ArticleFood chemistry: X2024
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Synergistic metabolism ofFrontiers in microbiology · 2026Article
- Indoor Recirculating Aquaculture Versus Traditional Ponds: Effects on Muscle Nutrient Profiles, Texture, and Flavour Compounds in Largemouth Bass (Foods (Basel, Switzerland) · 2025Article
- Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.Food chemistry: X · 2025Article
- Mechanism of synergistic ultrasound-ethanol treatment in salted egg yolk: Rapid texture optimization and flavor enhancement.Food chemistry: X · 2025Article
- Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
7 authors.
Funding
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Abstract
Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat oxidation and improves the overall taste of steamed sturgeon meat. Furthermore, the PLB group identified 52 compounds, and the content of odor substances such as isoamyl alcohol and hexanal was reduced compared with other groups. Finally, lipid substances containing eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) were screened out from 32 kinds of differential phospholipids. Through Pearson correlation analysis, it was observed that certain differential phospholipids such as PC (22:6) and PC (22:5) exhibited varying correlations with odor substances like hexanal and isovaleraldehyde. These findings suggest that PLB specifically affects certain phospholipids, leading to the production of distinct volatile substances through oxidative degradation.
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