Analysis of Nutritional and Flavor Components in the Fresh Trichiurus lepturus Muscle
To characterize the nutritional and flavor components of the vinasse hairtail,general nutrients,total fatty acids,free amino acids and volatiles in the muscle of fresh hairtail were determined by GC-MS.Results showed that unsaturated fatty acids and polyunsaturated acids accounted for 60.57％ and 31.98％ in the total fatty acids,respectively,and the muscle was abundant in DHA and EPA.The free amino acids mainly included lysine,histidine and alanine with their contents being 1.02,0.35 g/kg and 0.28 g/kg,respectively.Among 38 volatiles trimethylamine and alcohol compounds had the highest percentages,which contributed largely to the fishy odor.
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万方数据
维普
