| 不同产地虹鳟鱼肉风味物质的比较 |
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| 引用本文： | 吴永俊,王玉涛,施文正,马海建,王莉,任小娜.不同产地虹鳟鱼肉风味物质的比较[J].上海海洋大学学报,2017,26(6):888-899. |
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| 作者姓名： | 吴永俊 王玉涛 施文正 马海建 王莉 任小娜 |
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| 作者单位： | 喀什大学 生命与地理科学学院, 新疆 喀什 844000;叶尔羌绿洲生态与生物资源研究高校重点实验室, 新疆 喀什 844000,喀什大学 生命与地理科学学院, 新疆 喀什 844000;叶尔羌绿洲生态与生物资源研究高校重点实验室, 新疆 喀什 844000,喀什大学 生命与地理科学学院, 新疆 喀什 844000;上海海洋大学 食品学院, 上海 201306,上海海洋大学 食品学院, 上海 201306,喀什大学 生命与地理科学学院, 新疆 喀什 844000;叶尔羌绿洲生态与生物资源研究高校重点实验室, 新疆 喀什 844000,喀什大学 生命与地理科学学院, 新疆 喀什 844000;叶尔羌绿洲生态与生物资源研究高校重点实验室, 新疆 喀什 844000 |
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| 基金项目： | 国家自然科学基金面上项目（31471685）；新疆维吾尔自治区科技创新团队建设项目（2014751002） |
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| 摘 要： | 分析了北京、新疆和青海3个地区养殖虹鳟鱼背肉和腹肉中基本营养成分、呈味核苷酸、游离氨基酸和挥发性成分的不同,结果表明:青海虹鳟鱼的水分显著低于北京和新疆(P0.05),而粗脂肪含量显著高于北京和新疆,相同产地虹鳟鱼背肉和腹肉的基本营养成分差别相对较小;新疆和青海虹鳟鱼背肉中IMP含量显著高于腹肉,不同产地间AMP、IMP和游离氨基酸的含量均有显著性差异,且均表现为:新疆北京青海;电子鼻分析表明北京和新疆虹鳟鱼气味较为接近,而和青海虹鳟鱼有明显区别,且其背肉和腹肉也有所不同;GC-MS检测分析表明虹鳟鱼中挥发性物质主要以醛酮类和醇类为主,青海虹鳟中醛酮类相对含量显著高于北京和新疆,而醇类显著低于其他两地。
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| 关 键 词： | 虹鳟鱼 呈味核苷酸 游离氨基酸 挥发性物质 |
| 收稿时间： | 2016/10/24 0:00:00 |
| 修稿时间： | 2017/7/2 0:00:00 |
Comparison of flavor substances of different parts of rainbow trout in different regions |
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| WU Yongjun,WANG Yutao,SHI Wenzheng,MA Haijian,WANG LI and REN Xiaona.Comparison of flavor substances of different parts of rainbow trout in different regions[J].Journal of Shanghai Ocean University,2017,26(6):888-899. |
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| Authors: | WU Yongjun WANG Yutao SHI Wenzheng MA Haijian WANG LI and REN Xiaona |
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| Institution: | College of Life and Geographic Sciences, Kashgar University, Kashgar 844000, Xinjiang, China;The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Kashgar University, Kashgar 844000, Xinjiang, China,College of Life and Geographic Sciences, Kashgar University, Kashgar 844000, Xinjiang, China;The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Kashgar University, Kashgar 844000, Xinjiang, China,College of Life and Geographic Sciences, Kashgar University, Kashgar 844000, Xinjiang, China;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,College of Life and Geographic Sciences, Kashgar University, Kashgar 844000, Xinjiang, China;The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Kashgar University, Kashgar 844000, Xinjiang, China and College of Life and Geographic Sciences, Kashgar University, Kashgar 844000, Xinjiang, China;The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Kashgar University, Kashgar 844000, Xinjiang, China |
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| Abstract: | In this study, the basic nutritional composition, flavor nucleotides, free amino acids and volatile compounds in dorsal and belly meat of rainbow trout from Beijing, Xinjiang and Qinghai provinces were respectively analyzed and compared. The results showed that moisture content of rainbow trout in Qinghai region was significantly less than those in Beijing and Xinjiang region, but content of crude fat was significantly higher than those of the samples of Beijing and Xinjiang. The basic nutritional composition contents of dorsal and belly meat of rainbow trout in same region were different slightly. Meanwhile, the AMP content and free amino acids of dorsal meat of rainbow trout in same region were not observably different from belly meat, however, the IMP content of dorsal meat of rainbow trout exceeded markedly belly meat. On the other hand, contents of AMP, IMP and free amino acids of rainbow trout in different regions had significant differences, and the contents in samples of Xinjiang were the highest. The results of electronic nose showed that the aroma of rainbow trout in Beijing was similar to the rainbow trout in Xinjiang, and was different from that in Qinghai region. At the same time, the volatile odor of dorsal and belly meat could be effectively distinguished.Most of volatile compounds in rainbow trout meat detected by GC-MS were carbonyl compounds and alcohols. The relative contents of carbonyl compounds of rainbow trout in Qinghai region was remarkably higher than those in Beijing and Xinjiang, nevertheless, relative contents of alcohols was lower than the other two regions. |
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| Keywords: | rainbow trout flavor nucleotides free amino acids volatile compounds |
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