Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow.

ABSTRACT: This study mainly studied sensory and metabolite migration from the skin to the soup in the boiling process of tilapia skin using content analysis, electronic nose technique, electronic tongue technique, and metabolomics technique based on ultra-high performance liquid chromatography-mass spectrometry/mass spectrometry and gas chromatography-time-of-flight-mass spectrometry. The content changes, flavor changes, taste changes, metabolite numbers and differential metabolite numbers for both tilapia skin and soup mainly occurred in the initial 30 min. Moreover, the initial 10 min was the key period for the metabolite changes in the boiling process. Further, the differential metabolites in these three periods (0-10, 10-30, and 30-60 min) were identified to show the metabolites migration proces

SUBMITTER: Chen J 

PROVIDER: S-EPMC9652418 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature