Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)

Mingyu Yin,Yinci Xi,Yuyao Shi,Zehui Qiu,Ryosuke Matsuoka,Hongli Wang,Changhua Xu,Ningping Tao,Long Zhang,Xichang Wang

Food Chemistry（2022）

引用 6|浏览4

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摘要

•Trip-step IR spectroscopy could monitor the main differences in taste-related metabolites.•Temperature fluctuations during frozen storage promoted the increase of umami and sweet amino acids.•AMP and IMP were retained during the first and second temperature fluctuations.•MM-IR was an effective method to identify taste components.

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关键词

Tilapia fillets,Temperature fluctuations,Free amino acid,5′-nucleotide,Metal ion

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