Texture, Nutrition, and Flavor of Different Freshwater Fish Muscles: Comparative Study and Molecular Docking
文献类型： 外文期刊
作者： Xia, Banghua 1 ; Zhang, Jiaming 2 ; Li, Chenhui 1 ; Wu, Song 1 ; Huang, Li 1 ; Qin, Dongli 1 ; Hao, Qirui 1 ; Gao, Lei 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Heilongjiang River Fisheries Res Inst, Harbin 150070, Peoples R China
2.Shandong Univ, Marine Coll, Weihai 264209, Peoples R China
3.Minist Agr & Rural Affairs, Supervis Inspect & Testing Ctr Fishery Environm &, Harbin 150070, Peoples R China
4.Minist Agr & Rural Affairs, Lab Qual & Safety Risk Assessment Aquat Prod Harbi, Harbin 150070, Peoples R China
5.Northeast Agr Univ, Coll Anim Sci & Technol, Harbin 150030, Peoples R China
关键词： HS-SPME-GC-MS; electronic nose; TPA; nutritional composition; molecular docking
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 13 期
页码：
收录情况： SCI
摘要： Cyprinus carpio, Parabramis pekinensis, Aristichthys nobilis, and Lateolabrax maculatus were systematically evaluated as crucial components of Chinese aquaculture with substantial market demand. Texture profile analysis (TPA) showed C. carpio had maximal hardness, while L. maculatus displayed optimal elasticity. Nutrient composition analysis revealed that the highest crude protein content was identified in L. maculatus, while a higher crude lipid level was recorded in C. carpio. Fatty acid profiling established L. maculatus as a superior source of monounsaturated fatty acids (MUFAs), whereas P. pekinensis was distinguished by its polyunsaturated fatty acid (PUFA) content. Volatile compounds were comprehensively analyzed using an electronic nose (e-nose) coupled with HS-SPME-GC-MS, resulting in the identification of 59 flavor compounds. Molecular docking demonstrated that hydrogen bonding and pi-pi stacking were identified as critical mechanisms governing flavor perception. These findings offer valuable information that can support improvements in aquaculture management practices and help inform consumer choices regarding fish quality.
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