Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigeratedParalichthys olivaceusfillets

Yongxia Xu,Yiming Yin,Shumin Yi,Qiuying Li,Jianrong Li,Honglei Zhao,Xuepeng Li

doi:10.1039/d0ra01020k

Abstract

The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. Changes in total viable count, trimethylamine, ATP-related compounds, free amino acids, TCA-soluble peptides, electronic nose (E-nose) analysis and sensory quality were measured. The results indicated that CA and UP treatment, especially CA combined with UP, significantly reduced undesirable flavor compounds including inosine, hypoxanthine, TMA, and bitter amino acids, and accumulated pleasant flavor compounds such as inosine monophosphate and umami-related amino acids. In addition, the combination of CA and UP was shown to be more effective for retarding protein degradation and microbial growth than CA or UP treatment alone. In accordance with the results of E-nose analysis and sensory evaluation, CA combined with UP treatment had great potential for improving the flavor quality of refrigerated flounder fillets and extending their storage life.

Highlights

Olive ounder (Paralichthys olivaceus), a marine at sh species, is popular with consumers owing to its pleasant avor and abundant nutritional value
Sh muscles are rich in trimethylamine oxide (TMAO) and free amino acids that can form TMA and nitrogenous compounds due to microbial activity, leading to consumers' rejection.[16]
The results indicated that ultrahigh pressure (UP) could promote amino acids accumulation, in accordance with the study by Yue et al.[36] who found that high pressure at 200 MPa could enhance the levels of taste Free amino acids (FAA) in squid muscles during storage

Summary

Introduction

Olive ounder (Paralichthys olivaceus), a marine at sh species, is popular with consumers owing to its pleasant avor and abundant nutritional value. It is economically important for sheries and aquaculture, serving as a precious shing resource in Asia.[1] Recently, with the development of cold chain logistics, as well as changes in consumption concepts, sales of ounder llet are growing rapidly. Raw sh spoils and develops an unpleasant avor during post-mortem storage. Flavor variation is critical for determining consumers' preferences, o en foreshadowing changes in the quality of sh.[2,3] it is essential to study how to prolong the shelf-life and maintain good avor quality of refrigerated sh llets

Methods

Results

Conclusion