Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat

Zhuyu Yang; Yahui Liu; Fan Bai; Jinlin Wang; Ruichang Gao; Yuanhui Zhao; Xinxing Xu

doi:10.1016/j.fochx.2024.101391

Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat

Food Chem X. 2024 Apr 13:22:101391. doi: 10.1016/j.fochx.2024.101391. eCollection 2024 Jun 30.

Authors

Zhuyu Yang¹, Yahui Liu¹, Fan Bai², Jinlin Wang², Ruichang Gao³, Yuanhui Zhao¹, Xinxing Xu¹

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
² Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
³ School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Abstract

Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat oxidation and improves the overall taste of steamed sturgeon meat. Furthermore, the PLB group identified 52 compounds, and the content of odor substances such as isoamyl alcohol and hexanal was reduced compared with other groups. Finally, lipid substances containing eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) were screened out from 32 kinds of differential phospholipids. Through Pearson correlation analysis, it was observed that certain differential phospholipids such as PC (22:6) and PC (22:5) exhibited varying correlations with odor substances like hexanal and isovaleraldehyde. These findings suggest that PLB specifically affects certain phospholipids, leading to the production of distinct volatile substances through oxidative degradation.

Keywords: Antioxidant; Flavor formation; Flavor regulation; Phospholipids; Steamed sturgeon meat.