Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Rising demands for protein worldwide are likely to drive increases in livestock production,asmeat provides-40%of dietary protein.This will come at a significant environmental cost,and a shift toward plant-based protei...Rising demands for protein worldwide are likely to drive increases in livestock production,asmeat provides-40%of dietary protein.This will come at a significant environmental cost,and a shift toward plant-based protein sources would therefore provide major benefits.While legumes provide substantial amounts of plant-based protein,cereals are the major constituents of global foods,with wheat alone accounting for 15–20%of the required dietary protein intake.Improvement of protein content in wheat is limited by phenotyping challenges,lack of genetic potential of modern germplasms,negative yield trade-offs,and environmental costs of nitrogen fertilizers.Presenting wheat as a case study,we discuss how increasing protein content in cereals through a revised breeding strategy combined with robust phenotyping could ensure a sustainable protein supply while minimizing the environmental impact of nitrogen fertilizer.展开更多
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金supported by the Australian Research Council(FT210100810)the Biotechnology and Biological Sciences Research Council[grant numbers BB/V018108/1,BB/W006979/1,BB/V004115/1]University of Adelaide Research Scholarship.
文摘Rising demands for protein worldwide are likely to drive increases in livestock production,asmeat provides-40%of dietary protein.This will come at a significant environmental cost,and a shift toward plant-based protein sources would therefore provide major benefits.While legumes provide substantial amounts of plant-based protein,cereals are the major constituents of global foods,with wheat alone accounting for 15–20%of the required dietary protein intake.Improvement of protein content in wheat is limited by phenotyping challenges,lack of genetic potential of modern germplasms,negative yield trade-offs,and environmental costs of nitrogen fertilizers.Presenting wheat as a case study,we discuss how increasing protein content in cereals through a revised breeding strategy combined with robust phenotyping could ensure a sustainable protein supply while minimizing the environmental impact of nitrogen fertilizer.
