Food Science and Technology

Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

J. Chen, Y. Nie, et al.

Dive into the fascinating world of sensory and metabolite migration from tilapia skin to soup during boiling! This groundbreaking research by Jiahui Chen, Yinghua Nie, Jiamin Xu, Shudan Huang, Jie Sheng, Xichang Wang, and Jian Zhong reveals crucial findings about flavor changes and key chemical migration within just 30 minutes of cooking.

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Abstract

This study investigated sensory and metabolite migration from tilapia skin to soup during boiling using content analysis, electronic nose, electronic tongue, and metabolomics. Significant changes in content, flavor, taste, metabolite numbers, and differential metabolites occurred within the first 30 minutes, with the initial 10 minutes being crucial. Differential metabolites were identified for three time periods (0–10, 10–30, and 30–60 min). Six and seven key chemicals were identified in tilapia skin and soup, respectively. The findings enhance understanding of sensory and metabolite migration in fish soup preparation and provide a metabolomic analysis route for studying metabolite migration in food.

Publisher

npj Science of Food

Published On

Nov 11, 2022

Authors

Jiahui Chen, Yinghua Nie, Jiamin Xu, Shudan Huang, Jie Sheng, Xichang Wang, Jian Zhong

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