Evaluation of muscle nutritional value and flavor quality between triploid and diploid blunt snout bream (Megalobrama amblycephala): Applications of breeding improvement in fish quality

Abstract

This study was to investigate the variances in muscles nutritional value and flavor quality between diploid (DBSB) and triploid blunt snout bream (Megalobrama amblycephala) (TBSB) muscles. Under the same culture conditions, the crude protein level, total and essential amino acids, eicosapentaenoic acid (EPA, C20:5 n-3), docosahexaenoic acid (DHA, C22:6 n-3), total polyunsaturated fatty acids (PUFAs) in muscle of TBSB were significantly (p < 0.05) higher than those of DBSB. In addition, compared with DBSB, TBSB demonstrated significantly (p < 0.05) higher equivalent umami concentration (EUC), sweeter and umami free amino acid and inosine monophosphate (IMP) content, and significantly (p < 0.05) lower bitter free amino acid and hypoxanthine (Hx) content. Furthermore, the odor active compounds 3-methyl-1-butanol (sweet, flowery), 1-hexanol (fruity aroma), pentanal (sweet, wine), octanal (fruity, orange) and nonana (rose, citrus) in TBSB were significantly (p < 0.05) higher than in DBSB, whereas dimethyl sulfide (pungent, stinky) and trimethylamine (fishy) were significantly. Taken together, TBSB was superior in both nutritional and flavor quality, providing a novel insight for fish quality improvement through polyploidy technology.

Keywords

• Triploid
• Megalobrama amblycephala
• Muscle nutritional value
• Flavor quality