Fig. 8: Metabolic pathway analysis of tilapia skin and soup in the boiling process. | npj Science of Food

Fig. 8: Metabolic pathway analysis of tilapia skin and soup in the boiling process.

From: Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

Fig. 8

A KEGG pathway annotation of differential metabolites between different samples (tilapia skins at 0 and 10 min, tilapia skins at 10 and 30 min, tilapia skins at 30 and 60 min, tilapia skin soups at 10 and 30 min, and tilapia skin soups at 30 and 60 min). B–F Bubble plots of differential metabolites between different samples. The larger the circle size and the deeper the red color intensity, the greater the impact on the respective pathway. B Tilapia skins at 0 and 10 min. C Tilapia skins at 10 and 30 min. D Tilapia skins at 30 and 60 min. E Tilapia skin soups at 10 and 30 min. F Tilapia skin soups at 30 and 60 min.

Back to article page