Analysis of Nutritional and Flavor Components in the Fresh Trichiurus lepturus Muscle

Abstract:

To characterize the nutritional and flavor components of the vinasse hairtail，general nutrients，total fatty acids，free amino acids and volatiles in the muscle of fresh hairtail were determined by GC-MS. Results showed that unsaturated fatty acids and polyunsaturated acids accounted for 60.57% and 31.98% in the total fatty acids，respectively，and the muscle was abundant in DHA and EPA. The free amino acids mainly included lysine，histidine and alanine with their contents being 1.02，0.35 g/kg and 0.28 g/kg，respectively. Among 38 volatiles trimethylamine and alcohol compounds had the highest percentages，which contributed largely to the fishy odor.