中国水产科学2017，Vol.24Issue(2)：341-354,14.DOI:10.3724/SP.J.1118.2017.16140
三种不同养殖模式下大黄鱼鱼皮、鱼鳞挥发性风味成分分析
Volatile flavor compounds on the skin and scales of Pseudosciaena croceacultured using three different methods
摘要
Abstract
This study applied headspace solid phase microextraction combined with comprehensive two- dimen-sional gas chromatography-time of flight mass spectrometry to analyze the volatile flavor compounds in the skin and scales of Pseudosciaena crocea cultured in small cages (X), submersible cages (S), and purse seines (W). A total of 118 volatile components were detected in skin and scales of fish from X, S, and W. In addition, aldehydes, alcohols, ketones, and hydrocarbons were the dominant compounds. Significant differences were observed be-tween the volatile components in the skin and scales of X, S, and W (P<0.05). In particular, carbonyl compound and alcohol contents were highest in scales of W fish, followed by scales of those in S, and lowest in scales of fish from X. The carbonyl compound and alcohol contents in skin of fish in W were significantly higher than those in skin of fish from X and S, but no differences were detected between skin from fish in X and S. Differences in carbonyl compound and alcohol contents were directly related with polyunsaturated fatty acid (PUFA) content in the bodies ofP. croceacultured using different methods. PUFA content accumulated gradually in the body ofP. crocea as physical activity and natural food intake increased. Therefore, the carbonyl compounds and alcohols produced by PUFAs increased accordingly. Among the volatile compounds in scales of fish held in all three en-closures, 5, 15, and 13 kinds of compounds (ROVA≥1) were selected as key odorants with relative odor activity value. The number of key odor compounds (ROVA≥1) in scales of fish from W and S were more than that in scales of fish from X. In addition, more key odor compounds were detected in scales of fish from W and S than from the other. Nine, 10, and16 key odor compounds (ROVA≥1) were selected in skin from fish in the X, S, and W. More key odor compounds (ROVA≥1) were detected in scales from fish in W than those in skin from fish in X and S. Similarly, more key odor compounds were detected in scales of fish from W than the others. We con-cluded that carbonyl compound and alcohol contents in W was higher than those in X and S. In addition, the flavor composition in W was optimal. The number and variety of key odor compounds were greater in W than those in X and S, and, flavor in W was richer than that in X and S.关键词
大黄鱼/网箱养殖/围网养殖/挥发性成分/相对气味活度值/主体风味成分Key words
Pseudosciaena crocea/cage culture/purse seines culture/volatile components/relative odor activity value/key odor compounds分类
轻工纺织引用本文复制引用
肖雄,林淑琴,吴雄飞,郑忠明..三种不同养殖模式下大黄鱼鱼皮、鱼鳞挥发性风味成分分析[J].中国水产科学,2017,24(2):341-354,14.基金项目
宁波市科学技术局自然科学基金项目(2014A610192) （2014A610192）
宁波市科技重大专项(2015C110005) （2015C110005）
浙江海洋高效健康养殖协同创新中心. （）
