Comparative analysis of the non-volatile flavor of Macrobrachium rosenbergii cultured in saline-alkali water and freshwater

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-10-08 DOI:10.1016/j.jfca.2025.108418

Zhou Dan, Zou Songbao, Ni Meng, Liu Mei, Yuan Julin

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引用次数: 0

Abstract

Elucidating the flavor profile of aquatic products cultured in saline-alkali water is crucial for the efficient utilization of such marginal resources and the enhancement of product quality. The flavor profile of Macrobrachium rosenbergii from saline-alkali water aquaculture has not been widely studied. This study compared non-volatile flavors in muscle from prawns cultured in saline-alkaline water (SA) versus freshwater (FW) using high-performance liquid chromatography (HPLC) with a DAD (diode array detector). We found total free amino acids (TFAA) were significantly higher in SA (1336.85 ± 48.59 mg/100 g) than FW (1165.89 ± 57.37 mg/100 g; P < 0.05). Umami amino acids (59.05 ± 4.78 vs 45.44 ± 6.37 mg/100 g) and sweet amino acids (698.80 ± 47.56 vs 591.16 ± 41.37 mg/100 g) were also significantly elevated in SA (P < 0.05), with no difference in bitter amino acids. Key flavor nucleotides inosine monophosphate (IMP) (84.81 ± 9.27 vs 52.21 ± 5.13 mg/100 g), adenosine monophosphate (AMP) (203.62 ± 22.43 vs 116.08 ± 13.67 mg/100 g), and guanosine monophosphate (GMP) (11.97 ± 1.83 vs 5.85 ± 0.66 mg/100 g) were significantly higher in SA (P < 0.05). Taste activity value (TAV) analysis showed enhanced umami (Glutamate (Glu), IMP) and sweet (Glycine (Gly)) contributions in SA. Equivalent umami concentration (EUC) was significantly greater in SA (16.53 ± 0.09 g MSG/100 g) than FW (7.04 ± 0.42 g MSG/100 g; P < 0.05). These findings demonstrate saline-alkaline aquaculture enhances M. rosenbergii flavor attributes.

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罗氏沼虾在盐碱水和淡水中非挥发性风味的比较分析

研究盐碱水养殖水产品的风味特征，对盐碱水边际资源的有效利用和产品质量的提高具有重要意义。盐碱水养殖中罗氏沼虾的风味特征尚未得到广泛的研究。本研究利用高效液相色谱法（HPLC）和二极管阵列检测器（DAD）比较了在盐碱水（SA）和淡水（FW）中养殖的对虾肌肉中的非挥发性风味。我们发现总自由氨基酸(TFAA)明显高于SA(1336.85 ±48.59  毫克/ 100 g)比弗兰克-威廉姆斯( 1165.89±57.37  毫克/ 100 g ;P & lt; 0.05)。 鲜味氨基酸(59.05±4.78 vs 45.44  ±6.37  毫克/ 100 g)和甜氨基酸(698.80 ±47.56 vs 591.16  ±41.37  毫克/ 100 g)也在SA显著升高(P & lt; 0.05),氨基酸在苦的病例中没有区别。关键风味核苷酸肌苷一磷酸(IMP)(84.81 ±9.27 vs 52.21  ±5.13  毫克/ 100 g),磷酸腺苷(AMP)(203.62 ±22.43 vs 116.08  ±13.67  毫克/ 100 g),和鸟苷酸(GMP)(11.97 ±1.83 vs 5.85  ±0.66  毫克/ 100 g)在SA显著提高(P & lt; 0.05)。味觉活性值（TAV）分析显示，SA对鲜味（谷氨酸（IMP））和甜味（甘氨酸（Gly））的贡献增强。相当于鲜味(EUC)也显著大于在SA浓度(16.53 ±0.09  g味精/ 100 g)比弗兰克-威廉姆斯( 7.04±0.42  g味精/ 100 g; P & lt; 0.05)。这些结果表明，盐碱养殖提高了罗氏沼虾的风味属性。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.