Comparison of nutritional quality and volatile compounds in stinky largemouth bass
To determine the variation in nutritional quality and flavor compounds content in stinky largemouth bass(Micropterus salmoides)after fermentation,a fermentation of largemouth bass were conducted,nutritional quality including moisture,protein,fat,elements,fatty acids,amino acids,and texture characteristic were measured.The volatile compounds of fish were isolated using headspace solid phase micro-extraction and gas chromatography mass spectrometry(HPME-GC-MS).Compared with the fresh fish,the moisture content decreased but the ash content increased with fermentation.The determination of ion content revealed the fermented fish have lower content of K and Fe but higher contents of Na and Ca;The changes in contents of fatty acid and amino acid were slight,and the nutritional value was slightly improved;The firmness,stickiness,and chewiness of fermented stinky largemouth bass were higher than those of the fresh,whereas the elasticity were lower.The meat quality of stinky largemouth bass was better than that of the fresh;The amount of volatile substances in fermented fish was significantly higher than that in the fresh,in which the proportion of alcohols increased significantly,and acids appeared,while the proportion of aldehydes and aromatic substances decreased significantly;Eucalyptus oleanol,linalool,4-terpenol,capsaicin,butyric acid,trimethylamine and other substances are the source of special flavor of stinky largemouth bass.The nutritional composition of stinky largemouth bass after fermentation did not change significantly,however,the meat quality and flavor were greatly improved.The present study provides practical knowledge for the industrial fermentation of stinky largemouth bass in the future.
万方数据
维普
