摘要
为了探讨在吉富罗非鱼饲料中添加高水平蚕豆对其肌肉中挥发性风味物质组成的影响,本试验选取初始体质量为(402.32±8.59)g的吉富罗非鱼50尾,随机分成2组(每组5个重复,每个重复5尾鱼),在49 d的饲养期中分别投喂含0(对照组,记为G0组)和70%(试验组,记为G70组)蚕豆的等氮等脂试验饲料。采用全二维气相色谱-飞行时间质谱(GC×GC-TOF MS)技术对2组罗非鱼肌肉样本进行风味组学分析。结果显示:1)在2组罗非鱼肌肉样本中共检测到920种挥发性风味物质,其中G0组检测出707种,G70组检测出633种,2组都检测到的挥发性风味物质有420种。2)罗非鱼肌肉中的挥发性风味物质种类主要包括醇类、醛类、羧酸类、酯类、杂环化合物、烃类、酮类等7类,其中,G0组醇类的相对含量最高(32.97%),其次是酮类(10.82%);G70组也是醇类的相对含量最高(40.52%),其次是酯类(13.98%)。3)2组罗非鱼肌肉中呈显著性差异的挥发性风味物质有10种,与G0组相比,G70组6-甲基-5-庚烯-2-酮、5-甲基-2-己酮、苯乙酸乙酯、1-辛烯-3-醇、1-甲基吡咯、(Z)-6-十一烯-2-酮、2-羟基-3-戊酮的含量显著降低(P<0.05),6-甲基-2,4-庚二酮、异戊酸乙酯、1-巯基-2-丙酮的含量显著提高(P<0.05)。4)罗非鱼肌肉中的关键挥发性风味物质为2,3-丁二酮、2-甲基丁醛、2-十一烷、2-戊基呋喃。与G0组相比,G70组2,3-丁二酮(贡献黄油香味)的相对气味活度值(ROVA)降低,2-甲基丁醛(贡献可可香味)的ROVA提高。综合上述结果得出,在本试验条件下,饲料中添加高水平(70%)蚕豆提高了吉富罗非鱼肌肉中醇类和酯类的相对含量,提高了2-甲基丁醛的ROVA以及降低了2,3-丁二酮的ROVA,使吉富罗非鱼肌肉脂肪风味发生变化;此外,饲料中添加高水平蚕豆略微降低了吉富罗非鱼整体肌肉的水果风味,并可抑制腥味物质的作用,降低肌肉中的土腥味。
In this experiment,to explore the effects of diet with high level of faba bean on the muscle volatile flavor substances composition of genetic improvement of farmed tilapia(GIFT,Oreochromis niloticus),fifty GIFT with initial body weight of(402.32±8.59)g were randomly divided into 2 groups,with 5 replicates per group and 5 fish per replicate.During the feeding period of 49 days,the two groups of experimental fish were fed with isonitrogenous and isolipidic diets containing 0(control group,denoted as G0 group)and 70%(experimental group,denoted as G70 group)faba bean,respectively.The two groups of tilapia muscle samples were sent for the determination of flavoromics using comprehensivetwo-dimensional gas chromatography-time-of-flight mass spectrometry(GC×GC-TOF MS).The results showed as follows:1)a total of 920 volatile flavor substances were detected in tilapia muscle samples in two groups,707 in G0 group,633 in G70 group,and a total of 420 volatile flavor substances were detected in both groups.2)The volatile flavor substances in the tilapia muscle mainly included 7 categories,including alcohols,aldehydes,carboxylic acids,esters,heterocyclic compounds,hydrocarbons and ketones,among which G0 group had the highest relative content of alcohols(32.97%),followed by ketones(10.82%),while G70 group had the highest relative content of alcohols(40.52%),followed by esters(13.98%).3)It was found that there were 10 kinds of volatile flavor substances in tilapia muscle with significant differences between the two groups.Compared with group G0,the contents of 6-methyl-5-heptene-2-ketone(C 11 H 20 O),5-methyl-2-hexanone(C 7H 14 O),(Z)-undecen-2-one(C 11 H 20 O),ethyl phenylacetate(C 10 H 12 O 2),1-octen-3-ol(C 8H 16 O),1-methylpyrrole(C 5H 7N),2-hydroxy-3-pentanone(C 5H 10 O 2)in the group G70 were significantly decreased(P<0.05),while the contents of 6-methyl-2,4-heptanedione(C 8H 14 O 2),ethyl isovalerate(C 7H 14 O 2)and 1-mercapto-2-propanone(C 3H 6OS)were significantly increased(P<0.05).The key volatile flavor substances of tilapia muscle are 2,3-butanedione(C 4H 6O 2),2-methylbutyraldehyde(C 5H 10 O),2-heneicosane(C 11 H 24)and 2-pentylfuran(C 9H 14 O).Compared with G0 group,the relative odor activity value(ROVA)of C 4H 6O 2(contributing to butter flavor)in G70 group was decreased,while the ROVA of C 5H 10 O(contributing to cocoa flavor)was increased.To sum up,under the experimental conditions,adding high level(70%)faba bean to the diet can improve the relative contents of alcohols and esters in the muscle of GIFT,increase the ROVA of C 5H 10 O and decrease the ROVA of C 4H 6O 2,which can change the fat flavor of tilapia muscle.Besides,diets supplemented with high level of faba bean slightly reduces the fruit flavor of muscle of GIFT,and inhibits the action of fishy substances,reducing the earthy smell of muscle.
作者
杨经群
彭凯
黄文
胡俊茹
赵红霞
曹俊明
陈冰
YANG Jingqun;PENG Kai;HUANG Wen;HU Junru;ZHAO Hongxia;CAO Junming;CHEN Bing(Key Laboratory of Animal Nutrition and Feed in South China,Ministry of Agriculture and Rural Affairs,Fisheries Research Center of Guangdong Academy of Agricultural Sciences,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;College of Fisheries,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)
出处
《动物营养学报》
北大核心
2025年第9期6153-6162,共10页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
中央财政农业发展(优势特色产业集群)资金“脆肉罗非鱼专用饲料的研制及试验”(2022横001)
茂名市科技计划项目(2022DZXHT066)。
