{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["97"],"submitter":["Liu D"],"pubmed_abstract":["This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3-ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as "],"journal":["Ultrasonics sonochemistry"],"pagination":["106440"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10230258"],"repository":["biostudies-literature"],"pubmed_title":["Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish."],"pmcid":["PMC10230258"],"pubmed_authors":["Zhou M","Qiao Y","Li C","Liu D","Huang Q","Wu W","Du L","Xiong G"],"additional_accession":[]},"is_claimable":false,"name":"Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish.","description":"This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3-ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as ","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 May","modification":"2025-04-19T23:05:57.213Z","creation":"2025-04-19T23:05:57.213Z"},"accession":"S-EPMC10230258","cross_references":{"pubmed":["37230026"],"doi":["10.1016/j.ultsonch.2023.106440"]}}