Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China; College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China.
College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China.
Food Chem. 2024 Mar 15;436:137690. doi: 10.1016/j.foodchem.2023.137690. Epub 2023 Oct 10.
Broad bean (Vicia faba L.) has received particular attention with regards to the improvement of flesh meat quality. However, the effect of broad bean diet on structure, flavor and taste of flesh meat is unclear. In present study, E-nose, E-tongue, TPA, HS-SPME-GC-MS, and LC-MS were used to characterize the structure, flavor and taste of grass carp (Ctenopharyngodon idellus) fed with broad bean. Overall, broad bean significantly improved the texture of grass carp muscle, but reduced the overall taste and flavor. The 50 volatile compounds were detected using HS-SPME-GC-MS. The 252 differential metabolites were identified by LC-MS, of which 107 were up-regulated and 145 were down-regulated. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis demonstrated this reduction in taste and flavor was associated with the metabolism of amino acids, lipids and nucleotides. Our findings provide a theoretical basis for improving meat quality and the functional applications of broad bean.
蚕豆（Vicia faba L.）因其改善肉质的特性而受到特别关注。然而，蚕豆饮食对鱼肉结构、风味和口感的影响尚不清楚。本研究采用电子鼻、电子舌、质构仪、顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）和液相色谱-质谱联用（LC-MS）技术，对蚕豆喂养的草鱼（Ctenopharyngodon idellus）的结构、风味和口感进行了分析。总体而言，蚕豆显著改善了草鱼肌肉的质地，但降低了整体口感和风味。通过 HS-SPME-GC-MS 检测到 50 种挥发性化合物。通过 LC-MS 鉴定出 252 种差异代谢物，其中 107 种上调，145 种下调。京都基因与基因组百科全书（KEGG）分析表明，这种口感和风味的降低与氨基酸、脂质和核苷酸的代谢有关。本研究结果为提高肉质和蚕豆的功能应用提供了理论依据。
