不同养殖模式斑石鲷的鱼肉品质特性分析
Meat Quality Charateristics of Spotted Knifejaw (Oplegnathus punctatus) Cultured under Different Aquaculture Modes
熊铭 1吴祖亮 1林向东1
作者信息
- 1. 海南大学食品学院,海南海口 570228
- 折叠
摘要
对不同养殖模式斑石鲷的生长和鱼肉品质特性进行探究与分析.通过随机选取鲜活斑石鲷,运用质量长度指数K值、色差值、质构特性及感官评定等指标,研究不同养殖模式下斑石鲷的食用品质特性并分析鱼肉差异的成因.结果表明:网箱养殖的斑石鲷质量长度指数K值为19.29 g/cm,稍高于池塘养殖模式,表明其运动能力更高,且影响极显著;在色差值指标上,池塘养殖的鱼肉肉色鲜亮饱和;在硬度、弹性、内聚性及恢复性等参数上,网箱养殖模式下的斑石鲷鱼片均大于池塘养殖模式;而在咀嚼性这项参数上,池塘养殖的斑石鲷鱼片为2.457 mJ,表现更好.养殖模式仅对硬度和恢复性影响显著.
Abstract
In this study,growth and meat quality characterstics of Oplegnathus punctatus cultured in different aquaculture systems were evaluated by mass/length index (K),chromatic aberration,texture properties and sensory evaluation.The causes of eating quality difference of meat from Oplegnathus punctatus cultured under different aquaculture modes were analyzed.The results showed that K value of Oplegnathuspunctatus cultured in net cages was 19.29 g/cm,slightly higher than of pond-cultured Oplegnathuspunctatus,suggesting higher mobility in net cages and highly significant effect of mobility on K value.The meat of pond-cultured Oplegnathuspunctatus had a brighter and more saturated color,while harness,springiness,cohesiveness and resilience of fillets of cage-cultured Oplegnathus punctatus were higher than those of the pond-cultured counterpart.Fillets of pond-cultured Oplegnathus punctatus exhibited better chewiness (2.457 m J).In conclusion,our findings suggest that aquaculture mode can only influence hardness and resilience of Oplegnathuspunctatus fillets.
关键词
斑石鲷/养殖模式/质构特性/质量长度指数/色差值/感官评定Key words
Oplegnathus punctatus/aquaculture mode/texture properties/mass/length index/chromatic aberration/sensory evaluation引用本文复制引用
基金项目
“十二五”国家科技支撑计划项目(2012BAD28B06)
海南省自然科学基金(311032)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据