Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel

“…Briefly, samples (2 g) were hatched in a 20 mL headspace bottle for 20 min at 40 °C with an incubation speed of 500 r/min. According to Jiang et al (2022) with a slight modification. Then 500 μL of headspace gas was automatically injected into the injector at 85 °C with splitless mode, nitrogen (99.99 %) was used as carrier gas and drift gas, and instrument cleaning time was 0.5 min.…”

“…The calculation of ROAV in dry salted Spanish mackerel was referenced from Jiang et al (2022) . The contribution of different volatile flavor compounds in dry salted Spanish mackerel to the overall flavor was evaluated, and a new parameter was defined to determine the main flavor substances.…”

“…The extracted genome was used as the amplification template, and the V3-V4 variable region was amplified using two primers 341F (5′-CCTACGGGNGGCWGCAG-3′) and 805R (5′-GACTACHVGGGTATCTAATCC-3′). PCR reactions were done according to Jiang et al (2022) .…”

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

“…Previous works have investigated the effect of super-chilling storage on shelf-life and quality indicators of C. peled muscle ( Fan et al, 2021 ), flavor profile and microbial diversity of C. peled . caviar at different storage temperatures ( Jiang et al, 2022 ). Wang et al (2020) studied the effects of different steaming conditions on quality characteristics of cooked C. peled , and found textural properties, cooking loss, color change, water holding capacity significantly correlated with the cooking condition.…”

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

“…GC-IMS has been widely used for the detection of volatile flavor compounds in the field of food analysis ( Li et al, 2020 ). Previously, our group also applied HS-GC-IMS technology to carry out a series of studies on food flavor ( Chen et al, 2021; Jiang et al, 2022; Jiang et al, 2022; Jin et al, 2023 ).…”