Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides

• Published in: Food chemistry 2024-10, Vol.455, p.139777, Article 139777
• Main Authors: Dong, Meng, Zhang, Zichun, Wang, Hao-Peng, Huang, Xuhui, Wang, Xusong, Qin, Lei
• Format: Article
• Language: English
• Subjects: biomarkers; food chemistry; markets; nutritive value; odors; Oligopeptides; Phospholipids; Salmon; Sensory properties; sulfur; taste; texture; Umami
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139777

In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the salmon's sensory and nutritional quality. The results showed that above the overall sensory properties, O. mykiss, S. salar, and O. kisutch were the most satisfied salmons by the panel with the desirable texture and flavor, which displayed a large potential for growth in the consumption market. The alcohols and sulfur compounds were key volatile compounds contributing to typical aroma of O. masou and O. gorbuscha, response higher than others by 147% to 167%. The oligopeptides and phospholipids in salmon could be used as biomarkers for discrimination of these salmon. Oligopeptides were also closely related to the taste quality of salmon. Seventeen oligopeptides showed potential umami activity based on molecular docking results, especially Arg-Val and Ser-Asn, which were the key tastants contributing to the umami of salmon. [Display omitted] •Discriminating six salmons by the profile of oligopeptides and phospholipids•Oligopeptides were closely related to the umami of salmon, as Arg-Val and Ser-Asn•O. mykiss, S. salar and O. kisutch were the most satisfied salmons by the panel•Alcohol and sulfur compounds suggested to be the mainly contributor to fishy aroma•Providing theoretical guidance for grading, discrimination and consuming of salmon