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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

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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.

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Cite This Study

Wei et al. (2026) studied this question.

synapsesocial.com/papers/6a17dcf93fad632b0f9d9bb3https://doi.org/10.1016/j.lwt.2026.119543
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