ArticleFood chemistry: X2023
Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 17 citations in OpenAlex.
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue.Food chemistry: X · 2024Article
- Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography-Ion Mobility Spectrometry.Molecules (Basel, Switzerland) · 2024Article
- Effects ofMolecules (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 2 institutions in 1 country.
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Abstract
This work studied the physicochemical properties and odor profiles of tilapia muscles after exposure to four types of thermal processing methods: microwaving, roasting, boiling, or steaming. The effect of thermal processing on textural properties followed a pH-water state-water content-tissue microstructure-mass loss-textural properties route, expressed in the following manner: microwaving > roasting > steaming ≈ boiling. After processing, muscle pH increased from 6.59 ± 0.10 to 6.73 ± 0.04-7.01 ± 0.06, and hardness changed from 1468.49 ± 180.77 g to 452.76 ± 46.94-10723.66 ± 2898.46 g. Gas chromatography-based E-nose analysis confirmed that these methods had significant odor fingerprint effects on the tilapia muscles. Finally, the combined analysis of headspace solid-phase microextraction-gas chromatography-mass spectrometry, statistical MetaboAnalyst, and odor activity value showed that the microwaved, roasted, steamed, and boiled tilapia muscles had, respectively, three (hexanal, nonanal, and decanal), four (2-methyl-butanal, 3-methyl-butanal, decanal, and trimethylamine), one (2-methyl-butanal), and one (decanal) relatively important volatile compounds.
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