Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals and Ethics Approval
2.2. Materials
2.3. Sample Preparation
2.4. Physicochemical Analysis
2.5. Volatile Compound Analysis
2.6. E-Nose Analysis
2.7. E-Tongue Analysis
2.8. Determination of FAAs
2.9. ATP-Associated Compounds and K-Values
2.10. Sensory Analysis
2.11. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Parameters
3.2. Volatile Compounds
3.3. E-Nose
3.4. E-Tongue
3.5. FAAs
3.6. ATP-Associated Compounds and K-Values
3.7. Sensory Evaluation
3.8. Correlation Analysis between E-Nose, FAAs, and GC–MS
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Content (g/100g) | |||||
---|---|---|---|---|---|---|
JA | CA | JB | CB | JT | CT | |
Crude protein | 20.14 ± 0.38 b | 17.59 ± 0.23 d | 21.55 ± 0.57 a | 18.50 ± 0.46 c | 20.04 ± 0.33 b | 16.86 ± 0.28 d |
Crude fat | 4.84 ± 0.13 b | 6.13 ± 0.12 a | 4.70 ± 0.19 b | 5.94 ± 0.21 a | 4.46 ± 0.15 b | 5.98 ± 0.12 a |
Moisture | 73.92 ± 4.24 a | 75.79 ± 4.78 a | 72.95 ± 4.89 a | 75.29 ± 1.99 a | 74.98 ± 2.32 a | 76.36 ± 5.92 a |
Ash | 1.18 ± 0.01 ab | 1.05 ± 0.02 d | 1.22 ± 0.01 a | 1.09 ± 0.01 c | 1.16 ± 0.02 b | 1.05 ± 0.01 d |
No | Volatile Compounds | Content (μg kg−1) | |||||
---|---|---|---|---|---|---|---|
JA | CA | JB | CB | JT | CT | ||
Alcohols | |||||||
1 | 1-Octanol | – | – | 1.87 ± 0.12 a | 1.20 ± 0.02 b | – | – |
2 | 1,3,5-Benzetriol | 1.05 ± 0.03 a | – | 0.87 ± 0.01 a | – | – | – |
3 | 11-Bromo-1-undecanol | – | – | 1.78 ± 0.01 a | – | – | – |
4 | Palmidrol | – | – | 2.66 ± 0.23 a | – | – | – |
5 | Sorbitol | – | – | 1.49 ± 0.01 a | – | – | – |
6 | 1-Tetradecanol | – | – | 2.64 ± 0.21 b | – | 4.99 ± 0.13 a | – |
7 | Hexaethylene glycol | – | – | 2.26 ± 0.19 a | – | – | – |
8 | Isoamyl alcohol | – | – | 1.06 ± 0.01 a | – | – | – |
9 | 2,5,8,11,14-Pentaoxahexadecan-16-ol | – | – | 1.38 ± 0.08 a | – | – | – |
10 | Glycerol, 3TBDMS derivative | – | – | 1.52 ± 0.12 a | – | – | – |
11 | 3,4-Dihydroxyphenylglycol, 4TMS derivative | – | – | 1.53 ± 0.18 a | – | – | – |
12 | Tetraethylene glycol | – | – | 1.50 ± 0.10 a | – | – | – |
13 | 2-[2-[2-[2-[2-[2-[2-(2-Hydroxyethoxy)ethoxy]ethoxy]ethoxy]ethoxy]ethoxy]ethoxy]ethanol | – | – | 0.92 ± 0.02 a | – | – | – |
14 | 4-Octanol, 4,7-dimethyl- | – | – | 2.64 ± 0.20 a | – | – | – |
15 | 1,5-Anhydro-2-O-acetyl-3,4,6-tri-O-methyl-D-glucitol | – | – | 0.94 ± 0.01 a | – | – | – |
