STUDY ON THE EFFECTS OF DIFFERENT CULTURE MODES ON THE NUTRITIONAL QUALITY AND CHARACTERISTIC FLAVOR OF CARASSIUS AURATUS
In order to study the nutritional quality and characteristic flavor of Carassius auratus under the conditions of internal-circulation pond aquaculture mode and traditional pond aquaculture mode,the indexes of C.auratus morphology,basic nutrients,cooking loss and water holding capacity,muscle protein digestibility,amino acids,fatty acids and volatile compounds were analyzed and evaluated.The results showed that the morphometric indexes and basic nutrients of C.auratus in the raceway group and the pond group were quite different,and the raceway group had the characteristics of high protein and low fat.Cooking loss and water holding capacity were close to those of C.auratus in both groups of culture modes.Protein digestibility of C.auratus in the raceway group was significantly higher than those in the pond group(P＜0.05).The results of free amino acids showed that the contents of umami amino acids(Asp,Glu)and sweet amino acids(Glu,Ala)in the fish of the raceway group were significantly higher than those of the pond group(P＜0.05),so the raceway group may have better flavor.In addition,there was no significant difference in the amino acid composition of C.auratus muscle between the two culture modes(P＜0.05).However,the unsaturated fatty acid content of C.auratus in the raceway group(4.803 8 g/100 g)was higher than that in the pond group(1.411 1 g/100 g).Based on the results of GC-IMS,it can be seen that the volatile compounds of C.auratus under the two culture modes are significantly different.Through hierarchical clustering analysis,33 characteristic differential markers were screened from 57 volatile compounds to distinguish C.auratus under different culture modes.The results showed that the nutrient quality and characteristic flavor of C.auratus could be improved to a certain extent by internal-circulation pond aquaculture mode,which could be effectively and quickly identified by GC-IMS technology.At the same time,it could clarify the material basis of flavor sensory differences,and provide a theoretical basis for the selection of freshwater fish culture mode and product positioning.
万方数据
维普
