Luan Yang
Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment
Yang, Luan; Dai, Bona; Ayed, Charfedinne; Liu, Yuan
Authors
Bona Dai
Charfedinne Ayed
Yuan Liu
Abstract
The difference of metabolite profiles between raw and cooked pufferfish (Takifugu flavidus) meat was explored by 1H NMR technique and multivariate statistical methods. The orthogonal projection to latent structure-discriminant analysis (OPLS-DA) results showed an obvious separation between two samples. There were 24 dominating metabolites in the pufferfish muscle extraction, of which 11 metabolites changed significantly (p
Citation
Yang, L., Dai, B., Ayed, C., & Liu, Y. (2019). Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment. Food Chemistry, 290, 107-113. https://doi.org/10.1016/j.foodchem.2019.03.128
Journal Article Type | Article |
---|---|
Acceptance Date | Mar 24, 2019 |
Online Publication Date | Mar 25, 2019 |
Publication Date | Aug 30, 2019 |
Deposit Date | Apr 9, 2019 |
Publicly Available Date | Mar 29, 2024 |
Journal | Food Chemistry |
Print ISSN | 0308-8146 |
Electronic ISSN | 1873-7072 |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 290 |
Pages | 107-113 |
DOI | https://doi.org/10.1016/j.foodchem.2019.03.128 |
Keywords | Food Science; Analytical Chemistry; General Medicine |
Public URL | https://nottingham-repository.worktribe.com/output/1771139 |
Publisher URL | https://www.sciencedirect.com/science/article/pii/S0308814619306144?via%3Dihub |
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