Quality Difference in Different Parts of Triploid Rainbow Trout Fillets
[Objective]To comprehensively analyze the quality heterogeneity of triploid rainbow trout (Oncorhynchus mykiss) fillets,providing a data foundation for quality research and comprehensive utilization of triploid rainbow trout.[Method]Triploid rainbow trout fillets were analysed separately inflesh colour,flesh texture,flavour,fatty acid composition and content and volatile odour substances in the dorsal anterior,dorsal middle,dorsal posterior,ventral anterior,ventral middle and ventral posterior.[Results]In terms of flesh color,the red value (17.39) of the ventral posterior of triploid rainbow trout fillets was significantly higher than that of other regions (P<0.05).In terms of flesh quality,the hardness and breaking force of the flesh of abdominal fillets were significantly higher than that of the corresponding regions of the back (P<0.05),and the hardness,breaking force and chewing property of the flesh of the ventral middle part of the fillets were the highest (P<0.05),8.58 N,14.37 N and 23.83 mJ respectively,and the elasticity (12.03 mm) of the fish flesh in the dorsal middle was significantly higher (P<0.05) than that of the other regions.The crude ash contents of the fish flesh in the ventral middle and ventral posterior regions wererelatively high (P<0.05),1.42％ and 1.34％,respectively.The crude fat and crude protein content of the fish fillets increased gradually from the anterior to the posterior sections (P<0.05).Flavor,the total volatile alcohols,ketones,and aldehydes in the middle section of the fish fillet were lower than those in the anterior and posterior sections,while the ventral anterior and ventral middle fish meat had higher contents of aromatic and alkane compounds (P<0.05).The key odor-active volatiles contributing significantly to the overall aroma included 1-octen-3-ol,hexanal,octanal,nonanal,(E)-2-Nonenal,and (E,E)-2,4-nonadienal.The mushroom,metalloid,fresh,and fatty flavors gradually diminished from the anterior to the posterior sections,with the anterior section exhibiting more pronounced characteristic aromas compared to the middle and posterior sections.Compared to the dorsal section,the abdominal fish meat had a relatively higher content of inosine monophosphate (IMP) (P<0.05) leading to fresh flavor,particularly in the ventral middle which had the highest mean IMP content of 7.72 μmol/g.In terms of fatty acids,the ventral middle hadsignificantly higher contents of fatty acids C16:0,C16:1n-7,C18:2n-6,C20:5n-3 (EPA),C22:6n-3 (DHA),monounsaturated fatty acids (MUFA),polyunsaturated fatty acid (PUFA),and n-6 series fatty acids compared to other sections (P<0.05),7.79,2.39,13.51,0.89,3.39,23.48,19.85 and 4.49 mg/g,respectively.[Conclusion]The triploid rainbow trout fillets have high quality,with differences existing in different parts of the fillets.The anterior section hasmore pronounced characteristic aromas,while the middle and posterior sections are rich in protein.The dorsal middle fillets are more elastic,and the ventral middle fillets have a solid texture and higher nutritional fatty acid content.The ventral anterior and middle sections offer a delicious taste,while the ventral posterior fillets present a more vibrant color.
万方数据
维普
