AI Chat Paper
Discover the SciOpen Platform and Achieve Your Research Goals with Ease.
Large yellow croaker (Larimichthys crocea) is one of economic important mariculture fish species with abundant nutritional value, and usually stored at refrigerated temperature. Our study investigated the effects of temperature fluctuation and abuse on the quality of the large yellow croaker and further analyzed the volatile compounds as temperature abuse sensitivity or indicators during temperature fluctuations. We simulated a cold chain model that mapped the temperature of chilled large yellow croaker during land-sea freight. Temperature fluctuation caused a non-negligible effect on the quality of the large yellow croaker. Samples exposed to greater temperature fluctuation had a higher rise in total viable count (TVC), total volatile basic nitrogen content, K value, and thiobarbituric acid reactive substances value. Among them, TVC is the sensitive index to temperature fluctuation. A total of 81 typical target compounds were identified by using headspace-gas chromatography-ion mobility spectrometry. During temperature fluctuations, the concentration of volatile aldehydes, including pentanal, heptanal, nonanal, and octanal decreased, while the concentration of ketones and nitrogenous and heterocyclic compounds increased. Principal component analysis and orthogonal partial least squares discriminant analysis showed that 2-pentanone and ethyl acetate were significantly correlated with the quality changes during temperature fluctuations, which could be the potential indicators for observing quality changes in large yellow croaker during temperature fluctuation.
H. L. Bao, J. S. Zhang, M. G. Li, et al., Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage, Front. Nutr. 9 (2022) 1103838. https://doi.org/10.3389/fnut.2022.1103838.
W. Q. Lan, X. N. Chen, Y. N. Zhao, et al., The effects of tea polyphenol-ozonated slurry ice treatment on the quality of large yellow croaker ( Pseudosciaena crocea) during chilled storage, J. Sci. Food Agric. 102 (2022) 7052–7061. https://doi.org/10.1002/jsfa.12066.
Y. N. Zhao, W. Q. Lan, J. L. Shen, et al., Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker ( Pseudosciaena crocea), LWT-Food Sci. Technol. 154 (2022) 112615. https://doi.org/10.1016/j.lwt.2021.112615.
X. H. Sun, L. Xiao, W. Q. Lan, et al., Effects of temperature fluctuation on quality changes of large yellow croaker ( Pseudosciaena crocea) with ice storage during logistics process, J. Food Process. Preserv. 42 (2017) 13505. https://doi.org/10.1111/jfpp.13505.
Y. Dong, M. Xu, S. Miller, Overview of cold chain development in China and methods of studying its environmental impacts, Environ. Res. Commun. 2 (2021) 122002. https://doi.org/10.1088/2515-7620/abd622.
S. Mercier, S. Villeneuve, M. Mondor, et al., Time-temperature management along the food cold chain: a review of recent developments, Compr. Rev. Food Sci. Food Saf. 16 (2017) 647–666. https://doi.org/10.1111/1541-4337.12269.
G. Lorentzen, T. N. Ageeva, M. Heide, et al., Temperature fluctuations in processing and distribution: effect on the shelf life of fresh cod fillets ( Gadus morhua L.), Food Control 112 (2020) 107102. https://doi.org/10.1016/j.foodcont.2020.107102.
J. Tavares, A. Martins, L. G. Fidalgo, et al., Fresh fish degradation and advances in preservation using physical emerging technologies, Foods 10 (2021) 780. https://doi.org/10.3390/foods10040780.
L. N. Du, C. X. Chai, M. J. Guo, et al., A model for discrimination freshness of shrimp, Sens. Bio-Sens. Res. 6 (2015) 28–32. https://doi.org/10.1016/j.sbsr.2015.11.001.
Z. L. Duan, S. L. Dong, Y. X. Sun, et al., Response of Atlantic salmon ( Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater, Aquaculture 530 (2021) 735953. https://doi.org/10.1016/j.aquaculture.2020.735953.
T. Miyasaki, M. Hamaguchi, S. Yokoyama, Change of volatile compounds in fresh fish meat during ice storage, J. Food Sci. 76 (2011) C1319–C1325. https://doi.org/10.1111/j.1750-3841.2011.02388.x.
F. Leduc, P. Tournayre, N. Kondjoyan, et al., Evolution of volatile odorous compounds during the storage of European seabass ( Dicentrarchus labrax), Food Chem. 131 (2012) 1304–1311. https://doi.org/10.1016/j.foodchem.2011.09.123.
T. Zhao, S. Benjakul, C. Sanmartin, et al., Changes of volatile flavor compounds in large yellow croaker ( Larimichthys crocea) during storage, as evaluated by headspace gas chromatography-ion mobility spectrometry and principal component analysis, Foods 10 (2021) 2917. https://doi.org/10.3390/foods10122917.
J. X. Pei, J. Mei, H. J. Yu, et al., Effect of gum tragacanth-sodium alginate active coatings incorporated with epigallocatechin gallate and lysozyme on the quality of large yellow croaker at superchilling condition, Front. Nutr. 8 (2021) 812741. https://doi.org/10.3389/fnut.2021.812741.
X. Ma, D. Z. Yang, W. Q. Qiu, et al., Influence of multifrequency ultrasound-assisted freezing on the flavour attributes and myofibrillar protein characteristics of cultured large yellow croaker ( Larimichthys crocea), Front. Nutr. 8 (2021) 779546. https://doi.org/10.3389/fnut.2021.779546.
B. B. Ye, J. Chen, H. W. Ye, et al., Development of a time-temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel, Food Chem. 373 (2022) 131448. https://doi.org/10.1016/j.foodchem.2021.131448.
