ArticleFood chemistry: X2025
Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (
Article in Food chemistry: X, 2025. 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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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and microbial community dynamics.Food chemistry: X · 2026Article
- Volatile organic compounds in exhaled breath as non-invasive biomarkers for Gastrointestinal motility disorders: an exploratory study.BMC gastroenterology · 2025Article
- Changes in quality characteristics of yellowfin tuna (Food chemistry: X · 2025Article
- Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Foods (Basel, Switzerland) · 2025Article
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Authors and funding
3 authors.
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Abstract
The interaction between microorganisms, proteins, and lipids plays a critical role in the odor production of fish. To explore the specific impact of the interaction between lipids and microorganisms on the overall odor of grouper, this study excluded the influence of proteins and assessed lipid (POV and TBARS) and microbial characteristics (biofilm mass and ATP content) in lipid solutions. The Results showed that microbial growth and lipid oxidation mutually promote each other. Lipidomics analysis identified 44 differential lipids, and microbial diversity analysis pinpointed five key microorganisms (
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