PulseExploreJournal ClubDebatesTrendingResearchersJournals
Instagram
HomeExploreJournal ClubTrending
Synapse
⌘+K
Synapse
May 28, 2026LWT0 citationsOpen Access

Mechanistic Differences in Flavor Formation Induced by Cold Plasma in Golden Pomfret (Trachinotus ovatus) Oil and Meat: A Focus on Lipid Oxidation and Volatile Compounds

View Full Paper
TWTinghan WeiJGJialong GaoXXXiaoyu Xia

Key Points

  • This research investigates how cold plasma affects flavor formation in golden pomfret oil and meat, focusing on lipid oxidation and volatile compounds.
  • Analyzed transformation of flavor precursors to flavor compounds during the reaction.
  • Examined the correlation between changes in fatty acids and volatile compounds.
  • Identified optimal processing conditions at 50 W for effective deodorization and aroma enhancement.
  • Achieved significant deodorization of fish oil at 50 W.
  • Enhanced aroma in the meat, correlating with changes in fatty acid profiles and volatile compounds.

Abstract

• Analysis of the transformation of flavor precursors to flavor compounds during the reaction. • The correlation between changes in fatty acids and volatile compounds was analyzed. • 50 W as optimal, effectively achieving deodorization of fish oil and enhancement of the meat's aroma.

Ask AI
Helpful
Bookmark
Share
View Full Paper

Cite This Study

Wei et al. (2026) studied this question.

synapsesocial.com/papers/6a17dcf93fad632b0f9d9bb3https://doi.org/10.1016/j.lwt.2026.119543
Ask AI
Helpful
Bookmark
Share
View Full Paper

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds2011 · 93 citations
  2. 2Changes of the flavor substances and protein degradation of black carp ( Mylopharyngodon piceus ) pickled products during steaming2020 · 40 citations
  3. 3Cold Plasma-Induced Modulation of Protein and Lipid Macromolecules: A Review2025 · 49 citations
  4. 4Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)2021 · 61 citations
  5. 5Controlled accelerated oxidation of oleic acid using a DBD plasma: Determination of volatile oxidation compounds2015 · 26 citations