摘要
比较分析鱼菜共生养殖、纯投料养殖2种养殖模式奥尼罗非鱼的肌肉营养成分、感官特性、理化特性、氨基酸组成及含量。结果显示:2种养殖模式下罗非鱼的水分、粗脂肪、粗灰分和总糖含量之间无显著差异,而粗蛋白的含量差异显著;感官评定中,2种养殖模式下的罗非鱼的鲜味存在显著差异,而口感、嫩度及可接受值差异均不显著;理化指标中,2种养殖模式的罗非鱼最终pH值、熟肉率和蒸煮损失均无显著差异,持水性、滴水损失、肌内脂肪、肌原纤维断裂指数、肌红蛋白含量有显著差异;肌肉中检测到18种常见氨基酸,天冬氨酸、脯氨酸、精氨酸的含量差异显著(P<0.05),其他氨基酸含量无显著差异(P>0.05);2种养殖模式的罗非鱼必需氨基酸总量分别为22.49%(鱼菜共生模式)和22.45%(纯投料模式),无显著差异;鱼菜共生模式养殖的罗非鱼中鲜味氨基酸总量显著高于纯投料模式;甜味氨基酸总量分别为45.13%(鱼菜共生模式)和51.18%(纯投料模式),无显著差异。
A comparative analysis of muscle nutrients, sensory characteristics, physical and chemical characteristics and amino acid composition was carried out on tilapias （Oreochromis niloticus ×Oreochromis aureus） cultured under aquaponics mode and pure feeding mode. Results showed that there was no significant difference in the contents of water, crude fat, crude ash and total sugar, but significant difference in the contents of crude protein was observed. In the sensory evaluation, significant difference was observed in umami, although there was no significant difference in taste, tender or consumer acceptance. There was no significant difference in pH, cooking yield or cooking loss rate between the two modes, but significant difference in water loss rate, drip loss rate, intramuscular fat, myofibril fracture index and myoglobin existed. Among 18 common amino acids detected, the contents of Asp, Pro and Arg in muscles were significantly different between both modes （P 〈 0.05）. There was no significant difference in other amino acids （P 〉 0.05）. The contents of essential amino acids in tilapias under aquaponics mode and pure feeding mode were 22.49% and 22.45%, respectively, showing no significant difference. The content of umamiamino acids in tilapias under aquaponics mode was significantly higher than that observed with pure feeding （P 〈 0.05）. There was no significant difference （P 〉 0.05） in the content of sweet amino acids, with abundance of 45.13% （aquaponics mode） and 51.18% （pure feeding mode）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期196-200,共5页
Food Science
基金
国家现代农业产业技术体系项目(CARS-49)
国家农业科技成果转化资金项目(2010GB23260577
2009GB2E200303
2010GB2E000335)
广东省科技计划项目(2009A020700004
2008A020100006
2009B020201003)
广东省海洋渔业科技推广项目(A200899B02
A200901C01)
农业部中央级公益性科研院所基本科研项目(2010YD07)
关键词
奥尼罗非鱼
营养成分
感官特性
理化特性
氨基酸
tilapia
nutrients
sensory characteristics
physicochemical property
amino acids
