Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides)
The interaction between microorganisms, proteins, and lipids plays a critical role in the odor production of fish. To explore the specific impact of the interaction between lipids and microorganisms on the overall odor of grouper, this study excluded the influence of proteins and assessed lipid (POV...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500029X |
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| author | Yuanming Chu Jinfeng Wang Jing Xie |
| author_facet | Yuanming Chu Jinfeng Wang Jing Xie |
| author_sort | Yuanming Chu |
| collection | DOAJ |
| description | The interaction between microorganisms, proteins, and lipids plays a critical role in the odor production of fish. To explore the specific impact of the interaction between lipids and microorganisms on the overall odor of grouper, this study excluded the influence of proteins and assessed lipid (POV and TBARS) and microbial characteristics (biofilm mass and ATP content) in lipid solutions. The Results showed that microbial growth and lipid oxidation mutually promote each other. Lipidomics analysis identified 44 differential lipids, and microbial diversity analysis pinpointed five key microorganisms (Carnobacterium, Pseudomonas, Gluconacetobacter, Vagococcus, and Shewanella). Furthermore, 20 key volatile compounds (VOCs) related to odor changes in the grouper lipid solution were identified using HS-SPME-GC–MS. Correlation network analysis revealed potential microbial and lipid contributions to VOC categories, including alcohols, aldehydes, ketones, and nitrogen- and sulfur-containing compounds. This study provides new insights into the roles of microorganisms and lipids in flavor formation, offering valuable knowledge for improving seafood quality control. |
| format | Article |
| id | doaj-art-3b91f551862f42a4981131918d29c291 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-3b91f551862f42a4981131918d29c2912025-02-12T05:32:26ZengElsevierFood Chemistry: X2590-15752025-01-0125102183Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides)Yuanming Chu0Jinfeng Wang1Jing Xie2College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, ChinaCollege of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; Corresponding authors at: Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China.College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; Corresponding authors at: Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China.The interaction between microorganisms, proteins, and lipids plays a critical role in the odor production of fish. To explore the specific impact of the interaction between lipids and microorganisms on the overall odor of grouper, this study excluded the influence of proteins and assessed lipid (POV and TBARS) and microbial characteristics (biofilm mass and ATP content) in lipid solutions. The Results showed that microbial growth and lipid oxidation mutually promote each other. Lipidomics analysis identified 44 differential lipids, and microbial diversity analysis pinpointed five key microorganisms (Carnobacterium, Pseudomonas, Gluconacetobacter, Vagococcus, and Shewanella). Furthermore, 20 key volatile compounds (VOCs) related to odor changes in the grouper lipid solution were identified using HS-SPME-GC–MS. Correlation network analysis revealed potential microbial and lipid contributions to VOC categories, including alcohols, aldehydes, ketones, and nitrogen- and sulfur-containing compounds. This study provides new insights into the roles of microorganisms and lipids in flavor formation, offering valuable knowledge for improving seafood quality control.http://www.sciencedirect.com/science/article/pii/S259015752500029XGrouperLipidsMicroorganismVolatile compoundsLipidomicsCold storage |
| spellingShingle | Yuanming Chu Jinfeng Wang Jing Xie Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) Food Chemistry: X Grouper Lipids Microorganism Volatile compounds Lipidomics Cold storage |
| title | Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) |
| title_full | Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) |
| title_fullStr | Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) |
| title_full_unstemmed | Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) |
| title_short | Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) |
| title_sort | effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper epinephelus coioides |
| topic | Grouper Lipids Microorganism Volatile compounds Lipidomics Cold storage |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500029X |
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