文献类型：期刊文献

英文题名：Changes in Protein and Volatile Flavor Compounds Of Low-Salt Wet-Marinated Fermented Golden Pomfret Fish During Processing

作者：Chen, Qiuhan[1]; Yang, Xuebo[1]; Hong, Pengzhi[1,2]; Zhou, Chunxia[1]; Zhong, Saiyi[1]; Chen, Jing[1]; Chen, Kangjian[3]; Liu, Shouchun[1,2]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] Southern Marine Science and Engineering Guangdong Laboratory [Zhanjiang], Zhanjiang, 524004, China; [3] Guangdong Evergreen Conglomerate CO. LTD, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240146219)

语种：英文

外文关键词：Flavor compounds

外文摘要：In this experiment, the changes in protein hydrolysis, protein oxidation and flavor of low-salt wet-cured fermented golden pomfret during processing were investigated. During processing, a decrease in sulfhydryl content, a significant increase in protein surface hydrophobicity, a significant increase in carbonyl content, an increase in TVB-N and AAN content, and a significant increase in both free amino acid content could be observed, suggesting that proteins gradually oxidized and decomposed to produce small molecules and flavor precursor substances during processing. In the processing process, 113 kinds of volatile flavor substances were identified by GC-MS, and 8 kinds of characteristic flavor substances were screened out by OPLS-DA analysis and VIP value determination, which indicated that a large number of flavor substances were generated during the processing to give the low-salt wet-marinated fermented golden pomfret a richer flavor, and provide data and theoretical support for the subsequent golden pomfret processing industry. ? 2024, The Authors. All rights reserved.