Zhang Junming, Kaneko Gen, Sun Jinhui, Wang Guangjun, Xie Jun, Tian Jingjing, Li Zhifei, Gong Wangbao, Zhang Kai, Xia Yun, Yu Ermeng
Guangdong Provincial Key Laboratory of Aquatic Animal Immune Technology, Pearl River Fisheries Research Institute, CAFS, Guangzhou 510380, China.
Tianjin Key Lab of Aqua-Ecology and Aquaculture, Tianjin Agricultural University, Tianjin 300384, China.
Foods. 2021 Sep 2;10(9):2075. doi: 10.3390/foods10092075.
Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. In this study, four typical aquaculture modes, including the commercial feed treatment (control), faba bean treatment (FBT), grass powder treatment (GPT), and waving water treatment with commercial feed (WWT), were used to explore the regulatory effect of water quality and feed (eaten and uneaten) on the flesh flavor and nutrition in grass carp (), a freshwater fish of the largest global production. During the culture period (90 days), water quality parameters of the four modes were measured every 15 days, and the flavor quality was evaluated by volatile flavor compounds detection and electronic nose analyzer. Flesh crude protein, crude fat, free fatty acid and free amino acid profiles were also determined. The results showed that, in the late period, the FBT mode had the poorest water quality with highest concentrations of nitrite and nitrate, while the GPT mode has the best water quality among the four modes. Most flesh flavor compounds found in the flesh of the control, GPT and WWT modes were pleasant. In the FBT mode with the poorest water quality, on the other hand, we found lower flavor quality (higher contribution of fishy compounds), higher water content, and lower contents of crude protein, crude fat, free fatty acids and free amino acids, compared to the other three modes. Correlation analyses showed that nitrite and nitrate are probably key water quality factors affecting the flavor quality and nutritional values besides eaten feed and uneaten feed factors. This study can serve as an important reference for ecological regulation and feeding administration of flesh quality in freshwater aquaculture fish.
风味和营养价值是淡水鱼产品的重要品质，但影响这些品质参数的关键因素仍不明确。在本研究中，采用了四种典型的养殖模式，包括商业饲料处理（对照）、蚕豆处理（FBT）、草粉处理（GPT）以及商业饲料波动水养殖处理（WWT），以探究水质和饲料（摄食和未摄食）对全球产量最大的淡水鱼草鱼鱼肉风味和营养的调控作用。在养殖期（90天）内，每15天测量一次四种模式的水质参数，并通过挥发性风味化合物检测和电子鼻分析仪评估风味品质。同时还测定了鱼肉的粗蛋白、粗脂肪、游离脂肪酸和游离氨基酸谱。结果表明，在后期，FBT模式水质最差，亚硝酸盐和硝酸盐浓度最高，而GPT模式在四种模式中水质最佳。在对照、GPT和WWT模式的鱼肉中发现的大多数风味化合物都令人愉悦。另一方面，在水质最差的FBT模式中，与其他三种模式相比，我们发现风味品质较低（腥味化合物贡献较高）、水分含量较高，粗蛋白、粗脂肪、游离脂肪酸和游离氨基酸含量较低。相关性分析表明，除了摄食饲料和未摄食饲料因素外，亚硝酸盐和硝酸盐可能是影响风味品质和营养价值的关键水质因素。本研究可为淡水养殖鱼类肉质的生态调控和饲养管理提供重要参考。
