集装箱式与池塘养殖草鱼营养品质的分析比较

为比较集装箱式与池塘养殖草鱼鱼肉的食用品质差异，以蒸煮得率、色泽、三磷酸腺苷关联物含量、模拟消化后相对分子质量分布为指标，研究2种养殖方式草鱼生、熟状态下的品质差异；利用感官评价、电子鼻和固相微萃取-气相色谱-质谱分析技术，研究2种养殖方式草鱼在生、熟状态下的气味及挥发性风味物质组成差异。结果表明:1)集装箱式养殖和池塘养殖草鱼的蒸煮得率分别为78.59%和85.62%，集装箱式养殖草鱼的蒸煮得率显著(P<0.05)低于池塘养殖草鱼；2)集装箱式养殖生草鱼的亮度值显著(P<0.05)低于池塘养殖草鱼，但经蒸煮后2种养殖方式的草鱼肉亮度值没有显著性差异；3)集装式养殖生草鱼的鲜味物质(肌苷酸)含量和体外模拟消化后产生的相对分子质量小于500的小分子肽含量高于池塘养殖；4)集装箱式养殖草鱼的腥味物质、水体污染物相对含量和种类都少于池塘养殖草鱼，集装箱式养殖草鱼在生、熟状态下的风味均优于池塘养殖。与池塘养殖草鱼相比，集装箱式养殖草鱼具有更好的食用品质。

Quality comparison of grass carp cultured in containers and ponds

To compare the quality differences of grass carp cultured in containers and ponds, comparative analyses of the muscle quality, odor, and volatile components of grass carp were carried out. The cooking yield, color, contents of adenosine-5''-triphosphate-related compounds, molecular weight distributions of simulated gastrointestinal digestion of raw or cooked carp were determined. Sensory evaluation, electronic nose, and SPME-GC-MS were employed to analyse the odor and volatile compounds differences of containers- and ponds-cultured grass carp. The results indicated that: The cooking yield of containers- and ponds-cultured grass carp were 78. 59% and 85. 62%, respectively. The lightness of raw containers-cultured grass carp was lower than ponds-cultured grass carp significantly, but there was no significant difference in lightness between carp cultured in two methods. The contents of inosine monophosphate(IMP)and small molecular weight peptides(<500)in container-cultured carp were significantly(P<0. 05)higher than those cultured in ponds. The relative contents of off-flavor compounds and water pollutants in container-cultured carp were lower than pond-cultured. Therefore, the quality and flavor of container-cultured grass carp are better than those cultured in ponds.