Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea

Abstract

A comparative study on the volatile compounds in cooked muscle of wild and farmed large yellow croaker (LYC) was conducted. The two farmed LYC groups were fed with diets containing 44% (CF) and 25% (LF) of fish meal (FM) respectively. Results showed that 48 volatiles, including aldehydes, alcohols, ketones, hydrocarbons, aromatics, acids, esters, furans and miscellaneous compound, were detected in cooked fillets. The LF group had significantly lower amounts of total aldehydes and ketones, higher content of miscellaneous compound in cooked fillets than that in the CF and wild groups (p < .05). Compared with the wild group, the LF group had significantly lower amounts of total alcohols, acids and esters, while the CF group had significantly lower amounts of total aldehydes, higher content of total ketones in cooked muscle (p < .05). According to the principal component analysis (PCA), some volatiles (propanal, nonanal, etc.) could be considered as sensitive indicators to classify cooked muscle samples. In conclusion, differences in the volatiles in the cooked muscle between the wild and farmed LYC have been found. Low level of dietary FM (25%) changed the volatile profiles in cooked fillets of farmed LYC. A PCA may be useful to screen potential volatiles to classify cooked muscle samples in this study.

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

“…The volatile flavour components in fish oil mainly comprise aldehydes, alcohols, ketones, acids, and alkanes (Mu et al ., 2017). As previously reported, aldehydes are mainly derived from oxidative degradation of UFAs, and their sensory thresholds are generally very low, which greatly contributes to the overall flavour, and directly affect the flavour of fish oil (Liu et al ., 2020).…”

“…Unsaturated bonds in oil are destroyed to form peroxides, which are decomposed into many toxic substances in turn (Endo, 2016). The higher content of unsaturated fatty acids (UFAs) makes the quality of aquatic products more vulnerable to lipid changes (Honold et al ., 2016; Mu et al ., 2017). Consequently, determining the lipid composition of fish is of great significance to evaluate its preservation effect (Meng et al ., 2022).…”

Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum

“…It was obvious that the fishy odorant candidates, for example, 1‐octen‐3‐ol, hexanal, non‐(2 E )‐enal, and ( E , E )‐2,4‐decadienal, disappeared after the fermentation. Subsequently, OAVs were analyzed by dividing the contents with related thresholds according to literatures (Anupam et al., 2010; Chen et al., 2016; Guo et al., 2019; Jia et al., 2019; Liu et al., 2019; Lu et al., 2019; Marsil & Laskonis, 2014; Mu et al., 2017; Narbona et al., 2010; Qian & Wang, 2005; Van Gemert, 2011). In the untreated B .…”

“…In order to elucidate whether changes of fishy odorant candidates were responsible to the decreased fishy note or not, potential contributors of fishy note, for example, 1-octen-3-ol, hexanal, non-(2E)-enal, (E,E)-2,4-decadienal, 3,5-octadien-2-one, and 2-pentyl-furan, were quantitatively analyzed using their standards curves correspondingly. As shown in et al, 2010;Chen et al, 2016;Guo et al, 2019;Jia et al, 2019;Liu et al, 2019;Lu et al, 2019;Marsil & Laskonis, 2014;Mu et al, 2017;Narbona et al, 2010;Qian & Wang, 2005;Van Gemert, 2011). In the untreated B. fusco-purpurea, OAVs of 1-octen-3-ol, non-(2E)-enal, (E,E)-2,4-decadienal, 2-pentyl-furan, 2-octen-1-ol, and nonanal were 4,693, 1,275, 1,000, 3,376, 1,928, and 7,045, respectively (Table 3).…”

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

“…It has been reported that dietary plant protein and oil sources significantly reduce the contents of the volatiles and improve the nutritional value in fillets of gilthead sea bream [ 5 ]. Low level of dietary fish meal (25%) changes the volatile profiles in cooked fillets of farmed large yellow croaker [ 6 ]. The dietary lipid sources (fish oil and krill oil) help to produce more pleasant flavors by increasing the relative levels of 3-methylbutanal, heptanal, benzaldehyde and nonanal in crab muscle, and the diets with marine oil elevate polyunsaturated fatty acids in muscle [ 7 ].…”