摘要
本文旨在比较两种养殖模式下大口黑鲈肌肉的品质差异,以期为池塘工业化养殖模式的改进与推广提供有价值的理论指导。选取2月龄幼鱼(体长约5 cm)随机分为静水养殖组和流水养殖组,分别采用传统池塘养殖和流水槽养殖(流速为3 cm/s)。培养12个月后,采集各组鱼体背部轴上肌,采用常规方法对鱼肉营养成分组成及质构特性进行测定,利用气相色谱-质谱联用仪(GC-MS)和高效液相色谱(HPLC)对肌肉脂肪酸、氨基酸进行测定。结果显示,与静水养殖组比较,流水养殖的鲈鱼肌肉蛋白质含量显著提高(p <0.05),羟脯氨酸、胶原和胶原蛋白含量极显著提高(p <0.01),脂肪含量显著降低(p <0.05),流水养殖组肌肉的质构分析显示硬度、弹性、胶黏性和咀嚼性均显著提高(p <0.05)。此外,流水养殖显著提高了鱼肉多不饱和脂肪酸(PUFA)、ω-6脂肪酸以及油酸、亚油酸、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)含量。同时,必需氨基酸含量,尤其是谷氨酸(Glu)、缬氨酸(Val)、亮氨酸(Leu)、异亮氨酸(Ile)含量均有显著性提高(p <0.05)。结果表明,相较于传统池塘养殖,池塘工业化养殖模式可提升鲈鱼营养价值,使肉质更加紧实富有嚼劲。
This paper aimed to compare the differences of fish quality between the two culture modes and provide valuable conduct for improvement and promotion of the industrialized pond culture. Two-month-old fish( about 5 cm in length) were randomly divided into still water culture group and flowing water culture group,which were separately cultured in traditional ponds system and in-pond raceway system( flow rate was 3 cm/s).After cultured in different ponds 12 months later,collecting the fish axis muscles of each group.It was conventional method that used to measure fish nutrient composition and texture.Fish fatty acids and amino acids was measured by Gas Chromatography-Mass Spectrometer( GC-MS) and High Performance Liquid Chromatography( HPLC).The results showed that,compared with still water culture,the contents of fish muscle protein significantly increased( p < 0.05),the contents of hydroxyproline,collogen and collagen significantly increased( p < 0.01),the content of fat significantly decreased( p < 0.05) in flowing water culture,and muscle texture analysis of flowing water showed that the hardness,elasticity,adhesiveness and chewiness ponds significantly increased( p < 0.05).Moreover,the content of muscle polyunsaturated fatty acid( PUFA),omega-6 fatty acids,oleic acid,linoleic acid,eicosapentaenoic acid( EPA) and docosahexaenoic acid( DHA) significantly increased in flowing water. The content of essential amino acids,especially glutamic acid( Glu),valine( Val),leucine( Leu),isoleucine( Ile),significantly increased( p < 0.05).Therefore,compared to traditional pond culture,the bass muscle quality of industrialized pond culture was more firm and chewy.
作者
耿子蔚
张鑫宇
郑汉宇
徐思伊
李想
唐雪
GENG Zi-wei;ZHANG Xin-yu;ZHENG Han-yu;XU Si-yi;LI Xiang;TANG Xue(School of Food Science and Technology,Food Nutrition and Functional Food Engineering Technology Research Center,Jiangnan University,Wuxi 214122,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第23期95-98,122,共5页
Science and Technology of Food Industry
基金
江苏省农业科技自主创新资金项目(CX(16)1004)
江南大学大学生创新训练计划资助(2017143Y).
关键词
池塘工业化养殖
传统池塘养殖
大口黑鲈
营养成分
品质特性
industrialized pond culture
traditional pond culture
Micropterus Salmoides
nutrient content
quality characteristic