R. H. Zheng, X. R. Xu, J. L. Xing, et al., Quality evaluation and characterization of specific spoilage organisms of Spanish mackerel by high-throughput sequencing during 0 °C cold chain logistics, Foods 9 (2020) 312. https://doi.org/10.3390/foods9030312.
A. E. A. Bekhit, B. W. B. Holman, S. G. Giteru, et al., Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: a review, Trends Food Sci. Tech. 109 (2021) 280–302. https://doi.org/10.1016/j.jpgs.2021.01.006.
Z. X. Jia, C. Shi, J. R. Zhang, et al., Comparison of freshness prediction method for salmon fillet during different storage temperatures, J. Sci. Food Agric. 101 (2021) 4987–4994. https://doi.org/10.1002/jsfa.11142.
A. M. Salih, D. M. Smith, J. F. Price, et al., Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry, Poult. Sci. 66 (1987) 1483–1488. https://doi.org/10.3382/ps.0661483.
Q. Li, L. T. Zhang, H. Lu, et al., Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio) stored at 4 °C, LWT-Food Sci. Technol. 78 (2017) 317–324. https://doi.org/10.1016/j.lwt.2016. 12.035.
R. Y. Hao, J. F. Pan, S. K. Tilami, et al., Post-mortem quality changes of common carp ( Cyprinus carpio) during chilled storage from two culture systems, J. Sci. Food Agric. 101 (2021) 91–100. https://doi.org/10.1002/jsfa.12127.
Y. M. Chu, Z. Y. Ding, D. Z. Yang, et al., Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (–23 °C) large yellow croaker ( Pseudosciaena crocea), J. Sci. Food Agric. 103 (2022) 349–360. https://doi.org/10.1002/jsfa.12148.
J. Y. Huang, Y. Q. Zhou, M. Y. Chen, et al., Evaluation of negative behaviors for single specific spoilage microorganism on little yellow croaker under modified atmosphere packaging: biochemical properties characterization and spoilage-related volatiles identification, LWT-Food Sci. Technol. 140 (2021) 110741. https://doi.org/10.1016/j.lwt.2020.110741.
J. Zhao, J. R. Li, J. L. Wang, et al., Applying different methods to evaluate the freshness of large yellow croacker ( Pseudosciaena crocea) fillets during chilled storage, J. Agric, Food. Chem. 60 (2012) 11387–11394. https://doi.org/10.1021/jf303439p.
S. Q. Wang, H. T. Chen, B. G. Sun, Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS), Food Chem. 315 (2020) 126158. https://doi.org/10.1016/j.foodchem.2019.126158.
C. F. Fang, J. He, Q. Xiao, et al., Development of the volatile fingerprint of Qu Aurantii fructus by HS-GC-IMS, Molecules 27 (2022) 4537. https://doi.org/10.3390/molecules27144537.
J. H. Chen, L. N. Tao, T. Zhang, et al., Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS, LWT-Food Sci. Technol. 147 (2021) 111585. https://doi.org/10.1016/j.lwt.2021.111585.
J. Iglesias, I. Medina, Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle, J. Chromatogr. A 1192 (2008) 9–16. https://doi.org/10.1016/j.chroma.2008.03.028.
F. Piveteau, S. Le Guen, G. Gandemer, et al., Aroma of fresh oysters Crassostrea gigas: composition and aroma notes, J. Agric. Food. Chem. 48 (2000) 4851–4857. https://doi.org/10.1021/jf991394k.
D. E. Pavlidis, A. Mallouchos, D. Ercolini, et al., A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis, Meat Sci. 151 (2019) 43–53. https://doi.org/10.1016/j.meatsci.2019.01.003.
G. Han, L. Zhang, Q. X. Li, et al., Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky, Meat Sci. 162 (2020) 108030. https://doi.org/10.1016/j.meatsci.2019.108030.
B. Gaspardo, G. Procida, B. Toso, et al., Determination of volatile compounds in San Daniele ham using headspace GC-MS, Meat Sci. 80 (2008) 204–209. https://doi.org/10.1016/j.meatsci.2007.11.021.
M. Q. Li, R. W. Yang, H. Zhang, et al., Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer, Food Chem. 290 (2019) 32–39. https://doi.org/10.1016/j.foodchem.2019.03.124.
W. T. Gu, L. Y. Li, W. J. Rui, et al., Non-targeted metabolomic analysis of variation of volatile fractions of ginseng from different habitats by HS-SPME-GC-MS coupled with chemometrics, Anal. Methods 14 (2022) 3583–3597. https://doi.org/10.1039/D2AY01060G.
M. N. Zhang, L. Q. Li, G. S. Song, et al., Analysis of volatile compound change in tuna oil during storage using a laser irradiation based HS-SPME-GC/MS, LWT-Food Sci. Technol. 120 (2020) 108922. https://doi.org/10.1016/j.lwt.2019.108922.
O. Yazici, S. Yilmaz, Investigation of effect of various processing temperatures on abrasive wear behaviour of high power diode laser treated R260 grade rail steels, Tribol. Int. 119 (2018) 222–229. https://doi.org/10.1016/j.triboint.2017.11.006.
Q. H. He, M. L. Yang, X. F. Chen, et al., Differentiation between fresh and frozen-thawed meat using rapid evaporative ionization mass spectrometry: the case of beef muscle, J. Agric. Food. Chem. 69 (2021) 5709–5724. https://doi.org/10.1021/acs.jafc.0c07942.
S. Mi, X. N. Zhang, Y. H. Wang, et al., Geographical discrimination and authentication of Chinese garlic based on multi-element, volatile and metabolomics profiling combined with chemometrics, Food Control 130 (2021) 108328. https://doi.org/10.1016/j.foodcont.2021.108328.
Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
