1.Laboratory of Quality &Safety Risk Assessment for Aquatic Product,Ministry of Agriculture and Rural Affairs,Yangtze River Fisheries Research Institute,Chinese Academy of Fishery Sciences,Wuhan 430223,China;2.Fisheries College,Huazhong Agricultural University,Wuhan 430070,China;3.Xiantao City Agriculture and Rural Affairs Bureau,Xiantao 433000,China
In order to explore the quality characteristics of grass carp (Ctenopharyngodonidella) cultured in low salinity water, the differences in composition and contents of nutrients (moisture, ash, fat, protein, amino acids and fatty acids), volatile flavor compounds, and textural characteristics were analyzed in the grass carp with body weight of (1.83±0.13)kg and (1.37±0.21)kg cultured in salinity of 0.1 (fresh water) and 3-5 (low salinity) from June to October 2022 to evaluate the qualities of the flesh between the two kinds of culture modes. The results showed that there were very significantly higher contents of protein, fat, total essential amino acid, total polyunsaturated fatty acids, and EPA+DHA in the grass carp cultured in low salinity water (LS group), with high nutritional value, higher than that in the grass carp cultured in fresh water (FS group) (P<0.01). The content of 1-octene-3-alcohol was found to be the most contribution to the flavor to the grass carp in the two groups, with significantly lower amount of 1-octene-3-alcohol, octane aldehyde, (E, E)-2, 4-decadienal in the LS group than those in the FS group, showing a better flavor (P<0.05). The grass carp in the muscle in LS group had significantly higher hardness and chewiness than the one in FS group did (P<0.05), indicating that the fish in LS group had better taste compared with that in FS group. Therefore, the grass carp cultured in low salinity water had higher edible value compared with the grass carp cultured in fresh water.
YU Yali, LU Xiaorong, DONG Lixue, ZHOU Yuntao, REN Zhihao, ZHANG Lang, MAO Tao, PENG Jie, WU Gang, GAN Jinhua.
Evaluation of nutritional and flavor quality of grass carp(Ctenopharyngodon idellus) cultured in low-salinity water and fresh water[J]. Journal of Dalian Fisheries University, 2024, 39(3): 470-479 https://doi.org/10.16535/j.cnki.dlhyxb.2024-052
中图分类号:
S 963.71
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