Response of Atlantic salmon (Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater
Response of Atlantic salmon (Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater
复制标题
淡水和海水之间养殖时大西洋鲑鱼（Salmo salar）风味对环境盐度的响应
DOI：
10.1016/j.aquaculture.2020.735953
复制
发表时间：
2021-01-15
期刊：
影响因子：
4.5
通讯作者：
Gao, Qinfeng
中科院分区：
文献类型：
--
作者：
Duan, Zelin;Dong, Shuanglin;Gao, Qinfeng
大西洋鲑鱼（Salmo salar）是洄游鲑鱼和高端海鲜，被广泛养殖。它的生长发育过程需要经历从淡水到海水的阶段。盐度作为一个关键的环境因素，影响着大西洋鲑鱼的代谢，进而对其挥发性有机化合物（VOC）含量和口感产生很大影响。采用顶空气相色谱离子迁移谱法（HS-GC-IMS）和电子舌技术结合多元统计分析，对大西洋鲑鱼在5个不同生长阶段（淡水：8个月龄；海水：15、18、21和24个月龄；M1、M2、M3、M4和M5）的整体味道进行了VOCs检测和测定。测定了影响风味的游离氨基酸（FAAs）含量。利用HS-GC-IMS技术对大西洋大马哈鱼进行指纹图谱分析，鉴定出10个潜在标记物，其中淡水期1个，海水期3个，并显示出不同生长阶段的潜在标记物。电子舌头有效地区分了大西洋鲑鱼在淡水和海水阶段的整体味道。淡水期总FAA含量显著低于海水期，M3期鲜味FAA含量最高。因此，风味化合物可作为淡水和海水环境中大西洋鲑鱼养殖及其不同生长阶段的潜在标记物。本研究将为进一步提高大西洋鲑鱼养殖技术，研究大西洋鲑鱼从淡水向海水迁移过程中生理生化指标的变化提供参考数据。
Atlantic salmon (Salmo salar) are migratory salmonids and high-end seafood, and are widely cultivated. Its growth and development process needs to experience from freshwater to seawater phases. Salinity, as a key environmental factor, affects metabolism of Atlantic salmon, which in turn greatly affects its volatile organic compound (VOC) content and taste. We used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic tongue techniques combined with multivariate statistical analysis to detect VOCs and determine changes in the overall taste of Atlantic salmon in five different growth stages (freshwater: 8 months old; seawater: 15, 18, 21, and 24 months old; M1, M2, M3, M4, and M5, respectively). In addition, the content of free amino acids (FAAs) that affect flavor was determined. The fingerprint of Atlantic salmon from HS-GC-IMS identified ten potential markers, including one and three biomarkers in the freshwater and seawater phases, respectively, and showed the potential markers in each growth stage. The electronic tongue effectively distinguished the overall taste of Atlantic salmon in the freshwater and seawater phases. The total FAA content in the freshwater phase was significantly lower than that in the seawater phase, and the umami FAA level in M3 was the highest. Therefore, flavor compounds can be used as potential markers for Atlantic salmon culturing in freshwater and seawater environments and for their different growth stages. Our research will provide reference data for further improving its aquaculture technology and studying the changes of physiological and biochemical indicators during migration of Atlantic salmon from freshwater to seawater.