Investigating the effects of regional and seansonal differences on the lipid composition and volatile compounds of rainbow trout and squid
學生姓名:
李玟怡
指導教授:
方銘志
學 期:
113下
摘 要:
Seafood is recognized as a high-quality source of animal protein and is among the healthiest foods available. Flavor, particularly aroma, plays a key role in determining seafood quality and consumer preference. Volatile compounds in seafood are mainly generated through lipid oxidation, enzymatic reactions, or microbial activity, and their profiles are influenced by factors such as species, fat content, diet, habitat, season, and geographical location. This study aimed to investigate how seasonal and geographical differences affect the lipid composition and volatile compounds of aquatic species, using rainbow trout (Oncorhynchus mykiss) and squids (Illex argentinus, Ommastrephes bartramii, Dosidicus gigas) as models. Rainbow trout samples from three regions in Türkiye across four seasons were analyzed by SAFE extraction and GC-MS-Olfactometry. Although their overall aroma profiles were similar, the number and concentration of key odorants varied significantly with season and location. PCA results successfully distinguished spring samples from others, and key aroma-active compounds included hexanal, acetoin, dl-limonene, 2-hexanol, and 1-octen-3-ol, with stronger aromas found in autumn and winter samples. In the squid study, samples from Argentina, the North Pacific Ocean, the Equator, and Peru were analyzed using UPLC-triple TOF-MS and HS-SPME-GC-O-MS. Triacylglycerols (TG), phosphatidylcholines (PC), and ceramides (Cer) were the dominant lipids, with higher DHA levels detected in squids from the Equator and Peru, suggesting superior nutritional and flavor potential. PCA and PLS-DA analyses revealed significant differences in volatile profiles among regions, and Pearson correlation indicated that lipids such as SM, PS, PE, and Cer were closely associated with flavor compound formation. Overall, both seasonal and geographical factors significantly influenced the lipid profiles and volatile characteristics of seafood, providing valuable insights for quality control, traceability, and product development.
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