Analysis of Texture Properties and Flavor Components in Muscle of Channel Catfish Ictalurus punctatus from Four Genealogies
GAO Ruichang1, ZHANG Hao1, SHI Tong1, XIONG Zhiyu1, BAO Yulong1, BIAN Wenji2, CHEN Xiaohui2, YUAN Li1
1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 313001, China
Abstract：To provide scientific support for breeding programs aimed at enhancing the taste and palatability in muscle of channel catfish Ictalurus punctatus, the texture properties and flavor components in muscle were assessed and muscular quality differences in compositions were compared in four G2 lineages of 30 month old channel catfish designed as KB29-1,K23-1,DZ29-1,and 20-1. There were significantly higher muscular hardness, recovery rate, elasticity and chewiness in DZ29-1 lineage than those in other lineages (P<0.05), without significant differences in moisture mass fraction and proportion of essential amino acids in the muscle of the different lineages (P>0.05). The significantly different contents of free amino acid, adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and inosinic acid (IMP) were observed in the muscle of the four lineages (P<0.05), with the maximal values in DZ29-1 lineage. The types of volatile substances were found to be similar in the muscle of the four lineages. There are significant differences in the textural characteristics and flavor components among the four lineages, which provides guide to screening high-quality varieties and promotes the development of channel catfish culture industry in China.
[1] 农业农村部渔业渔政管理局. 2022中国渔业统计年鉴[M]. 北京:中国农业出版社,2022:21-36. [2] ZHANG S Y, ZHANG X H, CHEN X H, et al. Construction of a high-density linkage map and QTL fine mapping for growth-and sex-related traits in channel catfish (Ictalurus punctatus)[J].Frontiers in Genetics,2019,10:251. [3] RODRIGUEZ V, MAFFIOLY J, ZDANOVICZ L, et al. Genetic diversity of meat quality related genes in Argentinean pigs[J].Veterinary and Animal Science,2022,15:100237. [4] 张世勇,钟立强,秦钦,等.斑点叉尾鮰GHRH基因3个SNPs位点及其单倍型组合与生长性状的关联分析[J].水生生物学报,2016,40(5):886-893. [5] 张世勇,刘洪岩,王江,等.基于微卫星标记的斑点叉尾鮰家系鉴定技术及应用[J].水生生物学报,2021,45 (2):327-333. [6] UNDELAND I, EKSTRAND B, LINGNERT H. Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets[J].Journal of the American Oil Chemists’ Society,1998, 75(5):581-590. [7] JOHNSTON I A. Muscle development and growth: potential implications for flesh quality in fish[J]. Aquaculture,1999,177(1/2/3/4):99-115. [8] ANIS MOHAMAD SUKRI S, ANDU Y, TUAN HARITH Z, et al. Effect of feeding pineapple waste on growth performance, texture quality and flesh colour of Nile tilapia (Oreochromis niloticus) fingerlings[J].Saudi Journal of Biological Sciences, 2022,29(4):2514-2519. [9] 李雪婷,李晓东.