工厂化循环水养殖模式对大口黑鲈肌肉营养成分和挥发性风味物质的影响  

Effects of Industrialized Circulating Aquaculture Mode on Muscle Nutritional Components and Volatile Flavor Compounds of Largemouth Bass(Micropterus salmoides)

作　　者：孙丽慧[1] 包成荣 李倩[1] 姜建湖[1] 陈建明[1] 高令梅 郭建林[1] SUN Lihui;BAO Chengrong;LI Qian;JIANG Jianhu;CHEN Jianming;GAO Lingmei;GUO Jianlin(Huzhou Key Laboratory of Aquatic Product Quality Improvement and Processing Technology,Key Laboratory of Fish Health and Nutrition of Zhejiang Province,Key Laboratory of Healthy Freshwater Aquaculture,Ministry of Agriculture and Rural Affairs,Zhejiang Institute of Freshwater Fisheries,Huzhou 313001,China;Agricultural and Rural Office of Guali Town,Xiaoshan District of Hangzhou,Hangzhou 311241,China)

机构地区：[1]浙江省淡水水产研究所,农业农村部淡水渔业健康养殖实验室,浙江省鱼类健康与营养重点实验室,湖州市水产品品质提升与加工技术重点实验室,湖州313001 [2]杭州市萧山区瓜沥镇农业农村办公室,杭州311241

出　　处：《动物营养学报》2024年第5期3192-3208,共17页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：浙江省农业重大技术协同推广项目(2022XTTGSC01);浙江省科研院所扶持专项(2023YSZX005)。

摘　　要：为探究工厂化循环水养殖模式对池塘养殖的大口黑鲈肌肉营养成分和挥发性风味物质的影响,将池塘养殖的大口黑鲈成鱼移入到工厂化循环水养殖系统中进行暂养,分别于暂养第1天、第10天、第20天和第30天进行取样,测定分析大口黑鲈的肌肉营养成分和挥发性风味物质。结果显示:在工厂化循环水系统中暂养不同时间对大口黑鲈肌肉中粗蛋白质和粗脂肪含量无显著影响(P>0.05),但对肌肉中氨基酸总量以及二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的含量有显著影响(P<0.05),均在暂养第30天时含量最高,且显著高于暂养第1天、第10天和第20天时(P<0.05);采用氨基酸评分(AAS)和化学评分(CS)对大口黑鲈肌肉必需氨基酸进行营养评价,AAS模式下不同暂养时间的大口黑鲈第一限制性氨基酸均为缬氨酸,CS模式下第一限制性氨基酸均为甲硫氨酸+胱氨酸。通过构建工厂化循环水系统暂养不同时间的大口黑鲈肌肉中挥发性风味物质的指纹图谱,发现肌肉中2-庚酮、2-戊酮、2-丁酮、环戊酮、1-辛烯-3-醇、1-己醇等愉悦气味物质含量随着工厂化循环水暂养时间的延长而增加。综上可知,将池塘养殖的大口黑鲈成鱼移入到工厂化循环水系统中暂养可提高大口黑鲈肌肉营养品质及风味,是一种有效提高大口黑鲈成鱼品质的技术措施,建议在池塘养殖大口黑鲈成鱼的品质提升上推广应用。This experiment was conducted to investigate the effects of industrialized circulating aquaculture mode on the muscle nutritional components and volatile flavor compounds of largemouth bass(Micropterus sal⁃moides).The largemouth bass from pond was temporarily raised in an industrialized circulating aquaculture sys⁃tem,samples were collected and the muscle nutritional components and volatile flavor compounds were identi⁃fied and analyzed on the 1st,10th,20th and 30th day,respectively.The results showed that different tempora⁃ry culturing time in industrialized circulating aquaculture system had no significant effects on the contents of crude protein and ether extract in muscle of largemouth bass(P>0.05),but had significant effects on the con⁃tents of total amino acid,C20∶5n⁃3(EPA)and C22∶6n⁃3(DHA)in muscle of largemouth bass(P<0.05),and they highest contents of them were found on the 30th day of temporary culturing,which were significantly higher than those on the 1st,20th and 30th day of temporary culturing(P<0.05).Amino acid score(AAS)and chemical score(CS)were used to evaluate the essential amino acids of largemouth bass muscle.The first limiting amino acid of largemouth bass in AAS mode was valine,and the first limiting amino acid in CS mode was methionine+cystine.By constructing the fingerprint of volatile flavor substances in the muscle of large⁃mouth bass cultured in industrialized circulating aquaculture system for different time,it was found that the contents of pleasant odor substances such as 2⁃heptanone,2⁃pentanone,2⁃butanone,cyclopentanone,1⁃oc⁃tene⁃3⁃ol,1⁃hexanol and other substances in the muscle were increased with the extension of temporary cultu⁃ring time in industrialized circulating aquaculture system.Above all,we can conclude that,adult largemouth bass cultured in ponds are transferred to an industrialized circulating aquaculture system for temporary culturing can improve the muscle nutritional quality and flavor of largemouth bass,which is an effective te

关 键 词：工厂化循环水 大口黑鲈 肌肉 营养成分 挥发性风味物质 

分 类 号：S963[农业科学—水产养殖]