摘要
为探究不同生境来源鳙鱼肉在挥发性物质方面的差异,本研究利用气相色谱-质谱法(Gas Chromatography-Mass Spectrometry,GC-MS)对洪门水库、军山湖、柘林湖、大塘、南新养殖塘五种不同生境来源鳙鱼肉挥发性物质进行检测及比较分析。结果显示,五种不同生境来源鳙鱼肉共检测到56种挥发性物质,分别是醛类12种,酮类8种、醇类15种、烃类8种、芳香类和其它类共13种。其中,己醛、庚醛、壬醛、正己醇、1-辛烯-3-醇、十七烷等六种物质为所有生境来源鳙鱼肉共有。相对气味活度值法(Relative Odor Activity Value,ROAV)结果显示,鳙鱼肉主要关键气味成分为醛类、醇类和酚类物质。聚类(Cluster Analysis,CA)和主成分分析(Principal Component Analysis,PCA)分析结果表明,PC1和PC2的累积贡献率达到73.5%,大型水体生境来源的鳙鱼肉挥发性物质组成和气味相似,且气味显著优于高密度养殖生境来源鳙鱼肉。总体而言,不同生境来源鳙鱼肉挥发性物质组成与含量及关键气味物质组成方面存在显著差异(P<0.05),本文可为鳙鱼养殖和产品加工提供参考。
In order to investigate the differences in volatile substances of bighead carp(Aristichthys nobilis)meat from various habitats,gas chromatography-mass spectrometry(GC-MS)was employed to detect and compare the volatile substances of bighead carp meat from five different habitats,including Hongmen Reservoir,Junshan Lake,Zhelin Lake,Datang Reservoir,and Nanxin culture pond.The results showed that a total of 56 volatile substances were detected in bighead carp meat from five habitats,including 12 aldehydes,8 ketones,15 alcohols,8 hydrocarbons,13 aromatic and other substances.Moreover,hexyl aldehyde,heptyl aldehyde,nonyl aldehyde,n-hexyl alcohol,1-octene-3-alcohol,and heptadecane were common chemicals found in bighead carp meat of all habitats.Utilizing relative odor activity value(ROAV),aldehydes,alcohols,and phenols were identified as the key odor substances in bighead carp meat.Cluster analysis(CA)and principal component analysis(PCA)results showed the cumulative contribution rate of PC1 and PC2 reached 73.5%.Moreover,the volatile substance composition and odor of bighead carp meat from macro-aquatic habitats were similar.Meanwhile,the odor was significantly better than that of bighead carp meat from high-density aquaculture habitats.On the whole,significant differences were observed in the composition,content of volatile compounds,and key odor substances among bighead carp meat from different habitats(P<0.05).This study would provide valuable insights in aquaculture and product processing of bighead carp culture.
作者
宁舒娴
曾金秀
沙小梅
丁红秀
NING Shuxian;ZENG Jinxiu;SHA Xiaomei;DING Hongxiu(National R&D Center for Freshwater Fish Processing,College of Life Science,Jiangxi Normal University,Nanchang 330022,China)
出处
《食品工业科技》
CAS
北大核心
2024年第18期265-272,共8页
Science and Technology of Food Industry
基金
国家现代农业产业技术体系资助(CARS-45)。
