Differential Analysis of Chemical Characteristics and Volatile Compounds in Different Parts of Ictalurus punctatus
XIE Xiating
LIU Ying
CHE Guixiang
OU Yan
LU Sisi
MA Ruidong
YANG Ziyi
LIU Xiaoling
Abstract：The chemical characteristics and volatile compounds of lateral line meat,dorsal meat,ventral meat,and fish skin were compared to study the differences between the chemical properties and volatile compounds of different parts of fresh Ictalurus punctatus.The results showed that the I.punctatus is a high-protein and high-fat freshwater fish,and fatty acids and fat were significantly correlated with key volatile compounds.Lateral line meat had the highest hemoglobin and TBA contents(1.24 mg/kg and 1.59 mg/kg,respectively)and the largest number of key volatile compounds(11);ventral meat had the highest fat content(9.86 g/100 g);dorsal meat had the highest moisture content(72.21 g/100 g);and fish skin had the highest total fatty acid content(268.17 mg/g)and the largest number of volatile compounds(33).Sensory evaluation,electronic nose,fatty acid analysis,GC-IMS,and GC-MS indicated that the types and contents of volatile compounds differed among the four parts.Hexanal,eucalyptol,octanal,1-hexanol,nonanal,1-octen-3-ol,(E)-2-nonenal,(E,E)-2,4-nonadienal,(E,E)-2,4-decadienal,geosmin,and p-cresol were the main substances responsible for the different odors of the four parts.This study showed that the skin of I.punctatus exhibits higher levels of most chemical and volatile compounds than the lateral line,dorsal,and ventral meat,providing a theoretical basis for the processing and utilization of different body parts.
Keywords：Ictalurus punctatusdifferent partschemical characteristicsvolatile compounds
Publication Date：2026-01-20
Online Publishing Date：2026-03-31(First online date of this platform, not the publication date of the document)
Pages：13( 297-309 )