壳寡糖对大黄鱼肌肉口感及营养价值的影响
The Effect of Chitosan Oligosaccharides on the Taste and Nutritional Value of Larimichthys crocea Muscle
夏枫峰 1油九菊 1王易帆 1范卫明1
作者信息
- 1. 浙江省舟山市水产研究所,浙江舟山 316021
- 折叠
摘要
为探究壳寡糖对舟山大黄鱼肌肉口感及营养成分的影响,选取舟山市大黄鱼养殖示范点网箱大黄鱼鱼苗为研究对象,分别投喂壳寡糖添加量为0‰、0.3‰、0.6‰的饲料160 d.结果表明,在饲料中添加适量壳寡糖可提高大黄鱼肌肉的硬度、咀嚼性和弹性,改善了大黄鱼肌肉口感,提高了大黄鱼肌肉中粗蛋白质含量,降低了粗脂肪含量;在一定程度上改善氨基酸、脂肪酸含量结构,提高了大黄鱼肌肉营养价值及品质,且壳寡糖在大黄鱼饲料中的推荐添加量约为0.3‰.
Abstract
To investigate the effects of chitosan oligosaccharides on the muscle taste and nutritional com-position of Larimichthys crocea.Selecting the net cage L.crocea fry from the demonstration site of L.crocea aquaculture in Zhoushan city as the research object,feeding them with feed with 0‰,0.3‰,and 0.6‰ chi-tosan oligosaccharides for 160 days.The results showed that adding an appropriate amount of chitosan oligosac-charides to feed can improve the hardness,chewiness,and elasticity of L.crocea muscles,improve the taste of L.crocea muscles,increase the crude protein content in L.crocea muscles,and reduce the crude fat content.To a certain extent,it improves the content and structure of amino acids and fatty acids,enhances the nutri-tional value and quality of L.crocea muscles,and the recommended amount of chitosan oligosaccharides in L.crocea feed is about 0.3‰.
关键词
大黄鱼/壳寡糖/口感/营养价值Key words
Larimichthys crocea/chitooligosaccharides/taste/nutritive value引用本文复制引用
出版年
2024
NETL
NSTL
万方数据