【摘要】 为探究池塘内循环“跑道”养殖与普通网箱养殖海水鱼类肌肉营养组成与挥发性成分的差异，以梭鱼为研究对象，分析2种养殖模式下梭鱼肌肉基本营养、氨基酸和脂肪酸组成以及挥发性风味物质的差异，结果显示：2种养殖模式梭鱼在形态学指标和肌肉营养组成上存在一定差异，其中“跑道”养殖梭鱼粗脂肪含量显著低于网箱养殖(P<0.05)，其他常规营养成分2种养殖模式接近。依据氨基酸评分(AAS)、化学评分(CS)，“跑道”和网箱养殖梭鱼肌肉中第一限制氨基酸均为蛋氨酸+胱氨酸，第二限制氨基酸均为缬氨酸，必需氨基酸指数(EAAI)分别为91.77和85.87。“跑道”养殖梭鱼鲜甜味氨基酸(甘氨酸、丙氨酸、谷氨酸)含量(4.50%)高于网箱养殖(4.13%)，表明“跑道”养殖鲜甜味更佳。“跑道”养殖梭鱼EPA+DHA为网箱养殖的2.41倍，且多不饱和脂肪酸(PUFA)含量(37.01%)、脂肪酸不饱和(2.84%)均高于网箱养殖梭鱼(P<0.05)。2种养殖模式梭鱼肌肉中挥发性成分均为39种，主体风味物质为醇类和醛类物质。“跑道”养殖梭鱼蘑菇味、脂香更强，网箱养殖梭鱼青草味、干酪香更强。研究表明，“跑道”养殖的梭鱼能在一定程度上改善梭鱼肌肉营养和风味物质组成。更多还原

【Abstract】 In order to explore the difference of the nutritional and volatile components of marine fish between in-pond "raceway" aquaculture system and traditional cage culture, the nutrient composition and volatile components of the muscles of Liza haematocheila were measured and analyzed between in-pond raceway aquaculture and cage culture. The results showed that there were certain differences in morphological indicators and muscle nutritional composition of different culture models. The cage culture crude significantly increased the fat content(P<0.05), while the other conventional nutritional components were similar. According to the amino acid score(AAS) and chemical score(CS), the first restricted amino acid in the muscles of L. haematocheila was Met +Cys, and the second restricted amino acid was Val. Essential amino acid inde x(EAAI) were 91.77 and85.87 respectively. The contents of Gly, Ala and Glu in "runway" culture(4.50%) were higher than those in cage culture(4.13%), which could indicate that the fresh and sweet taste of "runway" culture was better. EPA+DHA content in "runway" culture was 2.41 times higher than that in cage culture. Besides the content of polyunsaturated fatty acid(PUFA)(37.01%) and unsaturated fatty acid(2.84%) in "runway" culture were higher than those in cage culture(P<0.05). 39 volatile components were detected in the two culture models. The main flavor substances identified were alcohols and aldehydes substances. L. haematocheila cultured in in-pond raceway had a strong mushroom and fat flavor, while those cultured in net cages possessed a strong grass and cheese flavor. The results showed that in-pond raceway aquaculture could be improved the muscle nutrition and flavor components of L. haematocheila to some extent.更多还原