Nutritional Evaluation and Analysis of the Volatile Flavor Component of Grass Carp
In this study,the nutritional composition and volatile compounds of grass carp were analyzed.Volatile compounds were identified by headspace solid phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).The relative odor activity value (ROAV) was applied to confirm the key odor compounds of grass carp,whose sources was analyzed as well.A major component and content of volatile compounds in fish were first detected.The content of water,crude protein,lipid and ashes in grass carp was 76.10％,17.37％,4.76％ and 1.07％,respectively.The essential amino acids was 39.32％ and delicious amino acids accounted for 37.91％.Forty-five volatile compounds were isolated and identified from the abdominal muscles,and 46 compounds from the dorsal muscles,between which 37 compounds were the same.The results showed that:Although the composition of key ordor compounds in abdominal and dorsal muscles were similar,especially nonanal,E-2-nonenal,E-2-Decenal,Octanal,1-octen-3-ol,hexanal,decanal,(E)-2-Octenal,2,4-heptadienal,Heptanal and nonanol,the contents was significantly different.That is why flavor differ from diverse part of grass carp.
NETL
NSTL
万方数据
维普
