Comparison of nutritional quality and volatile compounds in stinky largemouth bass

doi:10.16178/j.issn.0528-9017.20231165

Abstract

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

CLC Number:

S965.1

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.

Figures/Tables 8

References 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