不同家系中华绒螯蟹一龄幼蟹肌肉营养成分的比较[J].水产养殖,2021,42(10):6-11. [10] 中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中水分的测定:GB 5009.3—2016[S].北京:中国标准出版社,2017. [11] 国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准 食品中氨基酸的测定:GB 5009.124—2016[S].北京:中国标准出版社,2017. [12] 康翠翠,施文正,方林,等.不同冻结方式对草鱼肉挥发性成分的影响[J].食品科学,2018,39(14):229-235. [13] DUAN Z L, ZHOU Y G, LIU W J, et al. Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss)[J].Aquaculture,2020,526:735398. [14] 方林,施文正,刁玉段,等.冻结方式对不同部位草鱼呈味物质的影响[J].食品科学,2018,39(12):199-204. [15] 荣建华,张亮子,谢淑丽,等.冷冻对脆肉鲩和草鱼肉微观结构和质构特性的影响[J].食品科学,2015,36(12):243-248. [16] 王玉华,万刚,甘正华.斑点叉尾鮰鱼片的加工工艺、营养成分及质构分析的研究[J].肉类工业,2011(11):25-27. [17] 刘铁玲.鲢鱼鲤鱼质构的比较与产品的研制[D].青岛:中国海洋大学,2015. [18] 陈实,施文正,汪之和.青鱼背肉、腹肉和尾肉不同风味成分的比较[J].渔业现代化,2021,48(1):57-66. [19] 陈怡颖,丁奇,赵静,等.鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J].食品科学,2015,36(16):107-111. [20] LIOE H N, APRIYANTONO A, TAKARA K, et al. Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids[J].Journal of Food Science,2005,70(7):s401-s405. [21] 陈荣荣,李文,吴迪,等.大球盖菇生长发育过程中营养、质构和滋味特征的动态变化[J].食用菌学报,2022,29(4):42-54. [22] 杨淇越.不同体重革胡子鲶鱼肉营养品质及鱼糜凝胶特性的研究[D].天津:天津农学院,2020. [23] 但静.不同体重草鱼鱼肉和鱼糜特性及其鱼糜抗冻剂优化研究[D].雅安:四川农业大学,2016. [24] GREGULA-KANIA M, GRUSZECKI T M, JUNKUSZEW A, et al. Association of CAST gene polymorphism with carcass value and meat quality in two synthetic lines of sheep[J].Meat Science,2019,154:69-74. [25] 张诗雯,仪淑敏,吕柯明,等.水分含量对冻结金线鱼肉香肠品质的影响[J].食品科学,2019,40(24):21-26. [26] 林亚楠,涂丹,沈清,等.美国生长的鲫营养品质及关键风味物质研究[J].南方水产科学,2018,14(3):99-106. [27] 周明珠,熊光权,乔宇,等.鮰鱼冷藏过程中气味和新鲜度的变化及相关性[J].肉类研究,2020,34(3):68-74. [28] 王慧敏,王庆丽,朱军莉.鲈鱼在微冻贮藏下品质及优势腐败菌的变化[J].食品工业科技,2013,34(20):330-335. [29] 蓝蔚青,谢晶,施建兵,等.冷藏鲳鱼贮藏期间的细菌种群变化[J].食品与生物技术学报,2013.32(11):1141-1148. [30] 顾赛麒,周洪鑫,郑皓铭,等.干制方式对腌腊草鱼脂肪氧化和挥发性风味成分的影响[J].食品科学,2018,39(21):1-10. [31] IGLESIAS J, MEDINA I. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle[J].Journal of Chromatography A,2008,1192(1):9-16. [32] 陈舜胜,蒋根栋.中华绒螯蟹蟹肉挥发性风味成分分析[J].食品科学,2009,30(20):308-311. [33] 翁丽萍.养殖大黄鱼和野生大黄鱼风味的研究[D].杭州:浙江工商大学,2012. [34] YUE J, ZHANG Y F, JIN Y F, et al. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles[J].Food Chemistry,2016,194:12-19. [35] JOSEPHSON D B, LINDSAY R C, STUIBER D A. Variations in the occurrences of enzymically derived volatile aroma compounds in salt-and freshwater fish[J].Journal of Agricultural and Food Chemistry,1984,32(6):1344-1347. [36] 伍彬, 章超桦, 吉宏武, 等.南美白对虾虾头自溶产物主要呈味成分分析[J].食品科学,2010,31(10):184-187. [37] KUDA T, FUJITA M, GOTO H, et al. Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicas [J]. LWT-Food Science and Technology,2007,40(7):1186-1190. [38] 邱伟强,谢晶,陈舜胜,等.虾类冷藏期间ATP关联产物含量的变化及其降解途径的研究[J].现代食品科技,2015,31 (10):103-108.
2024, Vol. 43 
