阐明了在不同的储存温度下big鱼的风味变化以及潜在的代谢机制。挥发性风味化合物的分析,电子鼻,游离氨基酸,ATP相关化合物,和感官评估发现在储存过程中味道逐渐恶化,尤其是在25°C基于代谢组学的风味相关成分谱分析表明,游离脂肪酸形成了各种脂肪醛,包括(E,E)-2,4-庚二烯醛和壬醛在脂加氧酶催化下。醇脱氢酶和醇酰基转移酶与醇和酯的生成密切相关,而碱性磷酸酶,5'-核苷酸酶,酸性磷酸酶与IMP密切相关,Hx,和HxR转换,分别。气单胞菌,Serratia,乳球菌,假单胞菌,和肽链球菌显着影响风味代谢和酶活性。缬氨酸的代谢差异,亮氨酸,异亮氨酸,赖氨酸,和α-亚麻酸可能是导致风味代谢差异的主要因素。这项研究提供了新的见解,以风味变化的机制和潜在的调节策略,在储存过程中的Bigh鱼。
The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids, ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis. Alcohol dehydrogenase and alcohol acyltransferases were intimately involved in alcohol and ester generation, while alkaline phosphatase, 5\'-nucleotidase, and acid phosphatase were closely associated with IMP, Hx, and HxR conversion, respectively. Aeromonas, Serratia, Lactococcus, Pseudomonas, and Peptostreptococcus notably influenced flavor metabolism and enzyme activities. The metabolism disparities of valine, leucine, isoleucine, lysine, and α-linolenic acid could be the primary factors contributing to flavor metabolism distinctions. This study offers novel insights into the flavor change mechanisms and potential regulation strategies of bighead carp during storage.