食品科学 ›› 2020, Vol. 41 ›› Issue (8): 220-227.doi: 10.7506/spkx1002-6630-20190513-133

• 成分分析 • 上一篇    下一篇

两种养殖模式大黄鱼肌肉营养价值评价及主体风味物质差异性分析

张艳霞,谢成民,周纷,张凌,姜纪伟,王玥科,王锡昌   

  1. (1.上海海洋大学食品学院,上海 201306;2.复旦附中青浦分校,上海 201700;3.齐民农工商有限公司,福建 宁德 352000)
  • 出版日期:2020-04-25 发布日期:2020-04-20
  • 基金资助:
    福建省海洋经济发展补助资金项目(2019hj05)

Evaluation of Muscle Nutritional Value and Differences in Main Flavor Substances of Pseudosciaena crocea in Two Cultivation Modes

ZHANG Yanxia, XIE Chengmin, ZHOU Fen, ZHANG Ling, JIANG Jiwei, WANG Yueke, WANG Xichang   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. High School Affiliated to Fudan University Qingpu Campus, Shanghai 201700, China;3. Ningde Qimin Nonggongshang Co. Ltd., Ningde 352000, China)
  • Online:2020-04-25 Published:2020-04-20

摘要: 以普通网箱和大围网箱养殖大黄鱼为研究对象,采用常规肌肉营养测定方法进行营养成分分析,利用顶空固相微萃取结合气相色谱-质谱联用技术测定挥发性风味物质,并结合感觉阈值与气味特征,计算相对气味活度值确定2 种养殖模式大黄鱼主体风味物质及整体气味轮廓。结果显示:水分、粗蛋白以大围网箱较高,粗脂肪以普通网箱较高,灰分无显著性差异;普通网箱肌肉中氨基酸总量(68.83 mg/g)略高于大围网箱(67.93 mg/g),必需氨基酸占总氨基酸分别为40.96%、40.95%,各养殖模式下氨基酸评分、化学评分均大于1,普通网箱必需氨基酸指数较高为2.47,鲜、甜味氨基酸均为2 种养殖模式大黄鱼主要风味氨基酸;不饱和脂肪酸相对含量分别高达65.47%、62.75%,其中二十碳五烯酸+二十二碳六烯酸相对含量以大围网箱较高为18.39%;普通网箱和大围网箱挥发性成分分别为48、42 种,主体风味物质为醛类、醇类及芳香类物质。普通网箱养殖大黄鱼鱼腥味、哈喇味及青草味较重;大围网箱养殖大黄鱼蘑菇味、脂香、果香味较强。

关键词: 养殖模式, 大黄鱼, 营养评价, 主体风味物质

Abstract: The nutritional components of the muscle of Pseudosciaena crocea cultured in traditional net cages or seine net cages were analyzed by routine methods. The volatile flavor compounds were determined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Relative odor activity (ROAV) was calculated and used in combination with sensory threshold and odor characteristics to determine the main flavor substances and overall odor profiles. The results showed that the contents of water and protein were higher in P. crocea cultured in seine net cages while crude fat content was higher in those cultured in traditional net cages, but there was no significant difference in ash content. The total amount of amino acids in P. crocea cultured in traditional net cages (68.83 mg/g) was slightly higher than that in P. crocea cultured in seine net cages (67.93 mg/g). For the two culture modes, the essential amino acids in P. crocea muscle accounted for 40.96% and 40.95% of the total amino acids, respectively. Amino acid score (AAS) and chemical score (CS) values of P. crocea muscle were both higher than 1 for each culture mode. The essential amino acid index (EAAI) of P. crocea cultured in traditional net cages was higher than 2.47. Umami and sweet amino acids were the main flavor amino acids for the two culture modes. The relative contents of unsaturated fatty acids were as high as 65.47% and 62.75% for P. crocea cultured in traditional net cages and seine net cages, respectively, and the content of EPA + DHA was 18.39% for P. crocea cultured in seine net cages, higher than that of P. crocea cultured in traditional net cages. In total, 48 and 42 volatile components were detected for the two culture modes, respectively. The key flavor substances identified were aldehydes, alcohols and aromatic substances. P. crocea cultured in traditional net cages possessed a strong fishy, rancid and grassy flavor, while those cultured in seine net cages had a strong mushroomy, fatty and fruity flavor.

Key words: culture mode, Pseudosciaena crocea, nutritional evaluation, main flavor substances

中图分类号: