%0 Journal Article %A ZHAO Ling %A CAO Rong %A LIU Qi %A GAO Fengtao %A HU Mengyue %T Nutritional Evaluation and Characteristic Flavor Analysis of Different Muscle Parts of Oncorhynchus kisutch %D 2022 %R 10.11869/j.issn.100-8551.2022.02.0384 %J Journal of Nuclear Agricultural Sciences %P 384-391 %V 36 %N 2 %X

In order to scientifically evaluate the nutritional quality and flavor differences of the muscles in different parts of Oncorhynchus kisutch, the back and abdomen muscles were used as raw materials, and the nutritional characteristics were analyzed by measuring the basic nutritional components, amino acids and fatty acids compositions. GC-IMS were used to analyze the characteristic flavor of different muscles. The results showed that there were significant differences in the nutritional composition between the back and abdomen muscles of Oncorhynchus kisutch, except crude ash. The crude fat content of the abdominal muscles was as high as 10.93 g·100 g-1, which was 2.75 times of the back, while the crude protein and moisture content of the abdomen muscles was significantly lower than that of the back. The total amount of amino acids in the back and abdomen muscles were 59.78 and 44.83 g·100 g-1, respectively. The proportion of essential amino acids exceeded 40%, which met the ideal model of protein nutrition evaluation recommended by FAO/WHO. The total amount of flavor amino acids in the back and abdomen muscles were 23.23 and 17.65 g·100 g-1, respectively. Muscles of the two parts were rich in fatty acids. The ratio of polyunsaturated fatty acids was the highest, accounted for 70.1% and 71.2%, respectively. The ratio of Σn-6PUFA and Σn-3PUFA was 0.78 and 1.22, respectively, far lower than the WHO/FAO recommended standard (4-6). A total of 33 volatile components had been isolated and identified including ketones, aldehydes, alcohols, esters, alkanes, and sulfur-containing compounds. There were significant differences in the content of volatile flavor substances in the back and abdominal muscles. The study would provide scientific basis for the deep processing and comprehensive utilization of Oncorhynchus kisutch.

%U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2022.02.0384