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

发布时间：2019-03-09 15:13

【摘要】：为了探讨不同养殖模式对大黄鱼(Pseudosciaena crocea)挥发性风味成分的影响,对于养殖大黄鱼的风味评价和养殖模式优化具有重要的现实意义。采用顶空固相微萃取-全二维气相色谱/飞行时间质谱技术对小网箱、深水网箱和围网养殖大黄鱼的鱼皮、鱼鳞挥发性风味成分进行了分析。结果表明:小网箱(X)、深水网箱(S)和围网(W)养殖大黄鱼的鱼皮(P)、鱼鳞(L)中共检测出醛类、醇类、酮类、脂类、烃类及其他共118种挥发性成分,其中醛类、醇类、酮类和烃类含量较高。3种模式养殖大黄鱼的鱼皮、鱼鳞中挥发性成分存在显著性差异(P0.05),且羰基化合物和醇类含量变化较大。在3种模式养殖大黄鱼的鱼皮中,围网养殖的鱼皮(WP)羰基化合物和醇类含量最高,SP次之,XP最低(P0.05)。在3种模式养殖大黄鱼的鱼鳞中,WL的羰基化合物和醇类含量显著高于XL和SL(P0.05),而XL与SL的羰基化合物和醇类含量无显著差异(P0.05)。通过相对气味活度值法,在3种模式养殖大黄鱼的鱼皮中分别筛选出5、15、13种主体风味成分,与XP相比,WP和SP主体风味成分数量和种类更多。在3种模式养殖大黄鱼的鱼鳞中分别筛选出9、10、16种主体风味成分,与XL和SL相比,WL中主体风味成分数量和种类更多。结论显示,W组羰基化合物和醇类含量最高,风味物质构成最优;主体风味成分的数量和种类最多,风味最丰富。
[Abstract]:In order to study the effect of different culture patterns on volatile flavor components of (Pseudosciaena crocea) in large yellow croaker (Crocea), it is of great practical significance to evaluate the flavor of cultured large yellow croaker and optimize the culture mode. The volatile flavor components of large yellow croaker (Crocea) cultured in small cage, deep water cage and seine were analyzed by headspace solid phase microextraction (SPME)-full two-dimensional gas chromatography / time-of-flight mass spectrometry (TOF-MS). The results showed that aldehydes, alcohols, ketones, lipids, hydrocarbons and other volatile components were detected in small cage (X), deepwater cage (S) and seine (W) cultured large yellow croaker, (P), fish scale (L), respectively, in which aldehyde, alcohols, ketones, lipids, hydrocarbons and other volatile components were detected. Among them, the contents of aldehydes, alcohols, ketones and hydrocarbons were higher. There were significant differences in volatile components in fish skins and scales of large yellow croaker cultured in three modes (P0.05), and the contents of carbonyl compounds and alcohols changed greatly. The contents of (WP) carbonyl compounds and alcohols were the highest in the skin of large yellow croaker cultured in three modes, followed by SP, and the lowest in XP (P0.05). The contents of carbonyl compounds and alcohols in WL were significantly higher than those in XL and SL (P0.05), but there was no significant difference between XL and SL in carbonyl compounds and alcohols (P0.05). Through the method of relative odor activity, 5,15,13 main flavor components were selected from the skin of three modes of culturing large yellow croaker, respectively. Compared with XP, WP and SP were more and more kinds of main flavor components. 9, 10 and 16 main flavor components were screened out from the scales of three types of cultured large yellow croaker, respectively. Compared with XL and SL, the number and species of main flavor components in WL were more than those of WL. The results showed that the content of carbonyl compounds and alcohols in group W was the highest, the composition of flavor substances was the best, the quantity and species of main flavor components were the most, and the flavor was the most abundant.
【作者单位】：宁波大学教育部应用海洋生物技术重点实验室;宁波市海洋与渔业研究院;
【基金】：宁波市科学技术局自然科学基金项目(2014A610192) 宁波市科技重大专项(2015C110005) 浙江海洋高效健康养殖协同创新中心
【分类号】：TS254.9;O657.63

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