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Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling

We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurem...

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Autores principales: Mabuchi, Ryota, Ishimaru, Ayaka, Adachi, Miwako, Zhao, Huiqing, Kikutani, Haruka, Tanimoto, Shota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680873/
https://www.ncbi.nlm.nih.gov/pubmed/31311195
http://dx.doi.org/10.3390/molecules24142574
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author Mabuchi, Ryota
Ishimaru, Ayaka
Adachi, Miwako
Zhao, Huiqing
Kikutani, Haruka
Tanimoto, Shota
author_facet Mabuchi, Ryota
Ishimaru, Ayaka
Adachi, Miwako
Zhao, Huiqing
Kikutani, Haruka
Tanimoto, Shota
author_sort Mabuchi, Ryota
collection PubMed
description We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as x variables, and the taste values obtained by the electronic tongue were treated as y variables. The relationships between the metabolites and taste attributes were evaluated by two-way orthogonal projections to latent structures (O2PLS) analysis. The O2PLS analyses were normalized in two ways, unit variance (UV) and pareto (Par) scaling. The O2PLS (UV) analysis produced 3+1+0 models in Autofit and this model was statistically significant with R(2)Y (0.73) and Q(2) (0.52) metrics. In particular, significant correlations were found between DM or OM and metabolite intensity and taste attributes, and strong associations were found between “sourness” and lysine, “irritant” and alanine and phenylalanine, “saltiness” and pantothenic acid, and “umami” and creatinine and histidine. The O2PLS (Par) analysis of DM generated significant predictive models for “acidic bitterness,” “irritant,” “saltiness,” “bitterness,” “astringency,” and “richness.” Among these, only “irritant” was affected by storage. This method was thus effective in evaluating the taste of yellowtail muscle.
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spelling pubmed-66808732019-08-09 Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling Mabuchi, Ryota Ishimaru, Ayaka Adachi, Miwako Zhao, Huiqing Kikutani, Haruka Tanimoto, Shota Molecules Article We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as x variables, and the taste values obtained by the electronic tongue were treated as y variables. The relationships between the metabolites and taste attributes were evaluated by two-way orthogonal projections to latent structures (O2PLS) analysis. The O2PLS analyses were normalized in two ways, unit variance (UV) and pareto (Par) scaling. The O2PLS (UV) analysis produced 3+1+0 models in Autofit and this model was statistically significant with R(2)Y (0.73) and Q(2) (0.52) metrics. In particular, significant correlations were found between DM or OM and metabolite intensity and taste attributes, and strong associations were found between “sourness” and lysine, “irritant” and alanine and phenylalanine, “saltiness” and pantothenic acid, and “umami” and creatinine and histidine. The O2PLS (Par) analysis of DM generated significant predictive models for “acidic bitterness,” “irritant,” “saltiness,” “bitterness,” “astringency,” and “richness.” Among these, only “irritant” was affected by storage. This method was thus effective in evaluating the taste of yellowtail muscle. MDPI 2019-07-15 /pmc/articles/PMC6680873/ /pubmed/31311195 http://dx.doi.org/10.3390/molecules24142574 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mabuchi, Ryota
Ishimaru, Ayaka
Adachi, Miwako
Zhao, Huiqing
Kikutani, Haruka
Tanimoto, Shota
Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling
title Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling
title_full Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling
title_fullStr Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling
title_full_unstemmed Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling
title_short Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling
title_sort taste evaluation of yellowtail (seriola quinqueradiata) ordinary and dark muscle by metabolic profiling
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680873/
https://www.ncbi.nlm.nih.gov/pubmed/31311195
http://dx.doi.org/10.3390/molecules24142574
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