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Geographical region traceability of wild topmouth culter (Culter alburnus) from Xingkai Lake based on muscle quality and aroma profiles

文献类型： 外文期刊

作者： Xia, Banghua 1 ; Hao, Qirui 2 ; Xue, Shuqun 1 ; Bing, Hui 1 ; Yu, Junfei 2 ; Zhao, Dandan 1 ; Gao, Congting 1 ; Ge, Yixiao 1 ; Liu, Chongxi 1 ;

作者机构： 1.Northeast Agr Univ, Harbin 150030, Peoples R China

2.Chinese Acad Fishery Sci, Heilongjiang River Fisheries Res Inst, Harbin 150070, Peoples R China

关键词： Culter alburnus; Xingkai Lake; Muscle quality; Aroma; Geographical traceability

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 438 卷

页码：

收录情况： SCI

摘要： The wild topmouth culter (Culter alburnus) from Xingkai Lake (XKL) is highly regarded for its delicious taste and unique flavor. In this study, based on muscle quality and aroma analysis, we first differentiated the XKL population from three wild populations in Heilongjiang Province and one artificially cultured population (from Xingkai Lake). Compared with the other populations, the XKL population has a significantly higher crude protein content, essential amino acid content, delicious amino acid content, and n-3/n-6 PUFA ratio. Additionally, it exhibits superior hardness, elasticity, chewiness, recoverability, and viscosity. E-nose detection analysis revealed that W1S, W2S, and W3S were the potential sensors contributing the most to the differences among the five populations. HS-SPME-GC-MS and multivariate regression analysis showed that 21 volatile flavor compounds were identified as key markers for geographical identification of the Xingkai Lake region. These findings will provide guidance for the geographical traceability and identification of the XKL population.

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