Nutritional Assessment and Analysis of Flavor Substances in Different Parts of Pneumatophorus japonicus
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Abstract:
Mackerel was used as the object of this study. The essential components, total amino acid composition, fatty acid composition, nutritive value, and flavor substances of different parts of the fish (dorsal, ventral, and tail muscles) were determined. The results showed that among the parts examined, the highest fat content was seen in ventral muscle (4.2%), and the lowest fat content was seen in dorsal muscle. Tail muscle had the lowest protein content (71.26%). Differences in overall amino acid composition were not significant, and glutamate content was the most abundant amino acid, reaching 268 mg/100 g. The largest and the smallest number of different types of fatty acids were found in the dorsal muscle (33 types) and tail muscle (26 types), respectively, and high DHA and EPA concentrations were found in each part. The electronic nose showed differences in the volatile components of the three parts. There were 31, 32, and 25 kinds of volatile components detected in the dorsal, ventral, and tail muscles, respectively. The free amino acid content of dorsal and ventral muscles were similar, but were significantly different from that of tail muscle. The content of nucleotides in the dorsal muscle was higher than that in the other two parts. Inosine monophosphate (IMP) was the most abundant nucleotide found in the mackerel parts, and the content were 452.71, 441.33, and 448.26 mg/100 g, in the dorsal, ventral, and tail muscles, respectively. These results will provide some reference values for sorting and deep processing of mackerel.
