| Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus(Octopus vulgaris) |
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| 作者姓名： | LUO Qihao WANG Weijun LI Zan ZHU Xinghua WANG Xue ZHANG Tonghua XU He YANG Jianmin |
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| 作者单位： | School of Agriculture;National Demonstration Center for Experimental Fisheries Science Education;Shandong Huachun Fisheries Co.;Jiangsu Baoyuan Biotechnology Co. |
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| 基金项目： | supported by the earmarked fund for the Modern Agro-Industry Technology Research System (No. CARS-49);the Natural Science Foundation of Shan-dong Province (No. ZR2018BC052);the Entrepreneurship and Innovation Talents programme of Jiangsu Province of China (2020–2023);the Huaguo Mountain Talent Pro-gramme of Lianyungang City Jiangsu Province (2019–2022)。 |
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| 摘 要： | Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.
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| 关 键 词： | Octopus vulgaris volatile flavor substances fatty acids amino acids diet effect |
Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus(Octopus vulgaris) |
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| LUO Qihao,WANG Weijun,LI Zan,ZHU Xinghua,WANG Xue,ZHANG Tonghua,XU He,YANG Jianmin.Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus(Octopus vulgaris)[J].Journal of Ocean University of China,2021(2). |
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| Abstract: | Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients. |
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