摘要
以水产饲料企业2010~2016年以来鱼粉检测数据为基础,重点分析了常规指标的统计分布规律,以及部分常规指标之间的相关性。结果表明,鱼粉中灰分、钙、磷含量是区别鱼排粉和全鱼鱼粉的重要依据,当灰分含量大于20.0%、钙含量大于5.0%、总磷含量大于3.0%时可以初步判定鱼粉中含有部分鱼排粉;同时也得到了部分常规指标之间的相互关系,可以作为鱼粉质量控制的参考指标。在鱼粉新鲜度真实性的判定中,感官评价是较为有效的方法,可以将鱼粉的气味区分为鱼腥味、酸味、臭味、焦糊味和异味等,依据不同的味道及其味道的浓烈程度对鱼粉的真实性和新鲜度进行有效判定。
Based on the proximate data of fishmeal supplied by aquatic feed enterprises from 2010 to2016, we analyzed the statistical distribution of these indexes and interactions within them. The resultsshowed that the content of ash, calcium, and phosphorus in fishmeal are the important indexes to dis-tinguish fish steak meal from fishmeal. For example, if the fishmeal has more than 20.0% ash, 5.0%calcium, and 3.0% total phosphorus, we can assume this fishmeal contained part of the fish steakmeal. Meanwhile, the interactions within the proximate indexes can also be contributed as the refer-ence to determine the fishmeal quality. Sensory evaluation is an effective method to estimate the fresh-ness and authenticity of fishmeal. For instance, the smell of fishmeal, dividing into fishy, sour, stinky,burnt, and odor, etc., can be used to investigate the freshness and authenticity of fishmeal based onthe different odor and the degree of the smell.
作者
赵建涛
叶元土
Zhao Jiantao,Ye Yuantu
出处
《饲料工业》
北大核心
2018年第10期59-64,共6页
Feed Industry
关键词
蛋白质
灰分
感官评价
鱼排粉
鱼粉
protein
ash
sensory evaluation
fish steak meal
fishmeal
