池塘循环水槽养殖模式下斑点叉尾鮰肌肉特征挥发性风味成分

为探究池塘循环水槽(In-pond raceway system,以下简称IPRS)养殖模式下斑点叉尾鮰(Letaurus punetaus,以下简称鮰)肌肉中特征挥发性风味成分；以传统大池塘养殖(Traditional pond system,以下简称TPS)为对照,利用GC-MS技术对两种模式下的鮰肌肉的挥发性成分进行了萃取和分离鉴定,并结合ROAV确定了不同模式下特征挥发性风味成分；结果显示,IPRS及TPS下分别检测出50种及51种挥发性风味成分,主要由醛类、烃类、醇类及酯类等四大类组成,IPRS鮰肌肉醇类、酮类物质均高于TPS,IPRS下1-戊醇、1-戊烯-3-醇、乙酸乙烯酯、2-壬酮、2,3-辛二酮、1,3-戊二烯、十五烷等物质相对含量显著或极显著高于TPS(P＜0.05或P＜0.01),己醛等部分醛类物质在含量较高时易呈现令人不愉快的气味,IPRS下优势显著。IPRS下特征挥发性风味成分主要包括1-辛烯-3-醇、己醛、庚醛、辛醛、壬醛、2,6-壬二烯醛、癸醛、2,4-癸二烯醛及(E,E)-2,4-壬二烯醛,其中庚醛、2,6-壬二烯醛为TPRS特有的特征挥发性风味成分。结论显示,养殖模式对鮰肌肉挥发性风味成分及相对含量具有较大影响,IPRS下挥发性风味物质构成优于TPS,适合鮰集约化、高密度养殖。

Characteristic volatile flavor components of in-pond raceway system in the muscle of channel catfish (Ictalurus punctatus)

In order to investigate the characteristic volatile flavor components in the muscle of channel catfish (Letaurus Punetaus) by in-pond raceway system (IPRS) , the traditional pond system (TPS) was served as control. The volatile flavor components of L.Punetaus selected randomly under the two modes were extracted and identified by the headspace solid phase microextraction combined with comprehensive two- dimen-sional gas chromatography-time of flight mass spectrometry, and the characteristic components were determined by ROAV. The results showed that 50 and 51 components were identified under the IPRS and TPS, respectively, which were mainly composed of aldehydes, hydrocarbons, alcohols and lipids. The relative contents of alcohols and ketones by IPRS were higher than TPS, such as the 1-pentanol, 1-penten-3-ol, vinyl acetate, 2-nonone, 2,3-octanedione, 1,3-pentadiene and n-Pentadecane were significantly higher or very significantly higher than that of TPS (P<0.05 or P<0.01). Some aldehydes, such as hexanal, tend to present unpleasant odor when the content is high, the advantage of IPRS in the study were obvious. The characteristic volatile flavor components by IPRS were composed of 1-octen-3-ol, hexanal, heptanal, octanal, 2,6-nonadienal, nonanal, decanal, 2,4-decadienal and (E, E)-2,4-nonadienal, among them, the heptanal and 2,6-nonadienal were the particularScomponents. In conclusion, the culture mode had a great influence on the volatile flavor components and relative contents, The composition of volatile flavor components under IPRS was better than that under TPS, which was suitable for intensive and high-density cultivation of L.Punetaus.