野生与养殖许氏平鲉肌肉营养和风味对比分析

赵玲; 王善宇; 刘淇; 高峰涛; 尉岩

doi:10.12187/2022.05.004

October 2022

Article Contents

ZHAO Ling, WANG Shanyu, LIU Qi, et al. Comparative analysis of nutrition and flavor of muscle between wild and cultured Sebastes schlegeli[J]. Journal of Light Industry, 2022, 37(5): 32-40. doi: 10.12187/2022.05.004

Citation: ZHAO Ling, WANG Shanyu, LIU Qi, et al. Comparative analysis of nutrition and flavor of muscle between wild and cultured Sebastes schlegeli[J]. Journal of Light Industry, 2022, 37(5): 32-40. doi: 10.12187/2022.05.004 shu

Comparative analysis of nutrition and flavor of muscle between wild and cultured Sebastes schlegeli

ZHAO Ling ¹ ,
WANG Shanyu ¹ ,
LIU Qi ¹ ,
GAO Fengtao ² ,
WEI Yan ^3,4

1. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;
2. College of Biology and Oceanography, Weifang University, Weifang 261061, China;
3. College of Shipbuilding Engineering, Harbin Engineering University, Harbin 150001, China;
4. Shandong Ocean Harvest Co., Ltd., Yantai 264003, China

Received Date: 2022-02-24

Abstract

Wild and cultured Sebastes schlegeli were analyzed for differences in basic nutrient composition, amino acid composition, fatty acid composition, and volatile flavor substances. The results showed that there were significant differences in the basic nutritional composition between wild and cultured Sebastes schlegeli, with wild Sebastes schlegeli having significantly higher moisture and ash content (P<0.05), slightly higher crude protein content, and lower crude fat content (P<0.05) than cultured Sebastes schlegeli. There were 17 amino acids detected in both wild and cultured Sebastes schlegeli, of which glutamic acid, followed by aspartic acid, was in the highest content, and histidine was the lowest. The total amino acid content of wild Sebastes schlegeli (83.20 g/100 g) was significantly higher than that of cultured Sebastes schlegeli (77.30 g/100 g). The ∑EAA/∑AA and ∑EAA/∑NEAA of wild and cultured Sebastes schlegeli met the FAO/WHO quality protein standards, and the essential amino acid indices of both were 93.87 and 91.30 respectively, which means that the protein nutritional value of wild Sebastes schlegeli was higher than that of cultured Sebastes schlegeli. Among the 15 fatty acids detected in Sebastes schlegeli, the total content of EPA and DHA in wild Sebastes schlegeli was significantly higher than that in cultured Sebastes schlegeli (P<0.05), with unsaturated fatty acids in wild and cultured Sebastes schlegeli accounting for 69.81% and 71.98% of the total fatty acid content, respectively. A total of 20 volatile flavor substances were characterized in Sebastes schlegeli, mainly including ketones, aldehydes, esters, alcohols, and heterocyclic compounds, and the relative contents of butyraldehyde, propionaldehyde, and 2-butanone were significantly higher in cultured Sebastes schlegeli than in wild Sebastes schlegeli, and they showed different flavor characteristics.
- wild Sebastes schlegeli,
- cultured Sebastes schlegeli,
- commercial fishes,
- nutrition,
- flavor substance
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Comparative analysis of nutrition and flavor of muscle between wild and cultured Sebastes schlegeli

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