Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South Chin...Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.展开更多
Dried shrimp is a popular aquatic food worldwide due to its unique flavor.However,its flavor qualities on the market remain uneven.This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus...Dried shrimp is a popular aquatic food worldwide due to its unique flavor.However,its flavor qualities on the market remain uneven.This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus vannamei from two aquaculture patterns(earthen pond and greenhouse)using amino acid automatic analyzer,high-performance liquid chromatography(HPLC),gas chromatography(GC)-ion mobility spectrometry(IMS),and GC-mass spectrometry(GC-MS).The results revealed that dried shrimp from earthen pond had significantly higher free amino acids and 5’-nucleotides than those from greenhouse(P<0.05),and their corresponding equivalent umami concentrations(EUCs)were 23.45 g MSG(100 g)^(−1)and 14.86 g MSG(100 g)^(−1),respectively.For volatile compounds,GC-IMS analysis indicated significant differences in volatile compounds between dried shrimp from different aquaculture patterns.According to the quantitative analysis of GC-MS,11 volatile compounds were identified as aroma-active compounds(AACs),of which six AACs(1-octen-3-ol,3-methylbutanal,nonanal,trimethylamine,2,5-dimethylpyrazine,and 2,3,5-trimethylpyrazine)were found in all dried shrimp samples.Although dried shrimp from greenhouse possesses higher OAVs,OAVs of(E,E)-2,4-nonadienal(fishy smell),and 3,5-diethyl-2-methylpyrazine(burnt smell)reached 171.2 and 333 respectively,imparting negative effects on flavor.In general,dried shrimp from earthen pond had a better flavor profile than those from greenhouse.展开更多
Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),gala...Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),galactooligosaccharide(GOS),and stachyose(STA))were shown to reduce the pH value and increase the content of total titratable acidity(TTA)in suancai,while the contents of most organic acids were also increased.The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process.All prebiotics were shown to contribute to the growth of Lactobacillus.The suancai sample with fructooligosaccharides(FOS)had the highest relative abundance of Lactobacillus.Besides,INU and XOS could increase the abundance of Weissella.To evaluate the quality of suancai fermented with prebiotics,profiles of volatile flavor compounds(VOCs)and free amino acids(FAA)were analyzed.The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota.In addition,the addition of prebiotics also changed the taste profiles of the suancai samples.This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation,and the findings provide a foundation to develop new ways for improving the quality of suancai.展开更多
基金supported by the earmarked fund for the Modern Agro-Industry Technology Research System (No. CARS-49)the Natural Science Foundation of Shan-dong Province (No. ZR2018BC052)+1 种基金the Entrepreneurship and Innovation Talents programme of Jiangsu Province of China (2020–2023)the Huaguo Mountain Talent Pro-gramme of Lianyungang City Jiangsu Province (2019–2022)。
文摘Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.
基金supported by the National Key R&D Program of China (No.2018YFD0901004)the Central Public-Interest Scientific Institution Basal Research Fund,YSFRI,CAFS (No.20603022020013).
文摘Dried shrimp is a popular aquatic food worldwide due to its unique flavor.However,its flavor qualities on the market remain uneven.This study aimed to compare flavor substances in dried shrimp processed by Litopenaeus vannamei from two aquaculture patterns(earthen pond and greenhouse)using amino acid automatic analyzer,high-performance liquid chromatography(HPLC),gas chromatography(GC)-ion mobility spectrometry(IMS),and GC-mass spectrometry(GC-MS).The results revealed that dried shrimp from earthen pond had significantly higher free amino acids and 5’-nucleotides than those from greenhouse(P<0.05),and their corresponding equivalent umami concentrations(EUCs)were 23.45 g MSG(100 g)^(−1)and 14.86 g MSG(100 g)^(−1),respectively.For volatile compounds,GC-IMS analysis indicated significant differences in volatile compounds between dried shrimp from different aquaculture patterns.According to the quantitative analysis of GC-MS,11 volatile compounds were identified as aroma-active compounds(AACs),of which six AACs(1-octen-3-ol,3-methylbutanal,nonanal,trimethylamine,2,5-dimethylpyrazine,and 2,3,5-trimethylpyrazine)were found in all dried shrimp samples.Although dried shrimp from greenhouse possesses higher OAVs,OAVs of(E,E)-2,4-nonadienal(fishy smell),and 3,5-diethyl-2-methylpyrazine(burnt smell)reached 171.2 and 333 respectively,imparting negative effects on flavor.In general,dried shrimp from earthen pond had a better flavor profile than those from greenhouse.
基金supported by National Natural Science Foundation of China (31901809)the Doctoral Research Start-up Fund of Dalian Polytechnic University (6102072007)。
文摘Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),galactooligosaccharide(GOS),and stachyose(STA))were shown to reduce the pH value and increase the content of total titratable acidity(TTA)in suancai,while the contents of most organic acids were also increased.The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process.All prebiotics were shown to contribute to the growth of Lactobacillus.The suancai sample with fructooligosaccharides(FOS)had the highest relative abundance of Lactobacillus.Besides,INU and XOS could increase the abundance of Weissella.To evaluate the quality of suancai fermented with prebiotics,profiles of volatile flavor compounds(VOCs)and free amino acids(FAA)were analyzed.The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota.In addition,the addition of prebiotics also changed the taste profiles of the suancai samples.This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation,and the findings provide a foundation to develop new ways for improving the quality of suancai.
