摘要
对7种大宗淡水鱼的原料特性进行比较分析,测定7种大宗淡水鱼鱼体各部分比例、采肉率、基本成分、pH值及蛋白质组成,并对鱼背肉进行质地多面剖析(TPA)测试。结果表明:7种大宗淡水鱼之间内脏和鱼头所占比例差异较明显;青鱼的采肉率最高为54.33%,鳙鱼的最低为32.80%;水分、灰分和粗蛋白含量差异较小;粗脂肪含量鳊鱼最高为4.08%;非蛋白氮、水溶性蛋白、盐溶性蛋白、碱溶性蛋白和碱不溶性蛋白在7种鱼肉中所占比例最高的分别为鲢鱼(1.67%)、鲤鱼(4.68%)、草鱼(9.91%)、鲤鱼(2.45%)和鳊鱼(0.83%);综合考虑TPA测试的相关参数,青鱼和鲤鱼肉的质构特性较好。
The material characteristics of such conventional freshwater fish species as snail carp, grass carp, silver carp, bighead carp, carp, crucian carp and bream were studied. The weight percentage of each part, meat-producing rate, basic components, pH, protein composition and texture profile analysis （TPA） of back muscle were investigated. The results indicated that the weight percentages of viscera and head in seven species of freshwater fish were significantly different. The meat-producing rate of black carp was the highest, 54.33%, while bighead carp was the lowest, 32.80%. Little difference in basic components was observed except for higher crude fat content in bream （4.08%） compared with other fish species. The highest percentages of non- protein nitrogen, water-soluble protein, salt-soluble protein, alkali-soluble protein and alkali-insoluble protein were found in silver carp （1.67%）, carp （4.68%）, grass carp （9.91%）, carp （2.45%） and bream （0.83%）, respectively. Based on the TPA parameters, better textural characteristics were observed in black carp and crap.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第7期51-54,共4页
Food Science
基金
国家现代农业产业(大宗淡水鱼类)技术体系建设专项(CARS-46)
关键词
大宗淡水鱼
采肉率
蛋白质组成
质构
特性
conventional freshwater fish
meat-producing rate
protein content
texture
characteristic
