脆化新吉富罗非鱼品质特性及挥发性风味物质鉴定OA

This study aimed to investigate the quality characteristics and volatile flavor compounds of crispy New GIFT tilapia(CT).Using ordinary New GIFT tilapia(NT)as a control,a systematic comparison was made between the two regarding basic nutritional composition,freezing loss rate,cooking loss,color difference,texture,microstructure,and volatile flavor compounds.The results showed that the crude protein and crude fat contents of CT were 17.60%and 2.11%,respectively,significantly higher than those of NT(P<0.05).The freezing loss rate and cooking loss of CT were 2.97%and 35.00%,respectively,significantly lower than those of NT(P<0.05).The lightness(L*)value of raw CT was 70.20,significantly higher than that of NT(P<0.05).The hardness,chewiness,and cohesiveness of raw CT were 15.76 N,3 355.55,and 0.33,respectively,significantly higher than those of NT(P<0.05).Van Gieson(VG)staining results indicated an increase in connective tissue and collagen fiber content between the muscle bundles of CT.A total of 67 volatile flavor compounds were identified in both CT and NT.Compared with NT,23 volatile compounds showed increased abundance and 16 showed decreased abundance in CT.The study shows that the crispiness treatment significantly enhances the edible quality and flavor complexity of New GIFT tilapia.