Abstract：
:Vinasse pike eel (Muraenesox cinereus) is a traditional Chinese food with a characteristic flavour, taste, and nutritional composition. Its flavour is closely related to the molecular nutritional composition of this food pickled product. In this study, we characterised the changes in the nutritional composition of pike eel during vinasse pickling. Nuclear magnetic resonance spectroscopy revealed 33 components in eel, e.g. a range of organic acids, amino acids, alcohols, and sugars. Multivariate data analysis further revealed that the nutritional composition of eel undergoes major changes during pickling, which were highlighted by the consumption of sucrose and creatine, the accumulation of a range of organic acids, alcohols, glucose, and creatinine, as well as in the fluctuation of some amino acids. The abundant sucrose, glutamate, creatine, and lactate could take an active part in the flavour formation of vinasse eel. This work provides insight into the nutritional characteristics of vinasse eel during pickling.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen D,Ye Y,Chen J,Zhan P,Lou Ydoi
10.1016/j.foodchem.2016.12.089subject
Has Abstractpub_date
2017-06-01 00:00:00pages
359-364eissn
0308-8146issn
1873-7072pii
S0308-8146(16)32110-0journal_volume
224pub_type
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