Study on nutritional composition and flavor of white fish flesh

Nutritional composition of white fish flesh were studied,and the volatile flavor components were analyzed by headspace solid phase micro extraction( HS- SPME) combined GC- MS. The results showed that the meat of white fish was rich in protein,fat and essential amino acids( 41.5% of total amino acids). The white fish meat contained large amount of flavor amino acids( 46.2% of total amino acids),inosinic acid,guanylic acid,as well as plenty of metal ions,such as Na+、K+、Ca2 +and Mg2 +. Meanwhile,the results showed the 26 volatile flavor components were found in white fish meat,such as alcohols( 54.12%),aldehydes( 4%),ketones( 10.61%),which constituted the muscle aroma components.