Effects of the photovoltaic fishery culture model on muscle nutritional quality and volatile flavor compounds of Litopenaeus vannamei

文献类型： 外文期刊

第一作者： Zhao, Zhongmeng

作者： Zhao, Zhongmeng;Li, Qiang;Zhao, Han;Duan, Yuanliang;Huang, Zhipeng;Li, Huadong;Zhou, Jian;Wang, Yongshuang;Wu, Xiaoping;Chen, Xingyu;Chen, Xingyu

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关键词： Litopenaeus vannamei; Photovoltaic fishery culture model; Nutritional quality; Volatile flavor compounds; Muscle

期刊名称：HELIYON （ 影响因子：3.4； 五年影响因子：3.9 ）

ISSN：

年卷期： 2024 年 10 卷 15 期

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收录情况： SCI

摘要： This study used Litopenaeus vannamei to compare the muscle nutritional quality and volatile flavor compounds of animals raised in the photovoltaic fishery culture model (PM) and the common pond breeding model (CM). Amino acids, fatty acids, and volatile flavor substances were identified and analyzed using an automatic amino acid analyzer and headspace solid phase microextraction(HS-SPME) combined with GC/MS. There were no significant differences between the two culture models in terms of general nutrients, mineral contents, and amino acid compositions in the muscles of L. vannamei. In the PM group, the proportion of flavor amino acids in total amino acids was higher. Based on the amino acid score (AAS) and chemical score (CS), it was found that methionine and cystine were the first limiting amino acids in the muscle samples. The essential amino acid index (EAAI) value was approximately 77 for both models, indicating highquality proteins. The muscles contained nine types of fatty acids, with the PM group showing significantly higher levels of both monounsaturated and total fatty acids. A total of 23 volatile flavor compounds were identified in both models. The contents of 1-nonanal, n-tridecane, and alpha-terpineol were higher when cultured in the PM. Conversely, the contents of hexanal, 2-ethylhexanol, and dipentene were lower in the PM group. The photovoltaic fishery culture model has the potential to enhance income through photovoltaic power generation. In addition, this study found that the fatty acid composition of L. vannamei was improved in the PM, without compromising muscle composition or flavor. These results provide a theoretical basis for evaluating the meat quality of L. vannamei under different culture models and offer data to support and guide the promotion of the PM.

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