Chen Hongsheng, Pan Deyin, Du Hongzhen, Ma Jinming, Kong Baohua, Diao Jingjing
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing 163319, China.
Foods. 2022 Aug 26;11(17):2594. doi: 10.3390/foods11172594.
This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The highest total contents of alcohols and ethers were found in the back of JPGC (p < 0.05). The combination of an electronic tongue and electronic nose (E-nose) could effectively distinguish the flavor differences between the different parts of JPGC and CGC by principal component analysis. Both the content of total free amino acids (FAAs) and content of amino acids contributing to the sweet and fresh flavors were higher in JPGC than CGC (p < 0.05). Among the ATP-associated products, the inosine 5’-monophosphate (IMP) contents of the back and tail of JPGC were higher (p < 0.05), but the abdomen content was lower (p > 0.05) than the respective contents in the corresponding parts of CGC. Sensory evaluation shows that JPGC had a better texture, odor, and taste, compared to CGC. Correlation analysis showed that the E-nose data and FAAs were highly correlated with the content of alcohols, aldehydes, and ethers. This study showed that the flavors of the different parts of JPGC differed significantly from those of CGC.
本研究调查了镜泊湖草鱼（JPGC）和商品草鱼（CGC）三个个体部位（腹部、背部和尾部）之间的风味差异。生长环境和鱼的部位影响了鱼的挥发性化合物。在JPGC的背部发现醇类和醚类的总含量最高（p<0.05）。通过主成分分析，电子舌和电子鼻（E-nose）的组合能够有效区分JPGC和CGC不同部位之间的风味差异。JPGC中总游离氨基酸（FAA）的含量以及对甜味和鲜味有贡献的氨基酸含量均高于CGC（p<0.05）。在与ATP相关的产物中，JPGC背部和尾部的5'-肌苷酸（IMP）含量较高（p<0.05），但其腹部含量低于CGC相应部位的含量（p>0.05）。感官评价表明，与CGC相比，JPGC具有更好的质地、气味和口感。相关性分析表明，电子鼻数据和FAA与醇类、醛类和醚类的含量高度相关。本研究表明，JPGC不同部位的风味与CGC有显著差异。
