Comparison of flavor of dorsal meat, belly meat and tail meat of Mylopharyngodon piceus
(1 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
2 National Research and Development Center for Processing Technology of Freshwater Aquatic Products, Shanghai 201306, China)
Abstract：The chemical composition of meat in different parts of freshwater fish is quite different. In order to further explore the difference in flavor of dorsal meat, belly meat and tail meat of Mylopharyngodon piceus, the difference in flavor between different parts (dorsal meat, belly meat and tail meat) of Mylopharyngodon piceus was studied, and the differences of water-soluble flavor substances and volatile components in the meat of three parts of Mylopharyngodon piceus were compared to provide reference for aquatic processing of Mylopharyngodon piceus. High performance liquid chromatography and amino acid analyzer were used to study the water-soluble flavor substances in the meat of different parts of Mylopharyngodon piceus. Electronic tongue technology was used to analyze the meat in different parts of Mylopharyngodon piceus. HS-SPME-GC-MS technology was used to study and compare the volatile components in the meat of different parts of Mylopharyngodon piceus. The results showed that electronic tongue analysis could effectively distinguish the difference between dorsal meat, belly meat and tail meat of Mylopharyngodon piceus, and the difference between flavor substances in the meat of three parts of Mylopharyngodon piceus was significant. The total free amino acid content of belly meat of Mylopharyngodon piceus was significantly higher than that of dorsal meat, while the tail meat had the lowest content. The K value is generally used to evaluate the freshness of aquatic products, defined as the percentage of HxR and Hx in the total amount of all related compounds of ATP. The K value of dorsal meat was 5.01%, which was significantly lower than that of belly meat (10.04%) and tail meat (12.87%), indicating that the sampling position should be indicated when K value is used to compare the freshness of meat. EUC value results showed that the belly meat taste was better than the dorsal meat taste, and the dorsal meat taste was better than the tail meat taste. Substances that contribute significantly to the flavor of Mylopharyngodon piceus include hexanal, 1-octen-3-ol, nonanal, 1-hexanol, heptanal, (E)-2-octenal and valeraldehyde. There were significant differences in water-soluble flavor components in the meat of three parts of Mylopharyngodon piceus, and some differences in volatile components. The flavor of belly meat and dorsal meat of Mylopharyngodon piceus is better than that of tail meat. When studying the flavor and freshness of Mylopharyngodon piceus, you should pay attention to distinguish the dorsal meat, belly meat and tail meat of Mylopharyngodon piceus.