广东海洋大学学报2025，Vol.45Issue(4)：85-96,12.DOI:10.3969/j.issn.1673-9159.2025.04.010
运输应激对镜鲤风味品质的影响
Impact of Transportation Stress on Flavor Quality of Mirror Carp
摘要
Abstract
[Objective]To investigate the changes in the content of flavor and odor active substances in fish meat before and after transportation,and discus the impact of transportation stress on the flavor quality of fish.[Methods]Mirror carp(Cyprinus carpio var.specularis)were subjected to simulate 12-hour transportation stress.Changes in taste-active compounds(ATP and its metabolites,free amino acids,malic acid,and lactic acid),odor-active compounds,and sensory quality of the fish muscle were analyzed before and after stress.[Result]After the stress,the mass fractions of total free amino acids,sweet amino acids,bitter amino acids,and malic acid in the raw meat group decreased significantly,from 1 814.48,644.19,1 137.88 and 150.90 mg/kg to 1 232.07,365.34,834.18,and 90.00 mg/kg,respectively;The lactic acid mass fraction increased from 3 841.3 to 4 980.4 mg/kg;the mass fraction of total free amino acids and bitter amino acids in the steamed meat group increased significantly,from 1 584.44 and 1 133.26 mg/kg to 1 812.57 and 1 372.66 mg/kg,respectively.In contrast,the mass fraction of malic acid and lactic acid in the steamed meat group decreased significantly by 52.25%and 62.54%,respectively.Whether in the raw or steamed meat group,the IMP content in mirror carp muscle decreased significantly after stress.The IMP levels in the raw and steamed meat groups decreased from 2 109.0 and 1 526.6 mg/kg to 1 586.0 and 1 122.3 mg/kg,respectively.The total aldehyde content in the raw meat group increased after stress,with hexanal mass fraction increasing significantly by 49.21%.Both the variety and content of alcohols in the steamed meat group increased after stress,and the mass fration of 1-octen-3-ol increased significantly from 1 299.81 μg/kg to 1790.09 μg/kg.The sensory evaluation scores for taste,odor,and overall acceptance of the steamed meat group after stress decreased significantly.The significance level α=0.05.[Conclusion]Transportation stress leads to a decrease in the sweetness and freshness of mirror carp meat,an increase in bitterness,an increase in harmful odor substances,a decline in sensory quality,and an overall deterioration in flavor.关键词
镜鲤/鱼肉品质/风味/运输应激Key words
mirror carp/fish quality/flavor/transportation stress分类
农业科技引用本文复制引用
彭玲,张亮子,王倩,陈雨,尤娟,刘茹,尹涛..运输应激对镜鲤风味品质的影响[J].广东海洋大学学报,2025,45(4):85-96,12.基金项目
国家现代农业产业技术体系项目(CARS-45) （CARS-45）
"十四五"国家重点研发计划(2024YFD2100505) （2024YFD2100505）
