Changes in Metabolic Profiles of Yellowtail () Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics.

We applied metabolomics to the evaluation of yellowtail muscle as a new freshness evaluation method for fish meat. Metabolites from yellowtail ordinary and dark muscle (DM) stored at 0 °C and 5 °C were subjected to metabolomics for primary metabolites based on gas chromatography-mass spectrometry (GC-MS). For the annotated metabolites, we created statistically significant models for storage time prediction for all storage conditions by orthogonal partial least squares analysis, using storage time as the -variable.

Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling.

We performed metabolic profiling on yellowtail () muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as variables, and the taste values obtained by the electronic tongue were treated as variables.

Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue.

To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species.