四种鱼鳔感官品质、营养成分及挥发性有机化合物分析

Analysis for sensory quality,nutrients and volatile organic compounds of four swim bladders

为探究市售鱼鳔感官品质、营养成分及挥发性有机化合物(volatile organic compounds,VOCs)的差异,本试验以鮰鱼、鲟鱼、大宗淡水鱼、黄鱼的鱼鳔干制品为研究对象,采用氨基酸自动分析仪、气相色谱-离子迁移谱(Gas chromatography-ion mobility spectroscopy,GC-IMS)和电感耦合等离子体质谱仪(Inductively coupled plasma source mass spectrometer,ICP-MS)等测定了四种市售鱼鳔的色泽(L*、a*、b*)、营养成分(水分、灰分、蛋白质、脂肪、矿物质和胶原含量)、氨基酸和VOCs组成。结果显示:鲟鱼鱼鳔的L*值最高,鮰鱼最低;鮰鱼鱼鳔的a*值最高,大宗淡水鱼最低,四种鱼鳔的b*值无显著差异;蒸煮后鮰鱼鱼鳔的形态保持最好,富有弹性;大宗淡水鱼鱼鳔的水分含量、鮰鱼鱼鳔的灰分和脂肪含量最高,分别为17.70%、0.86%和0.60%;四种鱼鳔的蛋白质含量为86.79%~88.65%,差异不显著;黄鱼鱼鳔的钙、铁、锌含量显著高于其他三种鱼鳔;鮰鱼鱼鳔具有最高的胶原蛋白含量(0.62 g/g);谷氨酸、甘氨酸、脯氨酸和精氨酸为四种鱼鳔的优势氨基酸;四种鱼鳔中VOCs主要以酯类、醛类和醇类为主,其中大宗淡水鱼鱼鳔具有更高浓度的VOCs。结果表明:鱼鳔是一种高营养水产食品,不同来源鱼鳔的感官品质、营养成分和VOCs具有明显差异;四种鱼鳔的特性分析将为市场选择和深加工提供科学指导。

To investigate the difference in the sensory quality,nutrients and volatile organic compounds(VOCs)of swim bladders,the color(L*,a*,b*),basic nutrients(moisture,protein,fat,ash,mineral elements and collagen content),amino acids and VOCs of four swim bladders with longsnout catfish,sturgeon,bulk freshwater fish and yellow croaker were determined by using automatic amino acid analyzer,gas chromatography-ion mobility spectroscopy(GC-IMS)and inductively coupled plasma source mass spectrometer(ICP-MS),etc.The results showed that among four swim bladders,the L*value of swim bladder with sturgeon was the highest,while that of longsnout catfish was the lowest;the a*value of swim bladder with longsnout catfish was the highest,and that of bulk freshwater fish was the lowest;the b*value of four swim bladders were not significantly different.The best shape and elasticity of swim bladder with longsnout catfish was maintained after cooking.The swim bladder with bulk freshwater fish had the highest moisture content(17.7%),and the swim bladder with longsnout catfish had the highest collagen content(0.62 g/g),while the swim bladder with longsnout catfish had the highest fat and ash contents,which was 0.86%and 0.60%,respectively.There were nonsignificant differences in protein content among four swim bladders,ranging from 86.79%to 88.65%.The calcium,iron and zinc contents of swim bladder with yellow croaker was higher than others.The dominant amino acids of four swim bladders were glutamic acid,glycine,proline and arginine,respectively.The VOCs with four swim bladders mainly included esters,aldehydes and alcohols,while the swim bladder with bulk freshwater fish had higher concentration of VOCs than others.These results indicated that the swim bladder was a kind of high-nutrition aquatic food,and the sensory quality,nutrients and VOCs of swim bladder from various sources had significant differences.Analyzing characteristics of four swim bladders may provide scientific guidance for deep-processing and market selection.