Comparison of different edible parts of bighead carp (
            <i>Aristichthys nobilis</i>
            ) flavor

Xiao, Naiyong; Huang, Haiyuan; Liu, Junya; Jiang, Xin; Chen, Qin; Chen, Qing; Shi, Wenzheng

doi:10.1111/jfbc.13946

Cited by 18 publications

(12 citation statements)

References 47 publications

(52 reference statements)

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“…As shown in Table 3, 17 FAAs were detected in two groups of fermented samples and divided into umami, sweet, and bitter amino acids. Among these amino acids, asparagine (Asp) and glutamate (Glu) are associated with umami taste; tyrosine (Thr), serine (Ser), glycine (Gly), alanine (Ala), and proline (Pro) are closely related to sweet taste; Cysteine (Cys), valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu), tyrosine (Tyr), phenylalanine (Phe), histidine (His), and arginine (Arg) are associated with bitterness (Wu et al, 2020; Xiao et al, 2021). The content of most FAAs including Asp, Thr, Glu, Gly, Ala, Val, Met, Ile, Leu, Tyr, Phe, Lys, and Pro in NF and FF group samples increased dramatically as the fermentation time increased, whereas the content of Ser and Cys were increased then decreased and the content of Arg was decreased then increased.…”

Section: Resultsmentioning

confidence: 99%

Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation

Xiao

Quan-you

et al. 2022

Journal of Food Biochemistry

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This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water‐soluble flavor substances (e.g., TCA‐soluble peptides, α‐amino nitrogen, and free amino acids), thereby contributing to fermented grass carp products with a better taste quality. Besides, radar map results of electronic tongue and electronic nose showed that flavourzyme addition gives fermented products a more intense umami taste and odor. Meanwhile, sensory evaluation results also further confirmed that the addition of flavourzyme significantly improved the sensory attributes of fermented grass carp products, especially the taste and odor attributes. Overall, flavourzyme addition may be an effective way to shorten fermentation time and improve the flavor quality of fermented grass carp products during fermentation. Practical Applications In this study, to study the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation, the related indicators include the moisture content, total nitrogen, non‐protein nitrogen, protein degradation index, TCA‐soluble peptides, α‐amino nitrogen, free amino acids, electronic tongue, electronic nose, and sensory attributes were analyzed. This study may provide some useful information for the improvement of fermentation methods and the production of high‐quality fermented grass carp products.

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Section: Resultsmentioning

confidence: 99%

Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation

Xiao

Quan-you

et al. 2022

Journal of Food Biochemistry

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“…The volatile compounds were picked up by fibers surfaced with Carboxen/Dimethicone (50 μm, 1 cm) and separated and analyzed using GC-MS on an Agilent system. Xiao’s method was adopted to measure the changes of volatile compounds in the fermentation of Suanyu [ 25 ]. The sample (5 g) was placed in a 20 mL sealed headspace vial, and 2,4,6-pyridine solution was added as an internal standard.…”

Section: Methodsmentioning

confidence: 99%

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Zhang

Xiao

et al. 2022

Foods

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This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with Lactiplantibacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae). The related indicators, including pH, water activity (Aw), volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free amino acids (FAAs), microbial community, and volatile compounds were determined. L. plantarum fermentation samples (LP) and natural fermentation samples (NF) were used as controls. The pH and Aw of three groups of Suanyu samples decreased continuously through the entire fermentation process. Meanwhile, the TVB-N of three groups of samples increased gradually, while TBA first increased and then decreased. Notably, the pH, Aw, TVB-N, and TBA of MF group samples (inoculated L. plantarum and S. cerevisiae) were significantly lower than the NF group samples. In addition, both TVB-N and TBA of the MF group samples were lower than those of the LP group samples during fermentation, suggesting that combined fermentation could inhibit the growth of undesirable microorganisms more effectively. Lactobacillus were the main bacterial genus of the three group fermented samples during fermentation, and combined fermentation could promote the growth of Lactobacillus more significantly. In addition, the highest content of umami (145.16 mg/100 g), sweet amino acids (405.75 mg/100 g), and volatile compounds (especially alcohols and esters) were found in MF group samples, followed by the NF and LP group samples, indicating that combined fermentation could give Suanyu a better flavor quality. This study may provide a theoretical basis for the industrial production of fermented fish products and the improvement of fermentation technology.

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“…This study selected two representative freshwater fishes as experimental subjects: one is the bighead carp dwelling in the middle-upper water and feeding on plankton, and the other is black carp dwelling in the lower layer of the water column and feeding on zooplankton. On the basis of previous reports [32][33][34][35] , an improved and optimized sensory analysis is combined with gas chromatography following microwave distillation-headspace solid-phase microextraction to detect geosmin and 2-MIB in flesh. From this determination, the olfactory threshold concentrations of earthy-musty odour compounds in two species of fishes were obtained.…”

Section: Channel Catfish/ Ictaluruspunctatusmentioning

confidence: 99%

Olfactory Threshold Concentration of Two Typical Earthy-Musty Odour Compounds in Black Carps and Bighead Carps

Liu¹,

ZHOU²,

Hu³

et al. 2022

Wuhan Univ. J. Nat. Sci.

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2-methylisoboneol (2-MIB) and geosmin are two typical earthy-musty odour compounds in freshwater. In order to investigate the olfactory thresholds of 2-MIB and geosmin in black carp (Mylopharyngodon piceus) and bighead carp (Hypophthalmichthys nobilis), an improved and optimized pre-treatment method of adsorbing the earthy-musty odours combined with the technology of gas chromatography following microwave distillation-headspace solid-phase microextraction was developed. The fish back muscle samples were placed in vials with the 2-MIB/geosmin solution and reached the adsorption equilibrium. Some samples were evaluated by a panel of ten members using Flavour Profile Analysis (FPA) method, the remaining sample was used for instrumental analysis. In fish muscle blocks, it took 90 and 105 min to establish the absorption equilibrium of 2-MIB and geosmin, respectively. The olfactory thresholds of 2-MIB in the bodies of black carps and bighead carps were 0.35 μg/kg and 0.30 μg/kg, respectively, while the geosmin thresholds were 0.59 μg/kg and 0.51 μg/kg, respectively. The concentrations of 2-MIB and geosmin in the bodies of black carps were slightly higher than in bighead carps, which were probably caused by the differences in the body fat content and the volatility of 2-MIB and geosmin.

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Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor

Cited by 18 publications

References 47 publications

Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation

Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Olfactory Threshold Concentration of Two Typical Earthy-Musty Odour Compounds in Black Carps and Bighead Carps

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