养殖大黄鱼滋味和气味物质组成及评价

Composition and evaluation of flavor substances in the cultured large yellow croaker(Larimichthys Crocea)

对大黄鱼成鱼围网养殖过程风味进行研究,分析电子鼻与电子舌感应差异,测定游离氨基酸、呈味核苷酸、脂肪酸和挥发性物质组成,采用滋味强度值(taste activity values,TAV)、味精当量(equivalent umami concentration,EUC)和相对气味活度值(relative odor activity value,ROAV)等进行评价。结果表明,电子舌和电子鼻可有效区分不同养殖时间大黄鱼风味差异,第3个月时,游离氨基酸含量增高,对滋味呈现有积极作用;第6个月时,呈味核苷酸含量最高,肌苷酸TAV大于1,对鲜味贡献最大,EUC值(0.907 2 g MSG/100 g)亦最大。第3个月时,大黄鱼多不饱和脂肪酸含量最高,进行热处理或贮藏中可能会产生更多挥发性物质;鲜鱼挥发性物质以醛类为主,第6个月时,气味活性物质最多。随养殖时间增长,成鱼风味特征得到改善,可为养殖大黄鱼品质优化等提供参考。

In order to study the flavor compounds of adult large yellow croaker cultured in seine,the difference of electronic nose and electronic tongue induction was analyzed,and the composition of free amino acids,flavor nucleotides,fatty acids and volatile substances was determined.Taste activity values(TAV),equivalent umami concentration(EUC)and relative odor activity value(ROAV)were further evaluated.The results showed that electronic tongue and electronic nose could effectively distinguish the flavor difference of the large yellow croaker in different culture time.At the third month,the content of free amino acids increased significantly,indicating a positive effect on the flavor of the large yellow croaker.At the sixth month,the flavor nucleotides content was the highest,and the TAV of inosine monophosphate was greater than 1,contributing the most to its umami flavor,with the highest EUC value(0.907 2 g MSG/100 g).Moreover,the content of polyunsaturated fatty acids was the highest at the third month,and at this time,more volatile substances might be produced during heat treatment or storage.Aldehydes were the main volatile substances in fresh fish,and the most odor active substances were found at the sixth month.In conclusion,the flavor characteristics of adult fish were improved with the increase of the culture time,which can provide a reference for the quality optimization of the cultured large yellow croaker.