Analysis of Taste Compounds in Adult Stage of the Cultured Large Yellow Croaker (Larimichthys crocea)
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Abstract:
To explore the enhancement of flavor of the large yellow croaker cultured in deep-water cage, the differences of free amino acids, flavor nucleotides and electronic tongue potential in back muscle of the large yellow croaker cultured in deep-water cages at three stages (July 2016, October 2016 and January 2017) were compared. The results showed that the differences in the taste profile of the cultured large yellow croaker in different stages could be effectively distinguished by electronic tongue. The maximum potential variation of umami and richness was observed in January. The contents of umami amino acids (UAA) and bitter amino acids (BAA) in the cultured large yellow croaker reached the highest in October, and the contents of sweet amino acids (SAA) showed an upward trend during the three stages of cultivation. The content of taste nucleotide of the cultured large yellow croaker was greatly affected by the culture time. The contents of IMP, AMP and GMP all reached the highest in January. The TAV value of IMP in January was higher than 1, which contributed to the taste of the cultured large yellow croaker. Results of EUC showed that the cultured large yellow croaker had the highest EUC value in January with strong umami taste and therefore flavor quality of fish was improved. In conclusion, the culture model of deep-water cages could improve the taste quality of the large yellow croaker, and the best taste was obtained when the fish was transferred to the deep-water cage to January of the next year, which could provide a certain foundation for the improvement of quality and taste of the culture large yellow croaker.
