VC对暂养黄颡鱼肌肉风味的影响

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Abstract：Objective：TostudytheefectofdifferentconcentrationsofvitaminConthemusclefavorcharacteristicsoffasted andtemporarilyaisedyellowcatfish（Pelteobagrusfulvidraco），andtoprovideatheoreticalbasisforimprovingtheuscle flavorqualityoffreshyellowcatfish.Methods：Yellowcatfish wererandomlydivided intofourgroups：To-O（temporarily raised VC）， T5-0 （temporarily raised VC），T5-5 （temporarily raised 5d+5mg/L VC）， T5-10 （temporarily raised 5d+10mg/L VC），and 40 fish in each group，and the contents of free amino acids，free fatty acids，tastecompounds，andvolatileflavorcompounds inmuscle weredetected.Results：Therelativecontentsofswet and umamiaminoacidsinthemuscleofT5-10group weresignificantlyhigher thanthoseinTo-0，T5-0，andT5-5groups，and therelativecontentofbiteraminoacidswassignificantlylowerthanthatoftheother three groups.Therelativecontents of saturated fatyacidsandthe tastecharacteristicsofsour and biter substances intheT5-1O group were significantly lower than those in the TO-0，TO-5and T5-5 groups （P<0.05 ）.Thecontentof irritatingvolatile compounds decreased，and themuscle flavorwas enhanced.Conclusion：Adding 10mg/L VC to the water of yellow croaker undergoing fasting and temporary rearingcan significantly improve the muscle flavor of yellow croaker.

Keywords：Pelteobagrusfulvidraco;vitaminC;temporaryrearing;flavour DOI：10.7506/rlyj1001-8123-20250113-012

中图分类号：S981.14 文献标志码：A 文章编号：1001-8123（2025）10-0010-07

黄颡鱼（Pelteobagrusfulvidraco）隶属于鲶形目（Silurformes）、科（Bagride）、黄颡鱼属（Pelteobagrus），肉质鲜美，是我国的特种经济养殖鱼类之一，在东亚国家具有巨大的市场潜力[1-2]。（剩余15400字）