The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment

• Published in: Journal of food composition and analysis 2024-12, Vol.136, p.106763, Article 106763
• Main Authors: Niu, Yongxin, Gao, Qin, Xiong, Shanbai, Luo, Xiaoying, You, Juan, An, Yueqi
• Format: Article
• Language: English
• Subjects: Aroma quality; Bighead carp; Mechanism; Metabolomics method; Micro-flowing water treatment; UPLC–MS/MS
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2024.106763

The short-term micro-flowing water treatment (STMF) has been proven to improve the taste quality of bighead carp. However, few studies have focused on its impact on the aroma quality of bighead carp muscle and the underlying mechanism. This study investigated the effect of STMF on the aroma quality of bighead carp muscle using UPLC–MS/MS-based metabolomics and gas chromatography–mass spectrometry (SAFE–GC–MS) combined with semi-quantitative methods. A total of 56 volatile compounds were found in the bighead carp muscle by SAFE–GC–MS. During the STMF, the contents of hexanal and (E,E)-2,4-heptadienal decreased significantly, which decreased by 24.09 % and 20.80 % after 6 days of the STMF, respectively. However, the contents of (E)-2-octenal and (E)-2-nonenal showed a trend of rising first and then falling, with maximum values at the 6th day of the STMF. The Pearson’s correlation coefficient showed a good correlation between some sensory attributes and aroma compounds. The fatty acid, amino acid, and glutathione metabolism of bighead carp muscle were significantly changed after 2 days of the STMF, with the contents of carnitine and acylcarnitine increased and then the contents of glutamic acid and glutamine increased. The improvement of flavor quality could be related to metabolism of carnitine, glutamic acid, glutamine, and glutathione. This study may help to understand the mechanism of STMF in enhancing the aroma quality of aquatic products. •STMF treatment improved the aroma quality of bighead carp muscle.•Bighead carp treated after 6 days had the best aroma quality.•Amino acid, lipid and glutathione metabolism were regulated under STMF treatment.•Lipid metabolism affected the contents of aroma compounds.•The taste quality of muscle was improved by glutamic acid and glutathione.