Phospholipase B Regulated the Flavor Formation of Steamed Sturgeon Meat Via Lipid Oxidation Modulation

Abstract

Sensory analysis and untargeted lipidomics were used to investigate the effects of Phospholipase B (PLB) on lipid oxidation and flavor substances in steamed sturgeon meat. The intrinsic connection between inhibition of lipid oxidation and flavor regulation was established. Firstly, Tea polyphenols (Tp) and PLB were screened out to improve the overall flavor of steamed sturgeon meat and identified aldehydes (12) and alcohols (11) as the major volatile flavor substances in steamed sturgeon meat. And after PLB treatment, the flavor substances have obvious changes. Lipid substances containing EPA or DHA were screened out from 32 different lipids, 8 phospholipids rich in EPA/DHA exhibited a significant decrease, while PC (22:6), PC (22:5) and other 8 phospholipids increased significantly. These findings suggest that PLB may have varying enzymatic hydrolysis effects on fatty acids present in different phospholipids. Therefore PLB exhibits a flavor modulating effect.

Keywords: Steamed sturgeon meat, antioxidant, phospholipids, Flavor formation, Flavor regulation