Nie Shi, Zhang Lu, Xie Yutong, Feng Shiru, Yu Yaqin, Tan Chunming, Tu Zongcai
National R&D Center for Freshwater Fish Processing, College of Life Science Jiangxi Normal University, Nanchang 330022, China.
College of Chemistry and Materials, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Food Chem X. 2025 Mar 1;26:102319. doi: 10.1016/j.fochx.2025.102319. eCollection 2025 Feb.
In this study, silver carp by-products were used as raw materials to prepare silver carp bone soup under four processing conditions: CF, CY, GF, and GY. The results showed that the content of soluble protein and FAA content in fish soup increased significantly after high-pressure cooking, decreased the particle size of micro-nanoparticles of protein and fat, and rendered the system relatively more stable. It was also found that the GY samples had a significantly higher variety and abundance of flavor compounds than the other three groups of samples. The results of the correlation network model showed that m-phthalaldehyde and phenylacetaldehyde were significantly correlated with most of the FFAs, and Met, Ile and Arg were significantly positively correlated with most of the flavor compounds. In conclusion, the nutritional quality and flavor of silver carp were relatively improved after high-pressure cooking (pressure 70 kPa, cooking for 45 min).
在本研究中，以鲢鱼副产物为原料，在CF、CY、GF和GY四种加工条件下制备鲢鱼骨汤。结果表明，高压蒸煮后鱼汤中可溶性蛋白含量和游离氨基酸含量显著增加，蛋白质和脂肪的微纳米颗粒粒径减小，体系相对更稳定。还发现GY样品中风味化合物的种类和丰度显著高于其他三组样品。相关网络模型结果表明，间苯二甲醛和苯乙醛与大多数游离脂肪酸显著相关，蛋氨酸、异亮氨酸和精氨酸与大多数风味化合物显著正相关。总之，高压蒸煮（压力70kPa，蒸煮45min）后鲢鱼的营养品质和风味得到了相对改善。
