Xu L, Guo W, Liu W, Fu X, Wu Y, Luo F, Xu Y. Metabolites analysis for cold-resistant yeast (Wickerhamomyces anomalus) strains own antioxidant activity on cold stored fish mince.
Food Chem 2020;
303:125368. [PMID:
31445174 DOI:
10.1016/j.foodchem.2019.125368]
[Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 12/27/2022]
Abstract
The effect of eight cold-resistant yeast strains (J3, J7, J8, J9, J12, J15, J18, and J25) of Wickerhamomyces anomalus on the lipid oxidation of cold stored fish mince (4 °C) were investigated. And the metabolites of these yeast were determined with gas chromatography-mass spectrometry. These strains could effectively inhibit the increase of hydroperoxides value (p < 0.05), and the inhibiting rate was positively correlated with the content of isolongifolene, xylitol, turanose, thymol-glucoside, and uridine. Especially, the J3, J7, J8, J9, J12, and J18 could eliminate a large part of thiobarbituric acid reactive substances (TBARS) (p < 0.05), the eliminating rate was proportionate to the aldehyde dehydrogenase activity. Several bacteriostatic metabolites were detected: thymol-glucoside, 2-phenylethanol, cedro, and 2,4-bis (1,1-dimethylethyl) phenol. In addition, W. anomalus produced many metabolites with fruit and floral notes. In conclusion, cold-resistant W. anomalus strains own antioxidant activity were potential new bio-preservatives in the cold storage of muscle products.
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