Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods. (15th September 2021)

• Record Type: Journal Article
• Authors: Li, Rui; Sun, Zuli; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Cen, Jianwei; Chen, Shengjun; Li, Chunsheng; Wang, Yueqi
• Is Part Of: Food chemistry. Volume 356(2021)
• Publication Date: 2021-09-15
• Subjects: Tilapia -- Thermal processing -- UHPLC-Q-TOF-MS/MS -- Untargeted metabolomics -- Taste -- Nutrition; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129737
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A metabolomics approach was used to assess changes in tilapia after processing. A total of 249 metabolites were identified using UHPLC-Q-TOF-MS. The different metabolites in raw and processed tilapia fillets were screened. Amino acids, phospholipids and nucleotides were the key different metabolites. Specific metabolites were primarily related to the taste and nutrition of fish. Abstract: Thermal processing is a common processing method for tilapia which has an important impact on the quality and characteristics of fish meat. This study aimed to investigate changes in the metabolites of tilapia fillets after thermal processing. In this work, we used a UHPLC-Q-TOF-MS/MS metabolomics method to identify and screen differential metabolites. A total of 249 metabolites were identified from tilapia fillet samples, 24, 29 and 24 differential metabolites were screened from steaming/raw, boiling/raw and air frying/raw groups, respectively. Thermal processing significantly changed the quality of tilapia fillets, and the contribution of amino acids, phospholipids and nucleotides to different metabolites was large and had important impacts on the taste and nutrition of tilapia fillets. Metabolomics is an effective method for quality detection of thermal processing in aquatic products. This study provides the theoretical basis for the selection of optimized processing methods for tilapia.