Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 235 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032112

Evaluation of nutritional quality and flavor value in Katsuwonus pelamis cooking liquid

  • DAI Li ,
  • LIU Dan ,
  • ZHANG Di ,
  • JI Hongwu ,
  • LIU Shucheng ,
  • SU Weiming ,
  • SONG Wenkui
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(College of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China)
    3(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China)
    4(Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China)
    5(Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China)
    6(Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    7(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-04-25

  Revised date: 2022-05-31

  Online published: 2023-07-13

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Abstract

This study evaluated the nutritional value of Katsuwonus pelamis cooking liquid by measuring the main nutritional components and flavor components of Katsuwonus pelamis cooking liquid to lay a foundation for the further development and utilization of anchovy cooking liquid resources.Results showed that the protein content of freeze-dried powder in Katsuwonus pelamis cooking liquid was (55.69±0.38)%, crude ash content was (32.42±0.02)%, and crude fat content was (0.58±0.04)%.The content of glycine in total amino acids was the highest, accounting for about (28.81±0.84)%.Among all fatty acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids accounted for (38.31±0.65)%, (30.83±0.77)%, and (30.86±1.42)%, respectively.There were 38 kinds of volatile flavor components determined by GC-MS, 15 kinds of aldehydes were the most, followed by 10 kinds of alkanes, 6 kinds of ketones, 3 kinds of heterocycles, and 3 kinds of alcohols.The content of functional components carnosine was (10.43±2.74) mg/g and anserine was (19.24±1.78) mg/g.This study can provide a theoretical reference for the processing and utilization of Katsuwonus pelamis cooking liquid.

Key words： Katsuwonus pelamis; cooking liquid; component analysis; flavor substance

Cite this article

DAI Li , LIU Dan , ZHANG Di , JI Hongwu , LIU Shucheng , SU Weiming , SONG Wenkui . Evaluation of nutritional quality and flavor value in Katsuwonus pelamis cooking liquid[J]. Food and Fermentation Industries, 2023 , 49(12) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.032112

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