Abstract
Ultraviolet light from the sun plays an important role in the formation of the quality of natural air-dried meat products. This study investigated the effect of UV-simulated sunlight-assisted drying on the quality of tilapia fillets by lipidomics, targeted metabolomics, and flavoromics. The results showed that UV radiation increased the gap between myofibrils. UV radiation moderately improved lipid oxidation levels and changed the flavor profile. The volatiles of the UVA or UVB groups were more abundantly and diverse than those of the other groups. The contents of taste amino acids and nucleotides were increased after UV radiation. 422 lipid molecules were identified, of which 66 differential lipids were screened. UV radiation promoted the volatiles production by accelerating the degradation of differential lipids. Best organoleptic quality of products were obtained after UVA or UVB radiation. This study provides new horizons for improving the flavor of dried meat products.
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