Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment

Yang, Luan; Dai, Bona; Ayed, Charfedinne; Liu, Yuan

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 26, 2020
• 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