摘要
为探究低盐养殖草鱼(Ctenopharyngodon idellus)肌肉的品质特征,以淡水养殖草鱼(体质量为1.83 kg±0.13 kg)和低盐养殖草鱼(体质量为1.37 kg±0.21 kg)为研究对象,分析了两组草鱼肌肉营养成分(水分、脂肪、蛋白质、氨基酸与脂肪酸组成及含量)、挥发性风味物质和质构特性的差异,并进行了品质比较与评价.结果表明:低盐养殖(低盐组)草鱼肌肉中蛋白质、脂肪、必需氨基酸总量、多不饱和脂肪酸总量、EPA+DHA含量极显著高于淡水养殖(淡水组)草鱼(P＜0.01),且具有较高的营养价值;1-辛烯-3-醇对两种养殖模式下草鱼的总体风味贡献最大,低盐组草鱼肌肉中呈异味的1-辛烯-3-醇、辛醛、(E,E)-2,4-癸二烯醛含量显著低于淡水组(P＜0.05),具有较好的风味;低盐组草鱼肌肉的硬度和咀嚼性均显著高于淡水组草鱼(P＜0.05),具有较好的口感.研究表明,低盐养殖草鱼的营养和风味品质均优于淡水养殖草鱼,具有更高的食用价值.
Abstract
In order to explore the quality characteristics of grass carp(Ctenopharyngodon idella)cultured in low salinity water,the differences in composition and contents of nutrients(moisture,ash,fat,protein,amino acids and fatty acids),volatile flavor compounds,and textural characteristics were analyzed in the grass carp with body weight of(1.83±0.13)kg and(1.37±0.21)kg cultured in salinity of 0.1(fresh water)and 3-5(low salinity)from June to October 2022 to evaluate the qualities of the flesh between the two kinds of culture modes.The results showed that there were very significantly higher contents of protein,fat,total essential amino acid,total polyunsatu-rated fatty acids,and EPA+DHA in the grass carp cultured in low salinity water(LS group),with high nutritional value,higher than that in the grass carp cultured in fresh water(FS group)(P＜0.01).The content of 1-octene-3-alcohol was found to be the most contribution to the flavor to the grass carp in the two groups,with significantly low-er amount of 1-octene-3-alcohol,octane aldehyde,(E,E)-2,4-decadienal in the LS group than those in the FS group,showing a better flavor(P＜0.05).The grass carp in the muscle in LS group had significantly higher hard-ness and chewiness than the one in FS group did(P＜0.05),indicating that the fish in LS group had better taste compared with that in FS group.Therefore,the grass carp cultured in low salinity water had higher edible value compared with the grass carp cultured in fresh water.
基金项目
中国水产科学研究院长江水产研究所基本科研业务费(YFI202202)
中国水产科学研究院基本科研业务费(2020TD74)
中央级公益性科研院所基本科研业务费专项(Y2023LM10)
NETL
NSTL
万方数据