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Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment
•Metabolic profiles of pufferfish meat were firstly illuminated by NMR.•The taste metabolites were in good agreement with sensory evaluation.•The process effects on pufferfish taste were partly explained by their metabolites. The difference of metabolite profiles between raw and cooked pufferfish (T...
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Published in: | Food chemistry 2019-08, Vol.290, p.107-113 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | •Metabolic profiles of pufferfish meat were firstly illuminated by NMR.•The taste metabolites were in good agreement with sensory evaluation.•The process effects on pufferfish taste were partly explained by their metabolites.
The difference of metabolite profiles between raw and cooked pufferfish (Takifugu flavidus) meat was explored by 1H NMR technique and multivariate statistical methods. The orthogonal projection to latent structure-discriminant analysis (OPLS-DA) results showed an obvious separation between two samples. There were 24 dominating metabolites in the pufferfish muscle extraction, of which 11 metabolites changed significantly (p |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2019.03.128 |