16 | (R)-2,4-Dihydroxy-N-(3-hydroxypropyl)-3,3-dimethylbutyramide | – | – | 1.07 ± 0.01 a | – | – | – |
17 | 1-nonanol | 0.81 ± 0.02 b | 1.45 ± 0.02 a | – | 1.39 ± 0.02 a | – | – |
18 | 1-Hexanol | 19.88 ± 0.69 a | 21.11 ± 0.87 a | 20.71 ± 0.59 a | 22.93 ± 0.54 a | 17.59 ± 0.60 b | 17.64 ± 0.61 b |
19 | 4-Methylmannitol | – | – | – | – | 2.68 ± 0.02 a | – |
20 | 1-Butanol,3-(1-ethoxyethoxy)-4,4,4-trifluoro- | – | – | – | – | 2.34 ± 0.01 a | – |
21 | Triethylene glycol monododecyl ether | – | – | – | 1.45 ± 0.02 b | 2.68 ± 0.02 a | – |
22 | Glycerol, 1,2-di(TMS)- | – | – | – | 4.00 ± 0.03 a | – | – |
23 | 3-Methyl-5-methoxy-1-pentanol | – | – | – | 1.34 ± 0.01 a | – | – |
24 | 3-Methoxy-hexane-1,6-diol | – | – | – | 1.27 ± 0.02 a | – | – |
25 | 3,7,11,15-Tetramethyl-2-hexadecen-1-ol | – | 5.62 ± 0.26 b | 6.17 ± 0.04 a | – | – | – |
26 | 1,2,4-Cyclopentanetriol | – | 1.32 ± 0.02 a | – | – | – | – |
27 | 2-Octyldecanol | – | – | – | – | – | 0.44 ± 0.01 a |
28 | Nonaethylene glycol | – | – | – | – | – | 23.67 ± 0.18 a |
29 | Fucoxanthin | – | – | – | – | 2.95 ± 0.12 a | – |
Total alcohols | 21.74 ± 0.74 f | 29.50 ± 1.17 e | 52.47 ± 2.14 a | 33.58 ± 0.66 c | 33.23 ± 0.90 c | 41.75 ± 0.80 b | |
Aldehydes | |||||||
30 | 2,5-Dihydroxybenzaldehyde | 3.77 ± 0.02 c | 4.34 ± 0.08 b | 3.00 ± 0.10 e | 4.16 ± 0.02 b | 6.61 ± 0.07 a | 4.30 ± 0.06 b |
31 | 1-nonanal | 3.52 ± 0.10 a | 1.07 ± 0.03 d | 3.59 ± 0.03 a | 1.13 ± 0.01 d | 3.06 ± 0.11 b | 2.58 ± 0.05 c |
32 | 3-Methylbutanal | 6.97 ± 0.05 a | 4.16 ± 0.24 d | 5.81 ± 0.34 c | 3.91 ± 0.32 e | 6.42 ± 0.56 b | 3.93 ± 0.16 e |
33 | Hexanal | – | – | – | – | 2.37 ± 0.02 a | – |
34 | Vanillin | 4.38 ± 0.10 a | – | 3.43 ± 0.12 b | – | – | – |
35 | 3-Hydroxy-4-methoxybenzaldehyde | – | – | – | 2.72 ± 0.05 b | 4.25 ± 0.16 a | – |
36 | 2-dodecenal | – | – | – | – | 1.91 ± 0.03 b | 3.98 ± 0.09 a |
Total aldehydes | 18.64 ± 0.29 b | 9.57 ± 0.35 e | 15.83 ± 0.59 c | 11.92 ± 0.40 d | 24.62 ± 0.95 a | 14.79 ± 0.36 c | |
Ketones | |||||||
37 | Xanthoxylin | – | – | – | 8.65 ± 0.17 a | – | – |
38 | 5-Decanone | – | – | – | – | – | 1.34 ± 0.02 a |
39 | 5,5-dichloro-4-Spirohexanone | – | 1.82 ± 0.08 a | – | – | – | – |
Total ketones | 0 | 1.82 ± 0.08 b | 0 | 8.65 ± 0.17 a | 0 | 1.34 ± 0.02 c | |
Esters | |||||||
