臭鲈鱼营养品质及挥发性物质变化

doi:10.16178/j.issn.0528-9017.20231165

摘要/Abstract

摘要：

以大口黑鲈为原料制作臭鲈鱼,比较臭鲈鱼发酵前后鱼肉的营养品质及挥发性物质含量的变化。通过测定鱼肉中的水分、蛋白质、脂肪、矿物质、脂肪酸和氨基酸等营养成分和质构特性,比较大口黑鲈发酵前后营养品质的变化。采用顶空固相微萃取-气相色谱-质谱联用法(SPME-GC-MS)比较其挥发性物质变化。与新鲜鱼肉相比,发酵后的鱼肉水分含量下降,灰分含量上升;鱼肉的钾和铁含量降低,钠和钙含量上升;脂肪酸和氨基酸含量总体差异不显著,在营养价值上略有提升;臭鲈鱼鱼肉的硬度、胶着性、咀嚼性均高于新鲜大口黑鲈,肉质弹性有所下降,鱼肉整体肉质好于新鲜大口黑鲈;臭鲈鱼挥发性物质数量明显多于新鲜大口黑鲈,其中醇类物质占比显著上升,出现酸类物质,而醛类物质和芳香类物质占比显著下降;桉叶油醇、芳樟醇、4-萜烯醇、胡椒酮、丁酸、三甲胺等物质是臭鲈鱼独特风味的来源。发酵后的臭鲈鱼营养成分变化不明显,但鱼肉肉质和风味均有显著提升,本研究对未来的臭鲈鱼工厂化发酵奠定了理论基础。

关键词: 大口黑鲈, 发酵, 营养成分, 质构, 挥发性物质

Abstract:

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.

Key words: largemouth bass (Micropterus salmoides), fermentation, nutritional components, texture, volatile compounds

中图分类号:

S965.1

周聃, 邹松保, 刘梅, 倪蒙, 胥晴, 崔雁娜, 原居林. 臭鲈鱼营养品质及挥发性物质变化[J]. 浙江农业科学, 2024, 65(6): 1263-1271.

ZHOU Dan, ZOU Songbao, LIU Mei, NI Meng, XU Qing, CUI Yanna, YUAN Julin. Comparison of nutritional quality and volatile compounds in stinky largemouth bass[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(6): 1263-1271.

图/表 8

参考文献 31

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样品	钾	钙	钠	镁	铁	铜	锌	磷
新鲜大口黑鲈	5 013.3 a	153.7 b	370.6 b	30.57	7.1 a	0.02	0.27	126.64
臭鲈鱼	4 255.0 b	212.3 a	4 671.3 a	31.90	4.5 b	0.02	0.31	132.53

样品	钾	钙	钠	镁	铁	铜	锌	磷
新鲜大口黑鲈	5 013.3 a	153.7 b	370.6 b	30.57	7.1 a	0.02	0.27	126.64
臭鲈鱼	4 255.0 b	212.3 a	4 671.3 a	31.90	4.5 b	0.02	0.31	132.53

指标	脂肪酸	新鲜大口黑鲈	臭鲈鱼
饱和脂肪酸	C14:0	1.28	1.31
	C15:0	0.14	0.14
	C16:0	18.92	18.57
	C17:0	0.19	0.17
	C18:0	4.98	4.44
	C20:0	0.13	0.16
	C22:0	0.10	0.11
	C23:0	0.06	0.06
	C24:0	0.18	0.16
	合计	25.98	25.12
单不饱和脂肪酸	C14:1	0.02	0.02
	C15:1	0.04	0.03
	C16:1n-9	3.94	4.38
	C18:1n-9	29.01	28.63
	C20:1n-11	1.02 a	0.88 b
	C22:1n-9	0.60	0.59
	C24:1n-15	0.51	0.44
	合计	35.10	34.95
多不饱和脂肪酸	C18:2n-6	24.91	26.78
	C18:3n-6	0.15	0.22
	C18:3n-3	1.70	1.85
	C20:2n-6	0.87	0.69
	C20:3n-6	0.34	0.28
	C20:3n-3	0.18	0.15
	C20:4n-6	0.97	0.88
	C20:5n-3(EPA)	0.99	1.04
	C22:2	0.08	0.07
	C22:6n-3(DHA)	8.81	7.97
	合计	39.00	39.91
指数	多烯指数	0.52	0.49
	动脉粥样硬化指数	0.32	0.32
	血栓形成指数	0.37	0.37

指标	脂肪酸	新鲜大口黑鲈	臭鲈鱼
饱和脂肪酸	C14:0	1.28	1.31
	C15:0	0.14	0.14
	C16:0	18.92	18.57
	C17:0	0.19	0.17
	C18:0	4.98	4.44
	C20:0	0.13	0.16
	C22:0	0.10	0.11
	C23:0	0.06	0.06
	C24:0	0.18	0.16
	合计	25.98	25.12
单不饱和脂肪酸	C14:1	0.02	0.02
	C15:1	0.04	0.03
	C16:1n-9	3.94	4.38
	C18:1n-9	29.01	28.63
	C20:1n-11	1.02 a	0.88 b
	C22:1n-9	0.60	0.59
	C24:1n-15	0.51	0.44
	合计	35.10	34.95
多不饱和脂肪酸	C18:2n-6	24.91	26.78
	C18:3n-6	0.15	0.22
	C18:3n-3	1.70	1.85
	C20:2n-6	0.87	0.69
	C20:3n-6	0.34	0.28
	C20:3n-3	0.18	0.15
	C20:4n-6	0.97	0.88
	C20:5n-3(EPA)	0.99	1.04
	C22:2	0.08	0.07
	C22:6n-3(DHA)	8.81	7.97
	合计	39.00	39.91
指数	多烯指数	0.52	0.49
	动脉粥样硬化指数	0.32	0.32
	血栓形成指数	0.37	0.37

氨基酸	新鲜大口黑鲈	臭鲈鱼
天冬氨酸Asp	1.79±0.04	1.89±0.05
苏氨酸^*Thr	0.77±0.04	0.82±0.04
丝氨酸Ser	0.67±0.03	0.71±0.03
谷氨酸Glu	2.66±0.09	2.84±0.08
甘氨酸Gly	0.87±0.05	0.94±0.17
丙氨酸Ala	1.08±0.03 b	1.19±0.03 a
半胱氨酸Cys	0.03±0.01 b	0.07±0.01 a
缬氨酸^*Val	0.80±0.02	0.85±0.04
蛋氨酸^*Met	0.35±0.04	0.40±0.01
异亮氨酸^*Ile	0.68±0.02	0.71±0.01
亮氨酸^*Leu	1.36±0.01	1.41±0.03
酪氨酸Tyr	0.47±0.03 b	0.54±0.01 a
苯丙氨酸^*Phe	0.70±0.02	0.79±0.19
赖氨酸^*Lys	1.52±0.02	1.52±0.04
组氨酸^**His	0.37±0.08	0.34±0.02
精氨酸^**Arg	1.02±0.13	1.01±0.08
脯氨酸Pro	0.40±0.03	0.41±0.05
色氨酸^*Trp	0.17±0.01	0.18±0.01
氨基酸总量TAA	15.73±0.48	16.57±0.66
必需氨基酸EAA	6.36±0.10	6.66±0.65
半必需氨基酸HEAA	1.39±0.17	1.34±0.10
EAA/TAA	40.18	40.45