Lu Xiaorong, Yu Yali, Dong Lixue, He Gang, Zhang Lang, Mao Tao, Liu Yun, Zhou Yuntao, He Li
Chinese Academy of Fishery Sciences Yangtze River Fisheries Research Institute Wuhan China.
Huazhong Agricultural University Wuhan China.
Food Sci Nutr. 2025 Jan 12;13(1):e4728. doi: 10.1002/fsn3.4728. eCollection 2025 Jan.
, a special economic aquaculture species in China, is valued highly for its medicinal and nutritional benefits. However, the muscle of farmed exhibits a strong off-flavor, resulting in poor flavor quality. To enhance the flavor quality of the meat, this study examined the volatile compounds in muscle by establishing identification methods for these volatile odor compounds and comparing the differences between the two aquaculture modes. It also explored the impact of fasting temporary rearing (60 days) on the flavor quality of the meat. The results indicated that a combination of direct solvent extraction-solvent-assisted flavor evaporation (DSE-SAFE), headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry/olfactometry (GC-MS/O), and aroma recombination effectively simulated the odor profile of meat. The study identified the key volatile odor compounds in outdoor pond-cultivated meat (OP), including hexanal, heptanal, 1-octen-3-ol, octanal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, and dodecanal. In greenhouse-cultivated meat (GH), key volatile odor compounds were hexanal, hexanol, heptanal, 1-octen-3-ol, octanal, nonanal, (E)-2-nonenal, decanal, (E)-2-decenal, and dodecanal. The study found that appropriate fasting temporary rearing improved the odor quality of meat; OP temporary rearing for 40-50 days showed a significant reduction in greasy and musty odors. In GH, 40 days temporary rearing retained a fresh aroma while reducing the seaweed and fishy odors, achieving a flavor similar to OP. This study provides data support for meat processing and suggests a reference for applying temporary rearing to enhance the flavor quality of aquatic products.
在中国，[具体物种名称未给出]是一种特殊的经济水产养殖品种，因其药用和营养价值而备受重视。然而，养殖的[具体物种名称未给出]肌肉具有强烈的异味，导致风味品质不佳。为了提高[具体物种名称未给出]肉的风味品质，本研究通过建立这些挥发性气味化合物的鉴定方法，并比较两种养殖模式之间的差异，研究了[具体物种名称未给出]肌肉中的挥发性化合物。同时，还探讨了禁食暂养（60天）对[具体物种名称未给出]肉风味品质的影响。结果表明，直接溶剂萃取-溶剂辅助风味蒸发（DSE-SAFE）、顶空固相微萃取（HS-SPME）、气相色谱-质谱/嗅觉测定法（GC-MS/O）和香气重组相结合，有效地模拟了[具体物种名称未给出]肉的气味特征。该研究确定了室外池塘养殖的[具体物种名称未给出]肉（OP）中的关键挥发性气味化合物，包括己醛、庚醛、1-辛烯-3-醇、辛醛、壬醛、（E）-2-壬烯醛、癸醛、（E）-2-癸烯醛、（E，E）-2，4-癸二烯醛和十二醛。在温室养殖的[具体物种名称未给出]肉（GH）中，关键挥发性气味化合物为己醛、己醇、庚醛、1-辛烯-3-醇、辛醛、壬醛、（E）-2-壬烯醛、癸醛、（E）-2-癸烯醛和十二醛。研究发现，适当的禁食暂养改善了[具体物种名称未给出]肉的气味品质；OP暂养40-50天，油腻和霉味显著降低。在GH中，40天的暂养保留了新鲜的香气，同时减少了海藻和鱼腥味，达到了与OP相似的风味。本研究为[具体物种名称未给出]肉的加工提供了数据支持，并为应用暂养提高水产品风味品质提供了参考。