40 | Butyric acid pentadecyl ester | – | – | – | 2.62 ± 0.11 a | – | – |
41 | Propanoic acid, dimethyl (ethenyl)silyl ester | – | – | – | – | – | 1.95 ± 0.04 a |
42 | Diglycolic acid, 2-chloro-6-fluorophenyl nonyl ester | – | – | – | – | – | 1.86 ± 0.02 a |
43 | Diethyl sulfate | – | – | 0.86 ± 0.02 a | – | – | – |
44 | Methyl myristoleate | – | – | 1.30 ± 0.03 a | – | – | – |
45 | Isopropyl palmitate | 0.89 ± 0.02 b | – | 2.29 ± 0.14 a | – | – | – |
46 | Triethyl borate | – | – | 1.11 ± 0.01 a | – | – | – |
47 | Glycerol monostearate | – | – | 1.58 ± 0.08 a | – | – | – |
48 | di(Butoxyethyl)adipate | – | – | 2.04 ± 0.10 a | – | – | – |
49 | Methyl 2-hydroxystearate | – | – | 0.89 ± 0.02 a | – | – | – |
50 | Dimethyl dl-malate | – | – | 0.84 ± 0.01 a | – | – | – |
51 | Methyl acetylglycinate | – | – | 0.80 ± 0.03 a | – | – | – |
52 | Isobutyl 3-hydroxy-2-methylenebutanoate | – | – | 0.85 ± 0.01 a | – | – | – |
53 | Hexanoic acid, cyclohexyl ester | – | – | 0.86 ± 0.02 a | – | – | – |
54 | Propanoic acid, 2-methyl-, octyl ester | – | – | 1.06 ± 0.01 a | – | – | – |
55 | Hexacosanoic acid, methyl ester | – | – | 1.60 ± 0.09 a | – | – | – |
56 | Heptanoic acid, octyl ester | – | – | 0.94 ± 0.03 a | – | – | – |
57 | Methyl benzoate | 3.19 ± 0.13 e | – | 6.24 ± 0.29 b | 5.21 ± 0.10 c | 7.66 ± 0.32 a | 6.12 ± 0.21 b |
58 | Propanoic acid, 3-ethoxy-, ethyl ester | – | – | 1.86 ± 0.08 a | – | – | – |
59 | Heptanoic acid, propyl ester | – | – | 0.87 ± 0.05 a | – | – | – |
60 | ethyl-2-methylbutanoate | – | – | 6.01 ± 0.62 a | – | – | – |
61 | ENT-337 | – | – | 0.89 ± 0.02 a | – | – | – |
62 | L-Citrulline, N,N’-bis(dimethylaminomethylene)-, methyl ester | – | – | 1.88 ± 0.07 a | – | – | – |
63 | 2-Isoxazolidinecarboxylic acid, ethyl ester | – | – | 0.79 ± 0.02 a | – | – | – |
64 | Silicic acid, diethyl bis(trimethylsilyl) ester | 3.62 ± 0.22 b | – | – | 4.18 ± 0.31 a | – | – |
65 | Glycylglycine ethyl ester | 1.11 ± 0.02 a | – | – | – | – | – |
66 | Carbamodithioic acid, diethyl-, methyl ester | 3.67 ± 0.31 b | – | – | 9.42 ± 0.49 a | – | – |
67 | Imidodicarbonic acid, diethyl ester | 0.95 ± 0.05 a | – | – | – | – | – |
68 | (2-Bromomethyl-[1,3]dioxolan-2-yl)-acetic acid, methyl ester | – | – | – | – | 2.42 ± 0.14 a | – |
69 | Pentyl (3S)-3-hydroxy-5-methoxypentanoate | – | – | – | 0.98 ± 0.01 c | 3.16 ± 0.16 a | 2.45 ± 0.08 b |
