肉类研究2025，Vol.39Issue(10)：10-16,7.DOI:10.7506/rlyj1001-8123-20250113-012
VC对暂养黄颡鱼肌肉风味的影响
Effect of Vitamin C on the Flavour of Fasted Temporarily Reared Yellow Catfish(Pelteobagrus fulvidraco)
摘要
Abstract
Objective:To study the effect of different concentrations of vitamin C on the muscle flavor characteristics of fasted and temporarily raised yellow catfish(Pelteobagrus fulvidraco),and to provide a theoretical basis for improving the muscle flavor quality of fresh yellow catfish.Methods:Yellow catfish were randomly divided into four groups:T0-0(temporarily raised 0 d+0 mg/L VC),T5-0(temporarily raised 5 d+0 mg/L VC),T5-5(temporarily raised 5 d+5 mg/L VC),T5-10(temporarily raised 5 d+10 mg/L VC),and 40 fish in each group,and the contents of free amino acids,free fatty acids,taste compounds,and volatile flavor compounds in muscle were detected.Results:The relative contents of sweet and umami amino acids in the muscle of T5-10 group were significantly higher than those in T0-0,T5-0,and T5-5 groups,and the relative content of bitter amino acids was significantly lower than that of the other three groups.The relative contents of saturated fatty acids and the taste characteristics of sour and bitter substances in the T5-10 group were significantly lower than those in the T0-0,T0-5 and T5-5 groups(P<0.05).The content of irritating volatile compounds decreased,and the muscle flavor was enhanced.Conclusion:Adding 10 mg/L VC to the water of yellow croaker undergoing fasting and temporary rearing can significantly improve the muscle flavor of yellow croaker.关键词
黄颡鱼/VC/暂养/风味Key words
Pelteobagrus fulvidraco/vitamin C/temporary rearing/flavour分类
农业科技引用本文复制引用
宋乡月,刘淑瑾,胡澳,熊光权,汪兰,石柳,陈胜,汪超..VC对暂养黄颡鱼肌肉风味的影响[J].肉类研究,2025,39(10):10-16,7.基金项目
中央引导地方科技发展专项(2023EGA025) （2023EGA025）
国家现代农业(特色淡水鱼)产业技术体系建设专项(CARS-46) （特色淡水鱼）
湖北省重点研发计划项目(2023BBB103) （2023BBB103）
湖北省自然科学基金青年项目(2024AFB330) （2024AFB330）
