly linked to decreased lipid oxidation.Quantitative analysis of phenolics revealed that the relative content of phenolics in RE was 52.54%,with the main phenolics being chlorogenic acid,caffeic acid,and luteolin.Thus,RE shows promise in eliminating fishy odors and minimizing lipid oxidation in skipjack tuna.展开更多
基金supported by the National Natural Science Foundation of China(No.5093800721377144)+1 种基金Watershed Eutrophication Management in China through System Oriented Process Modelling of PressuresImpacts and Abatement Actions(No.GJHZ1203)
文摘A significant outbreak of fishy odor occurred in a reservoir located in Inner Mongolia, China, in the winter of 2011, and the odor rating, algal density and concentrations of some potential odorous compounds were monitored over a period of two months. The peak odor rating of the fishy odor was 7 according to flavor profile analysis. Among the dominant algal species （two diatom and one chrysophyte species） observed during the survey, the chrysophyte Dinobryon sp. was the most abundant species, with the peak density recorded at 88,520 cells/mL. Seven potential algal metabolites including heptanal, 2,4-heptadienal, 2,4-decadienal, nonanal, 2-octenal, 2,6- nonadienal and hexanal were detected. The principal component analysis result showed that n-hexanal, n-heptanal and 2,4-decadienal, possibly the metabolites of diatoms, and 2,4-heptadienal, possibly the metabolite of Dinobryon sp., might have contributed to the fishy odor episode. This study demonstrated that the fishy odor episode in this reservoir might be caused by the abnormal growth of chrysophytes and diatoms under the ice-cover.
基金financial support from National Key R&D Program of China(Contract No.2017YFD0400501)the 111 Project(BP0719028)+1 种基金National First-class Discipline Program of Food Science and Technology(No.JUFSTR20180205)Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003)。
文摘The undesirable odor of crab meatballs was evident after boiling and cooling,high-voltage electrostatic field(HVEF),lysozyme and yeast extract(LY),and the combination(LYH)were all applied to pre-deodorize crab meatballs to estimate the effect in view of odor,pH,fat oxidation and protein oxidation.None of the tert-butylamine(1.58±0.14 ng/g),(E,E)-2,4-Dodecadienal(18.52±0.12 ng/g),1-Octen-3-ol(13.51±0.22 ng/g)and nonanal(681.55±0.24 ng/g)in the control were detected in LYH group,while nonanal in HVEF and LY groups was reduced by 86.07%and 42.60%,respectively.Thirteen volatile substances with variable importance plot≥1 contributed prominently to the odor of crab meatballs depended on partial least squares discrimination analysis.Protein oxidation of the pretreated crab meatballs was alleviated,as well as thiobarbituric acid reactive substances(TBARS)and lipoxygenase(LOX)activity,with the best inhibitory effect of LYH being 40.10%and 62.80%on the respective effects.The correlation analysis derived that fishy substances were significantly positively correlated with TBARS and pH.LYH was the optimal pre-deodorization,which involved promoting glycolysis and lactic acid bacteria colonization in the liquid medium,and inhibiting fat oxidation by affecting enzyme activity in HVEF.
基金funded by the National Key Research and Development Program of China(2023YFD2100200)the Liaoning Revitalization Talents Program(XLYC2202047).
文摘A fishy odor can significantly hinder the development of products made from nutritious skipjack tuna.To address this issue,rosemary extract(RE)was used as a deodorizing agent for skipjack tuna.Multi-omics techniques,including e-nose,e-tongue,gas chromatography-ion mobility mass spectrometry(GC-IMS),and gas chromatography-mass spectrometry(GC-MS),were employed to analyze the volatile flavor compounds in the skipjack tuna meat before and after deodorization.The main fishy odors found in the skipjack tuna were identified as nonanal,heptanal,hexanal,and 1-octen-3-ol,primarily resulting from lipid oxidation.Treatment with RE solutions at concentrations of 0.8% and 1.0% completely removed nonanal,hexanal,and heptanal from the skipjack tuna meat,while the level of 1-octen-3-ol was significantly reduced by 67.21%(p<0.05).The GCMS analysis of the impregnated solution indicated a 31% increase in 1-octen-3-ol content at a concentration of 0.2%(p<0.05).Additionally,skipjack tuna meat treated with 0.8% and 1.0%RE showed lower peroxide values and thiobarbituric acid reactive substances values(p<0.05).The reduction of fishy odor by RE was directly linked to decreased lipid oxidation.Quantitative analysis of phenolics revealed that the relative content of phenolics in RE was 52.54%,with the main phenolics being chlorogenic acid,caffeic acid,and luteolin.Thus,RE shows promise in eliminating fishy odors and minimizing lipid oxidation in skipjack tuna.