70 | Butanoic acid, 4-ethoxy-, methyl ester | – | – | – | – | 3.93 ± 0.28 a | – |
71 | (E)-3,7,11-Trimethyldodec-2-enoic acid, methyl ester | – | – | – | – | 1.80 ± 0.09 a | – |
72 | Heptadecanoic acid, 9-methyl-, methyl ester | – | – | – | – | 4.28 ± 0.44 a | – |
73 | Pentanoic acid, 2-hydroxy-3-methyl-, methyl ester | – | – | – | – | 2.70 ± 0.10 a | – |
74 | Boric acid (H3BO3), tris(1-methylethyl) ester | – | – | – | – | 1.52 ± 0.09 a | – |
75 | 4-Methylmannonic.delta.- lactone | – | – | – | – | 1.99 ± 0.11 a | – |
76 | 3-(1-Ethoxy-ethoxy)-2-ethyl-butyric acid, ethyl ester | – | – | – | – | 3.31 ± 0.28 a | – |
77 | Isobutyl 2,5,8,11-tetraoxatridecan-13-yl carbonate | – | – | – | – | 2.10 ± 0.12 a | – |
78 | 3-Deoxy-d-mannoic lactone | – | – | – | 0.98 ± 0.02 a | – | – |
79 | Propanoic acid, 2-methyl-, decyl ester | – | – | – | 1.76 ± 0.15 a | – | – |
80 | l-(+)-Ascorbic acid 2,6-dihexadecanoate | – | – | – | 1.28 ± 0.04 a | – | – |
81 | Trimethylene borate | – | – | – | 3.17 ± 0.36 a | – | – |
82 | Methyl octa-O-methyllaminaribionate | – | – | – | 1.10 ± 0.09 a | – | – |
83 | Methyl-(aminosulfanyl)formate | – | – | – | 1.14 ± 0.04 a | – | – |
84 | Propyl (3S)-3-hydroxy-5-methoxypentanoate | – | – | – | 2.21 ± 0.20 a | – | – |
85 | Ethanol, 2-[2-(2-methoxyethoxy)ethoxy]-, acetate | – | – | – | 1.30 ± 0.07 a | – | – |
86 | Tetraethyleneglycol monomethylether | – | – | – | 0.99 ± 0.03 a | – | – |
87 | Butanoic acid, nonyl ester | – | 1.83 ± 0.24 a | – | – | – | – |
88 | Methyl 3-hydroxytetradecanoate | – | – | – | – | – | 1.37 ± 0.11 a |
89 | Octaethylene glycol monododecyl ether | – | – | – | – | – | 2.07 ± 0.09 a |
90 | Nonanoic acid, 9-oxo-, ethyl ester | – | – | – | – | – | 1.60 ± 0.13 a |
91 | Methyl 5-methoxy-3-oxovalerate | – | – | – | – | – | 1.28 ± 0.07 a |
92 | 7-Hexadecenoic acid, methyl ester, (Z)- | – | – | – | – | – | 9.15 ± 0.83 a |
Total esters | 13.43 ± 0.75 d | 1.83 ± 0.24 e | 35.56 ± 1.82 b | 36.34 ± 2.02 b | 42.27 ± 2.13 a | 27.85 ± 1.61 c | |
Hydrocarbons | |||||||
93 | Hexane, 3-methyl- | – | – | 1.44 ± 0.08 a | – | – | – |
94 | Trichloromethane | – | – | 1.20 ± 0.03 a | 1.23 ± 0.04 a | – | – |
95 | Heneicosane | 7.34 ± 0.52 d | 2.76 ± 0.14 e | 2.32 ± 0.12 f | 9.91 ± 0.43 c | 28.41 ± 0.98 b | 33.37 ± 2.09 a |
