Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish

This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/ kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as & gamma;-Glu-Met, & gamma;-Glu-Ala, and Asn-pro. In the ultrasound treatment group, Lisoleucine and L-methionine, which may be used as flavor precursors, were significantly down-regulated, while carbohydrates and its metabolites were up-regulated. Amino acid, carbohydrate, and FA (fatty acyls) metabolism products in salted fish were enriched by ultrasound treatment, and those products might ultimately be related to the taste and flavor of salted fish.

Automated summary

This study examined the impact of ultrasound treatment on the quality of salted Culter alburnus fish. The findings revealed that higher ultrasound power led to increased degradation of muscle fibers and significant changes in myofibrillar protein conformation. The 300 W ultrasound treatment group exhibited higher thiobarbiturate reactive substance content and peroxidation value. There were notable differences among groups in terms of the 66 identified volatile compounds. The 200 W ultrasound group showed lower fishy substances, while the ultrasound groups had higher levels of umami taste-related amino peptides. Ultrasound treatment enriched the amino acid, carbohydrate, and fatty acyl metabolism products in the salted fish, which may ultimately influence the taste and flavor.