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Effects of Diet on the volatile flavor and Nutritional Ingredients of Common Octopus(Octopus vulgaris)

Journal of Ocean University of China 2021年第2期20卷 393-401页

作者： LUO Qihao WANG Weijun LI Zan ZHU Xinghua WANG Xue ZHANG Tonghua XU He YANG Jianmin School of Agriculture Ludong UniversityYantai 264025China National Demonstration Center for Experimental Fisheries Science Education Shanghai Ocean UniversityShanghai 201306China Shandong Huachun Fisheries Co. Ltd.Dongying 257000China Jiangsu Baoyuan Biotechnology Co. Ltd.Lianyungang 222100China

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 volatile flavor and nutritional ingredients.

关键词： Octopus vulgaris volatile flavor substances fatty acids amino acids diet effect

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