Abstract:

To study the nutritional and flavor characteristics of Muraenesox cinereus, the general nutrients, fatty acids, free amino acids, ATP, ATP-related compounds and volatile components in the muscle of fresh M.cinereus were determined by GCMS. The results showed as follows: 1) In the total fatty acids, the unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) accounted for 65.41% and 23.63%, respectively. The muscle of M.cinereus was abundant in DHA and EPA; 2) The free amino acids in fresh M.cinereus included mainly Gly, Lys and Ala, and their contents were 2.41, 1.50 g/kg and 0.89 g/kg, respectively; 3) IMP played an important role in the delicious taste of M.cinereus, and its content was up to 7.15μmol/g; and 4) Hydrocarbon compounds took the largest percentage in the volatile compounds of M.cinereus, but aldehydes, ketones and sulfur compounds contributed the smell characteristics of M.cinereus.

Key words: Muraenesox cinereus, nutritive compositon, flavor substance, GC-MS