Method for determining odor deterioration and lipid oxidation degree of tilapia during cold storage

A method for determining odor deterioration and lipid oxidation degree of tilapia during cold storage, comprising:

• step (1) killing fresh tilapia followed by cutting to obtain a plurality of tilapia fillets, washing the plurality of tilapia fillets followed by wiping to remove surface water, and subjecting the plurality of tilapia fillets to mixing and mincing to obtain a raw material;
• step (2) extracting a lipid extract from the raw material;
• step (3) dividing the lipid extract into a plurality of lipid samples, and refrigerating the plurality of lipid samples respectively for different times;
• and after refrigeration, determining lipid oxidation degree and lipid metabolism data of each of the plurality of lipid samples by using a liquid chromatography-mass spectrometry (LC-MS)-based lipidomics technique;
• step (4) establishing a lipid metabolic network associated with odor through a combination of a kyoto encyclopedia of genes and genomes (KEGG) pathway database and a metabolomics pathway analysis (MetPA) database, and analyzing the lipid metabolic data of each of the plurality of lipid samples based on the lipid metabolic network, so as to obtain metabolic markers corresponding to the plurality of lipid samples;
• wherein the lipid metabolic data comprises a metabolite and a metabolic pathway;
• step (5) screening an evaluation metabolite marker among the metabolic markers based on the following criteria:
• p-value ≤0.05 and variable importance in projection (VIP)≥1;
• and
• step (6) analyzing a metabolic status of each of the plurality of lipid samples based on the evaluation metabolite marker.