96 | Pentatriacontane | – | – | 3.05 ± 0.24 a | – | – | – |
97 | Dodecane, 2-methyl- | – | – | 1.64 ± 0.10 a | – | – | – |
98 | Propane, 1,1’-[ethylidenebis(oxy)]bis- | – | – | 1.05 ± 0.06 a | – | – | – |
99 | trans-Calamenene | – | – | 0.93 ± 0.06 a | – | – | – |
100 | Heptadecane | 1.92 ± 0.10 b | – | – | – | 5.6 ± 0.30 a | – |
101 | cis-Calamenene | 1.55 ± 0.19 b | – | – | – | 3.26 ± 0.24 a | – |
102 | Oxetane, 2-propyl- | – | – | – | – | – | 1.31 ± 0.09 a |
103 | Heptadecane, 7-methyl- | – | – | – | – | – | 18.73 ± 2.05 a |
104 | 1,4,7-Triazacyclononane, 1-benzoyl- | – | – | – | – | – | 2.69 ± 0.08 a |
105 | 1-Tetracosene | – | – | – | – | – | 3.99 ± 0.23 a |
106 | 1-Eicosyne | – | – | – | – | 2.00 ± 0.10 a | |
Total hydrocarbons | 10.81 ± 0.81 e | 2.76 ± 0.14 f | 11.63 ± 0.79 c | 11.14 ± 0.47 d | 37.27 ± 1.52 b | 62.09 ± 4.64 a | |
Ethers | |||||||
107 | Estragole | – | – | 4.93 ± 0.65 a | – | – | – |
108 | 2-(2-Methoxyethoxy)ethanol | – | – | 1.07 ± 0.02 a | – | – | – |
109 | 2-[2-(hexyloxy)ethoxy]-ethanol | – | – | 0.93 ± 0.05 a | – | – | – |
110 | Tetraethylene glycol diethyl ether | – | – | 1.04 ± 0.10 a | – | – | – |
111 | Ethanol, 2-(2-ethoxyethoxy)- | – | – | 0.78 ± 0.02 a | – | – | – |
112 | Undecaethylene glycol monomethyl ether | 1.16 ± 0.10 a | – | – | – | – | – |
113 | Eicosyl methyl ether | – | 2.25 ± 0.16 a | – | – | – | – |
114 | Anethole | 3.12 ± 0.16 c | 2.90 ± 0.10 c | 4.28 ± 0.29 b | 2.63 ± 0.11 e | 6.43 ± 0.46 a | 2.39 ± 0.08 d |
Total ethesrs | 4.28 ± 0.26 d | 5.15 ± 0.26 c | 13.03 ± 1.13 a | 2.63 ± 0.11 e | 6.43 ± 0.46 b | 2.39 ± 0.08 f | |
Others | |||||||
115 | 3-Phenylindole | – | – | 1.76 ± 0.08 a | – | – | – |
116 | 1,2-Bis(trimethylsilyl)benzene | – | – | 0.91 ± 0.03 a | – | – | – |
117 | Butylated Hydroxytoluene | 2.61 ± 0.26 b | – | 3.59 ± 0.15 a | – | – | – |
118 | Azulene | – | 1.38 ± 0.08 a | – | – | – | – |
119 | Naphthalene | – | – | – | 1.45 ± 0.08 a | – | 1.36 ± 0.06 a |
Total others | 5.73 ± 0.48 c | 4.28 ± 0.38 d | 10.54 ± 0.55 a | 4.08 ± 0.19 e | 6.43 ± 0.46 b | 3.75 ± 0.16 f |
Amino Acid Species | Taste Attribute | Content (g Amino Acid/100 g Protein) | |||||
---|---|---|---|---|---|---|---|
2222 | JA | CA | JB | CB | JT | CT | |
Aspartic acid ▲ (Asp) | Umami/sour (+) | 5.96 ± 0.17 a | 5.46 ± 0.27 c | 5.69 ± 0.13 b | 5.15 ± 0.21 d | 5.70 ± 0.16 b | 5.18 ± 0.23 d |
