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

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

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


Authors

Luan Yang

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 

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

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