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Exploring the correlation of microbial community diversity and succession with protein degradation and impact on the production of volatile compounds during cold storage of grouper (Epinephelus coioides).
- Source :
-
Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 1), pp. 140469. Date of Electronic Publication: 2024 Jul 15. - Publication Year :
- 2024
-
Abstract
- Microorganisms, proteins, and lipids play crucial and intricate roles in the aroma generation of aquatic products. To explore the impact of the interaction between microorganisms and proteins on the volatile compounds (VOCs) in grouper, this study employed whey protein isolate (WPI) to inhibit lipid oxidation and reduce mutual interference. Changes in bacterial profiles, metabolites, and VOCs were detected. Eighteen key VOCs associated with the overall flavor of grouper were identified, and the potential relationships among microorganisms, proteins, and VOCs were explored using a correlation network. Five microorganisms (Vibrio, Vagococcus, Pseudomonas, Psychrobacter, and Shewanella) closely related to characteristic flavor compounds were identified. Additionally, 30 differential metabolites related to proteins and six metabolic pathways were screened. Therefore, this study unveils the potential interaction between microorganisms and proteins in flavor formation and provides new insights into the relationships among microorganisms, proteins, and VOCs.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Food Storage
Bass metabolism
Bass microbiology
Seafood analysis
Seafood microbiology
Whey Proteins metabolism
Whey Proteins chemistry
Proteolysis
Cold Temperature
Volatile Organic Compounds metabolism
Volatile Organic Compounds chemistry
Volatile Organic Compounds analysis
Bacteria metabolism
Bacteria classification
Bacteria isolation & purification
Bacteria genetics
Microbiota
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 460
- Issue :
- Pt 1
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 39029368
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.140469