Threonine ▲ (Thr) | Sweet (+) | 2.01 ± 0.08 a | 1.92 ± 0.03 ab | 1.96 ± 0.09 ab | 1.80 ± 0.07 b | 2.00 ± 0.04 a | 1.83 ± 0.17 b |
Serine ▲ (Ser) | Sweet (+) | 2.11 ± 0.02 a | 2.03 ± 0.04 ab | 2.04 ± 0.04 ab | 1.91 ± 0.06 b | 2.05 ± 0.03 ab | 1.92 ± 0.02 b |
Glutamic acid ▲ (Glu) | Umami/sour (+) | 7.94 ± 0.06 a | 7.32 ± 0.11 d | 7.53 ± 0.12 c | 6.77 ± 0.19 f | 7.78 ± 0.08 b | 6.94 ± 0.18 e |
Glycine ▲ (Gly) | Sweet (+) | 3.20 ± 0.01 a | 2.95 ± 0.08 b | 2.84 ± 0.04 bc | 2.62 ± 0.05 d | 2.99 ± 0.01 b | 2.73 ± 0.01 cd |
Alanine ▲ (Ala) | Sweet (+) | 3.66 ± 0.16 a | 3.37 ± 0.16 b | 3.53 ± 0.13 ab | 3.17 ± 0.13 c | 3.47 ± 0.15 b | 3.18 ± 0.12 c |
Cysteine (Cys) | Bitter/sweet/sulfur (-) | 0.15 ± 0.02 a | 0.10 ± 0.01 a | 0.18 ± 0.02 a | 0.17 ± 0.03 a | 0.23 ± 0.01 a | 0.15 ± 0.02 a |
Valine ▼ (Val) | Sweet/bitter (-) | 1.57 ± 0.13 a | 1.48 ± 0.10 a | 1.53 ± 0.07 a | 1.42 ± 0.13 a | 1.57 ± 0.13 a | 1.47 ± 0.06 a |
Methionine ▼ (Met) | Bitter/sweet/sulfur (-) | 1.48 ± 0.03 b | 1.46 ± 0.09 b | 1.55 ± 0.07 b | 1.47 ± 0.16 b | 1.74 ± 0.10 a | 1.44 ± 0.14 b |
Isoleucine ▼ (Ile) | Bitter (-) | 1.32 ± 0.04 a | 1.27 ± 0.12 a | 1.29 ± 0.07 a | 1.27 ± 0.11 a | 1.33 ± 0.15 a | 1.26 ± 0.14 a |
Leucine ▼ (Leu) | Bitter (-) | 4.11 ± 0.15 a | 3.76 ± 0.17 b | 4.01 ± 0.17 a | 3.62 ± 017 b | 4.04 ± 0.14 a | 3.63 ± 0.19 b |
Tyrosine ▼ (Tyr) | Bitter (-) | 1.96 ± 0.08 a | 1.93 ± 0.04 a | 2.00 ± 0.02 a | 1.88 ± 0.04 a | 2.04 ± 0.05 a | 1.89 ± 0.10 a |
Phenylalanine ▼ (Phe) | Bitter (-) | 2.13 ± 0.18 a | 1.93 ± 0.17 bc | 2.07 ± 0.13 ab | 1.84 ± 0.12 c | 2.03 ± 0.12 ab | 1.83 ± 0.11 c |
Lysine ▼ (Lys) | Sweet/bitter (-) | 4.87 ± 0.15 a | 4.38 ± 0.13 c | 4.63 ± 0.16 b | 4.18 ± 0.18 d | 4.68 ± 0.14 b | 4.23 ± 0.16 cd |
Histidine ▼ (His) | Bitter (-) | 1.57 ± 0.02 a | 1.33 ± 0.04 bc | 1.63 ± 0.08 a | 1.31 ± 0.03 bc | 1.47 ± 0.09 ab | 1.29 ± 0.07 c |
Arginine ▼ (Arg) | Sweet/bitter (-) | 2.96 ± 0.01 a | 2.75 ± 0.08 b | 2.82 ± 0.06 ab | 2.66 ± 0.08 b | 2.90 ± 0.11 a | 2.67 ± 0.05 b |
Proline ▲ (Pro) | Sweet/bitter (+) | 2.09 ± 0.03 a | 1.97 ± 0.03 ab | 1.95 ± 0.03 ab | 1.73 ± 0.04 c | 2.03 ± 0.05 a | 1.85 ± 0.03 bc |
Total | 49.09 ± 2.54 a | 45.42 ± 1.78 bc | 47.24 ± 1.20 b | 42.96 ± 0.94 c | 48.05 ± 2.61 ab | 43.46 ± 1.65 c |
ATP-Associated Compounds | Content (mg/kg) | |||||
---|---|---|---|---|---|---|
