Study On The Soup Nutrition And Flavor Difference Of Three Species Of Freshwater Fish

Freshwater fish is rich in nutrition,and has good dietotherapy role,and different kinds of freshwater fish owns diverse health function,so they often become the main raw materials of health preserving soup.Channa argus and Carassius auratus are very popular health care soup ingredients in the Hubei province,both of them have dietotherapy function.The Channa argus soup is very delicious and nutritious,it is commonly used in the adjuvant therapy of people with weak body and poor nutrition,especially for the rehabilitation of postoperative patients.Channa argus soup can help muscle growth,blood regeneration,promote wound healing,improve microcirculation,strengthen nutrition and other function.Carassius auratus soup taste delicious,and it can invigorate the spleen,prompt milk secretion,suitable for the elderly and lactating women consumption.In this study,Channa argus and Carassius auratus were used as raw materials of two health care soup with different dietotherapy function.The differences about basic nutritional soup composition,amino acid composition,fatty acid composition,volatile compounds and flavor characteristics of two kinds of fish soup were investigated.The aim is to explore the intensive profile of nutritional composition and flavors about the theoretical basis of two kinds of soup with different therapeutic effect.In addition,the residents in Jiangsu and Zhejiang province in China,especially in Shanghai city have a diet hobby to stew the fish soup with different parts of silver carp.For this reason,Silver carp was also used in this study,the differences of basic nutritional composition and flavor composition contains in four kinds of fish soup cooked by the head,back,abdomen and tail parts of silver carp were measured,which expect to provide theoretical data to support or explain the dietary hobby and the processing of silver carp by-products.The main research contents and results are as follows:1.In order to understand the differences between Channa argus soup and Carassius auratus soup in the nutritional quality of two kinds of freshwater fish soup.We compared the nutritional composition,amino acid composition,fatty acid composition,mineral content and molecular weight distribution of soluble protein of two fish soup.The results showed that the mineral content of Channa argus soup was significantly higher than that of Carassius auratus soup and Channa argus soup contain high content of Ca,Fe,Zn element.There are 17 kinds of amino acids in Channa argus soup and Carassius auratus soup,but the essential amino acid content in Channa argus soup is about 13.21% of the total amino acid,which is about twice as much as that of Carassius auratus soup,Especially,compared with other essential amino acids,the content of threonine and lysine is much more higher in Channa argus soup.In terms of soluble protein content and species,Carassius auratus soup has a little advantage,including high content of protein and a variety of small molecular weight protein.Two kinds of fish soup of the composition and content of fatty acid was determined by GC-MS,we found that in addition to monounsaturated fatty acids,both of saturated fatty acids and polyunsaturated fatty acids in Channa argus soup were higher than those in Carassius auratus soup.The Channa argus soup have 28 kinds of fatty acids,saturated fatty acids accounts for 40.18%,single unsaturated fatty acids accounts for 48.32% of the polyunsaturated fatty acids accounts for 10.87%;The Carassius auratus soup with 29 kinds of fatty acids,saturated fatty acids accounts for 37.43%,single unsaturated fatty acids accounts for 54.59%,polyunsaturated fatty acids accounts for 7.98%.2.The difference of aroma components in two fish soup with different therapeutic efficacy were determined by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS)and electronic nose to study the difference of aroma components in two fish soup with different therapeutic efficacy.The results show that the composition of flavor and volatile matter of two kinds of nourishing soup also have the obvious difference,Two kinds of analysis methods of principal component analysis(PCA)and discriminant factor analysis(DFA)were used to identify the difference of the flavor components of the two fish soup.The determination and identification of specific volatile compounds in two kinds of fish soup by SPME-GC-MS,The results showed that 32 kinds of volatile compounds were detected.Among them,aldehydes occupy 52.27%,alcohols occupy about 4.46%,ketones occupy a total of 1.73%,hydrocarbon occupies a total of about 2.85%,and other substances occupy about 2.93%;A total of 24 volatile compounds were detected in the crucian carp soup,of which aldehydes were found to have a total of 25.92% alcohol,which accounted for about 4.94% of the total amount of ketones,and the total number of ketones was about $1.58%,which accounted for about 2.86% of the total amount of hydrocarbons,and the total number of other substances was up to 3.14%.3.The different parts of silver carp(head,back,belly,tail)cooked into soup,fish soup,and study the basic nutritional composition and flavor components.The content of crude protein,ash and moisture in fish head soup is the highest,while the content of crude fat is the highest in fish belly soup,and the content of crude fat in the fish tail soup,fish soup,fish head soup gradually reduced.The soluble protein content and distribution in different parts of the fish soup is also different,The fish head soup has more smaller component proteins(50k Da)than others,The other three parts of large molecules in fish protein content(250k Da)more.The date of electronic tongue and nose were analyzed by principal component analysis(PCA)and discriminant factor analysis(DFA),found that in different parts of the silver carp fish soup smell and taste substances have obvious differences.