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Article

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

1
Faculty of Human Culture and Science, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan
2
Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, 1-1-71, Ujina-Higashi, Minami-ku, Hiroshima 734-8558, Japan
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(14), 2574; https://doi.org/10.3390/molecules24142574
Received: 18 June 2019 / Revised: 13 July 2019 / Accepted: 14 July 2019 / Published: 15 July 2019
(This article belongs to the Special Issue Modern Analytical Techniques in Metabolomics Analysis)
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 R2Y (0.73) and Q2 (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. View Full-Text
Keywords: GC-MS; electronic tongue; metabolomics; metabolic profile; taste attribute; dark muscle; ordinary muscle; fish meat; PCA; O2PLS GC-MS; electronic tongue; metabolomics; metabolic profile; taste attribute; dark muscle; ordinary muscle; fish meat; PCA; O2PLS
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MDPI and ACS Style

Mabuchi, R.; Ishimaru, A.; Adachi, M.; Zhao, H.; Kikutani, H.; Tanimoto, S. Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling. Molecules 2019, 24, 2574. https://doi.org/10.3390/molecules24142574

AMA Style

Mabuchi R, Ishimaru A, Adachi M, Zhao H, Kikutani H, Tanimoto S. Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling. Molecules. 2019; 24(14):2574. https://doi.org/10.3390/molecules24142574

Chicago/Turabian Style

Mabuchi, Ryota, Ayaka Ishimaru, Miwako Adachi, Huiqing Zhao, Haruka Kikutani, and Shota Tanimoto. 2019. "Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling" Molecules 24, no. 14: 2574. https://doi.org/10.3390/molecules24142574

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