JA | CA | JB | CB | JT | CT | |
ATP | 156.39 ± 6.86 b | 151.62 ± 5.12 c | 171.55 ± 6.51 a | 165.04 ± 6.43 a | 151.61 ± 5.27 c | 148.07 ± 6.11 d |
ADP | 272.65 ± 10.86 b | 231.94 ± 11.23 d | 282.26 ± 10.22 a | 248.25 ± 11.36 c | 218.52 ± 10.13 e | 218.21 ± 11.38 e |
AMP | 84.39 ± 5.92 b | 68.66 ± 5.90 d | 87.91 ± 5.91 a | 60.78 ± 5.90 e | 81.19 ± 4.63 c | 66.75 ± 6.58 d |
IMP | 1951.19 ± 36.34 d | 2009.11 ± 43.91 c | 2258.22 ± 40.46 a | 2243.75 ± 43.26 a | 2113.24 ± 37.20 b | 2101.44 ± 42.98 b |
HxR | 202.29 ± 12.03 e | 212.88 ± 11.45 d | 264.10 ± 11.49 a | 200.21 ± 11.76 e | 258.69 ± 11.95 b | 231.49 ± 10.35 c |
Hx | 72.98 ± 4.52 a | 62.23 ± 2.54 b | 29.82 ± 2.56 e | 41.64 ± 3.43 d | 39.00 ± 3.81 d | 55.69 ± 2.26 c |
k | 10.05 ± 0.43 a | 10.05 ± 0.41 a | 9.50 ± 0.52 a | 8.17 ± 0.99 a | 10.40 ± 0.38 a | 10.18 ± 0.87 a |
Samples | JA | CA | JB | CB | JT | CT |
---|---|---|---|---|---|---|
Texture | ||||||
Tenderness | 4.04 ± 0.26 a | 2.82 ± 0.33 b | 3.94 ± 0.22 a | 2.69 ± 0.36 b | 3.36 ± 0.43 ab | 3.12 ± 0.38 ab |
Springiness | 3.91 ± 0.22 a | 2.51 ± 0.42 b | 3.87 ± 0.41 a | 2.59 ± 0.36 b | 3.70 ± 0.52 a | 2.60 ± 0.43 b |
Chewiness | 4.23 ± 0.34 a | 3.13 ± 0.56 ab | 3.92 ± 0.46 ab | 3.85 ± 0.26 ab | 2.83 ± 0.20 ab | 2.71 ± 0.55 b |
Odor | ||||||
Fishy | 2.38 ± 0.31 b | 3.47 ± 0.29 a | 2.17 ± 0.51 b | 3.44 ± 0.49 a | 2.18 ± 0.21 b | 3.60 ± 0.28 a |
Earthy | 1.20 ± 0.32 b | 3.11 ± 0.34 a | 1.18 ± 0.18 b | 3.88 ± 0.41 a | 1.54 ± 0.40 b | 2.99 ± 0.30 a |
Taste | ||||||
Fishy | 2.87 ± 0.28 ab | 3.61 ± 0.37 a | 2.75 ± 0.25 b | 3.65 ± 0.18 a | 2.80 ± 0.29 b | 3.18 ± 0.33 ab |
Earthy | 1.10 ± 0.37 b | 3.24 ± 0.40 a | 1.45 ± 0.49 b | 3.26 ± 0.54 a | 1.68 ± 0.12 b | 3.29 ± 0.29 a |
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Chen, H.; Pan, D.; Du, H.; Ma, J.; Kong, B.; Diao, J. Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market. Foods 2022, 11, 2594. https://doi.org/10.3390/foods11172594
Chen H, Pan D, Du H, Ma J, Kong B, Diao J. Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market. Foods. 2022; 11(17):2594. https://doi.org/10.3390/foods11172594
Chicago/Turabian StyleChen, Hongsheng, Deyin Pan, Hongzhen Du, Jinming Ma, Baohua Kong, and Jingjing Diao. 2022. "Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market" Foods 11, no. 17: 2594. https://doi.org/10.3390/foods11172594