Insights into protein degradation-related volatile substances changes in tilapia fillets (

Zhenyang Liu, Naiyong Xiao, Lei Qin, Zefu Wang, Qinxiu Sun, Hui Cao, Shucheng Liu

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Zhenyang LiuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong, Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Naiyong XiaoCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong, Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Lei QinSchool of Food Science and Technology, Dalian Polytechnic University, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.

Zefu WangCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong, Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Qinxiu SunCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong, Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Hui CaoCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong, Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Shucheng LiuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong, Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to investigate the generation pathways of volatile substances derived from protein degradation in tilapia fillets stored at 4 °C, using Astral DIA proteomics. Seventeen key volatile substances were identified using HS-SPME-GC-MS. Among them, five substances were further recognized by the PLS-DA model as potential markers for sample classification. Differentially expressed proteins were primarily enriched in the Proteasome, Ribosome, and Oxidative phosphorylation pathways. Pearson correlation analysis and KEGG enrichment analysis suggested that major metabolic pathways, including Ribosome, Oxidative phosphorylation, and Neuroactive ligand-receptor interaction, may be associated with the formation of twelve key volatile substances, such as trimethylamine and nonanal, through protein degradation and the regulation of energy and lipid metabolism. A potential metabolic pathway map was constructed for amino acid, lipid, nucleotide, and carbohydrate metabolism. This study expands the theoretical understanding of volatile substances formation from protein degradation and provides insights into the regulation of protein degradation and flavor quality during refrigerated storage.

Indexed as

Astral DIA proteomicsFlavoromicFormation pathwaysOreochromis niloticusRefrigerated storageVolatile substances

Identifiers

PMID42078019

DOI10.1016/j.fochx.2026.103895

PMCPMC13129469

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