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

doi:10.1016/j.foodchem.2022.135227

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

Food Chem. 2023 May 15:408:135227. doi: 10.1016/j.foodchem.2022.135227. Epub 2022 Dec 17.

Authors

Mingyu Yin¹, Yinci Xi², Yuyao Shi¹, Zehui Qiu¹, Ryosuke Matsuoka³, Hongli Wang⁴, Changhua Xu², Ningping Tao¹, Long Zhang⁵, Xichang Wang⁶

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.
² College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
³ Japan Kewpie Corporation, Tokyo 1820002, Japan.
⁴ College of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222301, China.
⁵ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China. Electronic address: l-zhang@shou.edu.cn.
⁶ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China. Electronic address: xcwang@shou.edu.cn.

PMID: 36549164
DOI: 10.1016/j.foodchem.2022.135227

Abstract

In this study, the effect of temperature fluctuations on the taste quality of tilapia fillets during frozen storage was investigated. Major temperature-responsive factors included free amino acids (FAAs) and flavor nucleotides in fish fillets, which were identified using multidimensional infrared spectroscopy (MM-IR). The main FAA in tilapia fillets is a sweet amino acid (glycine). Compared with the control group, the umami FAAs and sweetness FAAs were significantly increased, and the total FAAs content increased to 1.30 times after the ninth fluctuation, reaching the highest level (611.16 ± 73.60 mg/100 g). Considering the equivalent umami intensity values, adenosine monophosphate and inosine monophosphate were retained during the first and second temperature fluctuations. In addition, the content of Na⁺, K⁺, and Ca²⁺ decreased (P < 0.05). Therefore, MM-IR is an effective method to identify taste components. With regard to taste quality, temperature fluctuations in the twofold range have an umami-enhancing effect.

Keywords: 5′-nucleotide; Free amino acid; Metal ion; Temperature fluctuations; Tilapia fillets.

MeSH terms

Amino Acids
Animals
Cichlids*
Taste
Temperature
Tilapia*

Substances

Amino Acids