摘要
分析养殖匙吻鲟(Polyodon spathula)、杂交鲟(hybrid sturgeon)和鳙(Aristichthys nobilis)肌肉理化及营养特性,对3种鱼的肉质进行评价。结果表明:鳙的含肉率显著高于两种鲟鱼(P<0.05),两鲟鱼间差异不显著(P>0.05);匙吻鲟肌肉粗蛋白含量与杂交鲟、鳙之间均无显著差异(P>0.05),杂交鲟肌肉粗蛋白含量显著低于鳙(P<0.05);对于粗脂肪含量杂交鲟与匙吻鲟和鳙之间无显著差异(P>0.05),匙吻鲟显著高于鳙(P<0.05);粗灰分含量鳙显著高于两种鲟鱼(P<0.05)。3种鱼的脂肪酸由3种饱和脂肪酸和6种不饱和脂肪酸组成,杂交鲟不饱和脂肪酸含量显著高于匙吻鲟、鳙(P<0.05);匙吻鲟单不饱和脂肪酸含量显著高于杂交鲟和鳙(P<0.05);多不饱和脂肪酸含量杂交鲟>匙吻鲟>鳙,3种鱼之间差异显著(P<0.05);高不饱和脂肪酸含量3种鱼之间差异显著(P<0.05),鳙>杂交鲟>匙吻鲟。动脉粥样化指数匙吻鲟显著低于鳙(P<0.05);血栓指数匙吻鲟与杂交鲟之间无显著差异(P>0.05),但均显著低于鳙(P<0.05)。杂交鲟熟肉率显著低于鳙(P<0.05),胶原蛋白的含量显著高于鳙(P<0.05);液体流失率、水分流失率匙吻鲟显著低于杂交鲟、鳙(P<0.05);脂质流失率、肌纤维直径匙吻鲟与杂交鲟之间无显著性差异(P>0.05),但脂质流失率两种鲟鱼显著低于鳙(P<0.05),肌纤维直径两种鲟鱼显著高于鳙(P<0.05);生肉硬度匙吻鲟与鳙之间无显著差异(P>0.05),但均显著低于杂交鲟(P<0.05);黏附性、内聚性、回弹力、剪切力杂交鲟均显著高于鳙(P<0.05);弹性匙吻鲟显著高于鳙(P<0.05);黏性、咀嚼性三者之间差异显著(P<0.05),杂交鲟>匙吻鲟>鳙。熟肉硬度匙吻鲟与杂交鲟、鳙之间无显著差异(P>0.05),杂交鲟显著高于鳙(P<0.05);内聚性、回弹力匙吻鲟显著高于杂交鲟、鳙(P<0.05);弹性匙吻鲟显著高于鳙(P<0.05);黏性、咀嚼性匙吻鲟显著高于鳙(P<0.05);剪切力匙吻鲟显著低于鳙(P<0.05)。多汁性、油腻、风味浓度3种鱼之间无显著性差异(P>0.05);嫩度匙吻鲟<杂交鲟<鳙,匙吻鲟显著低于鳙(P<0.05)。研究认为,匙吻鲟风味较好,健康指数较为理想,杂交鲟与之相似。鳙可提供较高水平的蛋白和HUFA等不饱和脂肪酸,其嫩度也相对较好。
A comparative study was conducted on muscle physical and chemical qualities of Polyodon spathula, the hybrid sturgeon H. dauricus♀ × A. schrencki♂and Aristichthys nobilis. The results showed that flesh content in A. nobilis was significantly higher than in two other sturgeon species （P 〈 0.05）. The muscle protein content of P. spathula was not different from that of the hybrid and A. nobilis （P 〉 0.05）, and we further found that the hybrid was significantly lower than A. nobilis（P 〈 0.05）. Crude fat was significantly more abundant in P. spathula as compared to that of A. nobilis （P 〈 0.05）, although both species showed no significant difference from hybrid sturgeon （P 〈 0.05）. A. nobilis contained significantly higher amounts of ash than the other sturgeon species （P 〈 0.05）. The fatty acid profiles in these three fish species were found to consist of three saturated fatty acids （SFAs） and six unsaturated fatty acids （UFAs）, and the UFA content in hybridsturgeon was higher than in P. spathula and A. nobilis （P 〈 0.05）. The content of mono-unsaturated fatty acids （MUFAs） in P. spathula was significantly higher than in hybrid sturgeon and A. nobilis （P 〈 0.05） and the contents of poly-unsaturated fatty acids （PUFAs） were significantly different among the three species （P 〈 0.05） and the decreasing order was hybrid sturgeon 〉 P. spathula 〉 A. nobilis. Similarly, the contents of highly unsaturated fatty acids （HUFAs） were significantly different among them （P 〈 0.05）, showing a decreasing order of A. nobilis 〉 hybrid sturgeon 〉P. spathula. The atherogenic index （AI） in P. spathula was significantly lower than that observed for A. nobilis（P 〈 0.05）, and the thrombosis index （TI） in P. spathula and hybrid sturgeon was significantly lower than that of A. nobilis（P 〈 0.05）. The cooked meat yield of hybrid sturgeon was significantly lower than that of A. nobilis（P 〈 0.05）, whereas the collagen content was significantly higher than that of A. nobilis（P 〈 0.05）. Both juice loss and water loss in P. spathulawere significantly lower than those of hybrid sturgeon and A. nobilis （P 〈 0.05）. Fat loss and muscle fiber diameter were not significantly different between P. spathula and hybrid sturgeon （P 〉 0.05）, but fat loss in P. spathula and hybrid sturgeon was significantly lower than in A. nobilis （P 〈 0.05）, while muscle fiber diameter was significantly higher than that of A. nobilis （P 〈 0.05）. No significant difference in muscle hardness was found between P. spathula and A. nobilis（P 〉 0.05）, but the values of both species were significantly lower than that of hybrid sturgeon （P 〈 0.05）; in addition, adhesiveness, cohesiveness, resilience and shear force in hybrid sturgeon were significantly higher than those observed for A. nobilis （P 〈 0.05）. Springiness in P. spathula was significantly higher than that of A. nobilis （P 〈 0.05）. Chewiness was significantly different among the three species, and the descending order was hybrid sturgeon 〉 P. spathula 〉 A. nobilis. The hardness of cooked meat from hybrid sturgeon was significantly higher than that of A. nobilis （P 〈 0.05）; as for cohesiveness and resilience, P. spathula was significantly higher than hybrid sturgeon and A. nobilis （P 〈 0.05）. Springiness in P. spathula was significantly higher than that found in A. nobilis （P 〈 0.05）. Gummines and chewiness in P. spathulawere significantly higher than those of A. nobilis （P 〈 0.05）. Shear force was significantly lower in P. spathula compared to A. nobilis （P 〈 0.05）. Moreover, muscle tenderness of P. spathula was significantly lower than that of A. nobilis （P 〈 0.05）, and hybrid sturgeon was in the middle. However, no significant differences in juiciness, greasiness or flavor were found among the three species. In conclusion, the flavor and IT/AT in P. spathula are relatively better, similar to hybrid sturgeon, indicating health benefits; the contents of protein and other nutrients such as HUPA in A. nobilis are higher or close to the ideal patterns, suggesting its higher nutritional value and better tenderness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第1期62-68,共7页
Food Science
基金
财政部大学推广模式建设项目
关键词
匙吻鲟
杂交鲟
鳙
肉质
Polyodon spathula
hybrid sturgeon
Aristichthys nobilis
meat quality
