暂养净化对池塘养殖大口黑鲈营养成分及挥发性风味物质的影响

Effects of purification and temporary maintenance on the nutritional components and volatile flavor compounds of Micropterus salmoides in pond

中文关键词:  大口黑鲈  暂养净化工艺  鱼肉品质  营养成分  挥发性风味物质

英文关键词:Micropterus salmoides  purification and temporary maintenance  nutritional components  volatile flavor compounds

中文摘要:

      目的 探究暂养净化处理对大口黑鲈肌肉中营养成分及挥发性风味物质的影响。方法 利用氨基酸自动分析仪、气相色谱-质谱法、气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对暂养净化处理前后大口黑鲈肌肉中的基本营养组分、氨基酸、脂肪酸及挥发性风味物质进行测定。结果 相较于对照组, 暂养净化后大口黑鲈肌肉中的水分、总灰分、脂肪和蛋白质含量均无显著变化。大口黑鲈肌肉中共鉴定出16种氨基酸、19种脂肪酸, 暂养净化后大口黑鲈肌肉中的氨基酸营养价值有所降低, 脂肪酸的抗氧化能力也会降低。大口黑鲈肌肉中的挥发性风味物质中以醛类(11种)、醇类(7种)和酮类(8种)物质为主, 伴有少量酯类(2种), 暂养净化后大口黑鲈肌肉中的正戊醛、正己醛、正庚醛、正辛醛、正壬醛、反-2-戊烯醛、反-2-己烯醛和2-戊酮的含量升高, 异丁醛、2-甲基丁醛、异戊醛、苯甲醛、6-甲基-5-庚烯-2-酮、3-戊酮、2-庚酮、2-己酮、2-丁酮、异丙醇、异戊醇、2-乙基己醇和3-异戊酸甲酯的含量降低。此外, 暂养净化后大口黑鲈肌肉中的2-甲基异莰醇(2-methylisobornyl, 2-MIB)含量会显著降低(P<0.05)。结论 暂养净化对大口黑鲈肌肉的营养成分影响不大, 对挥发性风味物质的影响较大, 能有效改善鲈鱼风味, 并减少鱼肉中的土腥味。

英文摘要:

      Objective To study the effects of purification and temporary maintenance on the nutritional components and volatile flavor compounds in the muscle of largemouth bass (Micropterus salmoides) cultured in pond. Methods Automatic amino acid analyzer, gas chromatograph-mass spectrometry, and gas chromatography-ion mobility spectrometry (GC-IMS) were used to determine the amino acids, fatty acids, and volatile flavor compounds in the muscle of largemouth bass. Results Compared with the control group, the content of water, total ash, fat and protein in muscle of largemouth bass after purification and temporary maintenance had no significant change. A total of 16 amino acids and 19 fatty acids were identified in the muscle of largemouth bass. The amino acid nutritional value and antioxidant capacity of fatty acids in muscle of largemouth bass were decreased after temporary maintenance and purification, but their anti-cardiovascular disease ability was enhanced. The volatile flavor substances in the muscle of largemouth bass were mainly aldehydes (11), alcohols (7) and ketones (8) with a small amount of esters (2), and the content of pentanal, hexanal, heptanal, octanal, n-nonanal, (E)-2-pentenal, (E)-2-hexenal and 2-pentanone in the muscle of largemouth bass after temporary cultivation and purification were increased, while those of methylpropanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, 6-methyl-5- heptene-2-one, 3-pentanone, 2-heptanone, 2-butyl methyl ketone, 2-butanone, 2-propanol, 3-methylbutanol, 2-ethyl-1-hexanol and methyl 3-methylbutanoate were increased. In addition, the 2-methylisobornyl (2-MIB) content in the muscle of largemouth bass was significantly reduced after temporary incubation and purification (P<0.05). Conclusion Temporary cultivation and purification has little effect on the nutrient composition of largemouth bass muscle, but has great effect on volatile flavor substances, which can effectively improve the flavor of bass and reduce the earthy taste in fish.