Flavor characteristics of large yellow croaker soup served with different dried edible fungi

Yanan Lv; Xuting Bai; Honglei Zhao; Yongxia Xu; Jianrong Li; Xuepeng Li

Food Chemistry: X (Mar 2024)

Flavor characteristics of large yellow croaker soup served with different dried edible fungi

Yanan Lv,
Xuting Bai,
Honglei Zhao,
Yongxia Xu,
Jianrong Li,
Xuepeng Li

Affiliations

Yanan Lv: College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
Xuting Bai: College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
Honglei Zhao: College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
Yongxia Xu: Corresponding authors at: College of Food Science and Engineering, Bohai University, No. 19, Keji Road, Jinzhou 121013, China.; College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
Jianrong Li: College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
Xuepeng Li: Corresponding authors at: College of Food Science and Engineering, Bohai University, No. 19, Keji Road, Jinzhou 121013, China.; College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China

Journal volume & issue: Vol. 21
p. 101059

Abstract

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The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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