Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Guangzhou Guanxing Agricultural Science and Technology Company Ltd., Guangzhou, 511453, China.
J Food Sci. 2020 Dec;85(12):4249-4259. doi: 10.1111/1750-3841.15506. Epub 2020 Oct 29.
The objective of this study was to compare the quality and nutritional attributes of snakehead (Channa argus argus) fillets (cultured in ponds and containers) after being heated (boiling, frying, and baking). The results revealed that there were few differences in quality (flavor, color, and texture) and nutritional attributes (content of amino acid, dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibition activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity) of snakehead fillets obtained from two cultured modes. Container-cultured samples exhibited more beneficial effects on flavor (more esters) and bioactivity (ACE inhibition and DPPH scavenging activity) than pond-cultured. Frying increased flavor attributes but decreased nutritional value of fish. Boiling was an effective heating method for increasing quality and nutritional attributes of container-cultured snakehead fish. Generally, the container-cultured mode was applicable for culturing snakehead without decreasing quality and nutritional attributes, which deserved more attention. PRACTICAL APPLICATION: The study provided information about the differences of quality properties (flavor and texture) and nutritional attributes (bioactive functions of simulate-digested products) of pond-cultured and container-cultured snakehead fish after being heated. The results will provide some potential values for the application of container-cultured technology.
本研究旨在比较池塘和容器养殖的乌鳢（Channa argus argus）鱼片在加热（煮沸、油炸和烘烤）后的品质和营养特性。结果表明，两种养殖方式的鱼片在品质（风味、颜色和质地）和营养特性（氨基酸含量、二肽基肽酶 IV（DPP-IV）和血管紧张素转化酶（ACE）抑制活性、2,2-二苯基-1-苦基肼（DPPH）自由基清除活性）方面差异较小。容器养殖的样本在风味（更多酯类）和生物活性（ACE 抑制和 DPPH 清除活性）方面表现出更有益的效果。油炸会增加鱼片的风味属性，但会降低营养价值。煮沸是一种有效提高容器养殖乌鳢品质和营养特性的加热方法。一般来说，容器养殖模式适用于养殖乌鳢，不会降低其品质和营养价值，值得更多关注。实际应用：本研究提供了池塘养殖和容器养殖乌鳢鱼片在加热后的品质特性（风味和质地）和营养特性（模拟消化产物的生物活性功能）差异的信息。研究结果将为容器养殖技术的应用提供一些潜在价值。
