Analysis and Evaluation of Muscle Quality in Different Parts of the Bighead Carp (Aristichthys nobilis)

文献类型： 外文期刊

第一作者： Peng, Jiaqi

作者： Peng, Jiaqi;Peng, Jiaqi;Fan, Ruiqi;Ren, Yuanyuan;Sun, Huiwu;Cheng, Bo;Lu, Xiaorong;Yu, Yali

作者机构：

关键词： Aristichthys nobilis; different parts; nutritional composition; volatile component

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

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年卷期： 2023 年 12 卷 24 期

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收录情况： SCI

摘要： In this study, the bighead carp (Aristichthys nobilis) was the object of research to compare and analyze the contents of conventional nutrients, amino acids, fatty acids, inosinic acid, and earthy-smelling compounds (geosmin and 2-methylisoborneol) in muscles of its dorsal, belly, tail, opercula, eye socket, and mandible in order to evaluate their quality. The findings could inform recommendations for the consumption and processing of different muscle parts of the bighead carp. The results showed that the water content in the abdominal muscle was significantly lower than that in other parts, and the crude fat content was significantly higher than that in other parts (p < 0.05, the same below). Seventeen kinds of amino acids were detected in the muscles of the six parts of the fish, and the dorsal muscles had the highest umami amino acids, essential amino acids and total amino acids, which were 6.45 g/100 g, 6.82 g/100 g and 17.26 g/100 g, respectively. The total amount of essential amino acids in the muscle was higher than that in the FAO/WHO standard model. According to the AAS standard, the first limiting amino acid in the muscle of the six parts was valine (Val). There were 26 kinds of fatty acids in the abdomen, under the gill cover and in the eye socket muscles, and the content of polyunsaturated fatty acids in the mandibular muscles was the highest (45.41%). The content of inosine in the dorsal muscle was significantly higher than that in other parts. Geosmin was the main substance in the muscle. There was no correlation between the distribution of earthy-smelling compounds and fat content, but the content of earthy-smelling compounds in the muscle of the belly and eye socket was the highest. Therefore, the muscle quality of different parts of the bighead carp has its own characteristics, and targeted development and utilization can make more efficient use of bighead carp resources.

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