Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques
Abstract In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high‐performance liquid chromatography (HPLC) and automatic amino acid analyzer...
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doaj-ab8712d53f8546b2a1b7f7f8e06540f82021-03-19T11:50:38ZengWileyFood Science & Nutrition2048-71772021-01-0191879810.1002/fsn3.1960Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniquesYu Zhou0Shunsheng Chen1Xichang Wang2Hongcai Zhang3Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture Shanghai Ocean University Shanghai ChinaLaboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture Shanghai Ocean University Shanghai ChinaLaboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture Shanghai Ocean University Shanghai ChinaLaboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture Shanghai Ocean University Shanghai ChinaAbstract In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high‐performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results showed that the contents of free amino acids (FAAs) ranged from 396.94 to 585.79 mg/100 g and 5′‐inosine monophosphate (IMP, as main umami nucleotide) from 215.91 to 284.56 mg/100 g in Shanghai smoked fish, respectively. Moreover, the contents of Glu and Gly as main umami amino acids ranged from 1.64 to 107.32 mg/100 g and 61.61 to 108.88 mg/100 g, respectively. TAV values of IMP, Asp, and Glu in Shanghai smoked fish reached 11.38, 2.73, and 21.46, respectively. The obvious difference could be observed using principal component analysis (PCA) in three processing stages of Shanghai smoked fish. Therefore, probing into the nonvolatile flavor of Shanghai smoked fish could not only enrich the theoretical basis of flavor chemistry in freshwater fish fields, but probe into the formation mechanisms of taste compounds in further study.https://doi.org/10.1002/fsn3.1960ATP‐related compoundsfree amino acidsgrass carpnonvolatile flavor |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yu Zhou Shunsheng Chen Xichang Wang Hongcai Zhang |
spellingShingle |
Yu Zhou Shunsheng Chen Xichang Wang Hongcai Zhang Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques Food Science & Nutrition ATP‐related compounds free amino acids grass carp nonvolatile flavor |
author_facet |
Yu Zhou Shunsheng Chen Xichang Wang Hongcai Zhang |
author_sort |
Yu Zhou |
title |
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques |
title_short |
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques |
title_full |
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques |
title_fullStr |
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques |
title_full_unstemmed |
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques |
title_sort |
nonvolatile taste compounds of shanghai smoked fish: a novel three stages control techniques |
publisher |
Wiley |
series |
Food Science & Nutrition |
issn |
2048-7177 |
publishDate |
2021-01-01 |
description |
Abstract In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high‐performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results showed that the contents of free amino acids (FAAs) ranged from 396.94 to 585.79 mg/100 g and 5′‐inosine monophosphate (IMP, as main umami nucleotide) from 215.91 to 284.56 mg/100 g in Shanghai smoked fish, respectively. Moreover, the contents of Glu and Gly as main umami amino acids ranged from 1.64 to 107.32 mg/100 g and 61.61 to 108.88 mg/100 g, respectively. TAV values of IMP, Asp, and Glu in Shanghai smoked fish reached 11.38, 2.73, and 21.46, respectively. The obvious difference could be observed using principal component analysis (PCA) in three processing stages of Shanghai smoked fish. Therefore, probing into the nonvolatile flavor of Shanghai smoked fish could not only enrich the theoretical basis of flavor chemistry in freshwater fish fields, but probe into the formation mechanisms of taste compounds in further study. |
topic |
ATP‐related compounds free amino acids grass carp nonvolatile flavor |
url |
https://doi.org/10.1002/fsn3.1960 |
work_keys_str_mv |
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