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