Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content incr...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009696 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856742153322496 |
|---|---|
| author | Lu Zhang Yaqin Yu Qinhui Wen Shi Nie Yang Hu Chunming Tan Zongcai Tu |
| author_facet | Lu Zhang Yaqin Yu Qinhui Wen Shi Nie Yang Hu Chunming Tan Zongcai Tu |
| author_sort | Lu Zhang |
| collection | DOAJ |
| description | This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content increased significantly with the extension of brining time, while the salt content, protein content, thiobarbituric acid reactive substances (TBARS), and total volatile basic‑nitrogen (TVB-N) decreased (p < 0.05). Free amino acids indicated that sweet amino acids significantly decreased, but bitter and umami amino acids increased. E-nose and E-tongue could clearly distinguish different MGC samples, and gas chromatography ion mobility spectrometry (GC-IMS) identified a total of 72 VOCs. Among them, 11 key VOCs were screened based on the variable importance of predicted component value (VIP) and relative odor activity value (ROAV), and they showed a high correlation with MGC quality. This study provides a theoretical foundation for enhancing the quality and improving the flavor of MGC. |
| format | Article |
| id | doaj-art-6a547b15371a442c991d0deff7d6e9c4 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6a547b15371a442c991d0deff7d6e9c42025-02-12T05:31:53ZengElsevierFood Chemistry: X2590-15752025-01-0125102081Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meatLu Zhang0Yaqin Yu1Qinhui Wen2Shi Nie3Yang Hu4Chunming Tan5Zongcai Tu6School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaSchool of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, ChinaSchool of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Corresponding author at: No. 99 Ziyang Avenue, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Nanchang University, Nanchang, Jiangxi 330006, ChinaThis study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content increased significantly with the extension of brining time, while the salt content, protein content, thiobarbituric acid reactive substances (TBARS), and total volatile basic‑nitrogen (TVB-N) decreased (p < 0.05). Free amino acids indicated that sweet amino acids significantly decreased, but bitter and umami amino acids increased. E-nose and E-tongue could clearly distinguish different MGC samples, and gas chromatography ion mobility spectrometry (GC-IMS) identified a total of 72 VOCs. Among them, 11 key VOCs were screened based on the variable importance of predicted component value (VIP) and relative odor activity value (ROAV), and they showed a high correlation with MGC quality. This study provides a theoretical foundation for enhancing the quality and improving the flavor of MGC.http://www.sciencedirect.com/science/article/pii/S2590157524009696Grass carpMarinadeGC-IMSFlavor compoundsCorrelation analysis |
| spellingShingle | Lu Zhang Yaqin Yu Qinhui Wen Shi Nie Yang Hu Chunming Tan Zongcai Tu Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat Food Chemistry: X Grass carp Marinade GC-IMS Flavor compounds Correlation analysis |
| title | Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat |
| title_full | Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat |
| title_fullStr | Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat |
| title_full_unstemmed | Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat |
| title_short | Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat |
| title_sort | decoding the effects of brining time on the sensory quality physicochemical properties and flavor characteristics of marinated grass carp meat |
| topic | Grass carp Marinade GC-IMS Flavor compounds Correlation analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009696 |
| work_keys_str_mv | AT luzhang decodingtheeffectsofbriningtimeonthesensoryqualityphysicochemicalpropertiesandflavorcharacteristicsofmarinatedgrasscarpmeat AT yaqinyu decodingtheeffectsofbriningtimeonthesensoryqualityphysicochemicalpropertiesandflavorcharacteristicsofmarinatedgrasscarpmeat AT qinhuiwen decodingtheeffectsofbriningtimeonthesensoryqualityphysicochemicalpropertiesandflavorcharacteristicsofmarinatedgrasscarpmeat AT shinie decodingtheeffectsofbriningtimeonthesensoryqualityphysicochemicalpropertiesandflavorcharacteristicsofmarinatedgrasscarpmeat AT yanghu decodingtheeffectsofbriningtimeonthesensoryqualityphysicochemicalpropertiesandflavorcharacteristicsofmarinatedgrasscarpmeat AT chunmingtan decodingtheeffectsofbriningtimeonthesensoryqualityphysicochemicalpropertiesandflavorcharacteristicsofmarinatedgrasscarpmeat AT zongcaitu decodingtheeffectsofbriningtimeonthesensoryqualityphysicochemicalpropertiesandflavorcharacteristicsofmarinatedgrasscarpmeat |