期刊文献+

鳜鱼肌肉品质评价的初步研究 被引量:24

Preliminary study on flesh quality evaluation of Siniperca chuatsi(Basilewsky)
下载PDF
导出
摘要 以7尾健康成年鳜鱼(体重383g±12·6g)为实验对象,测定鱼肉品质的相关指标,包括:肌肉水分含量、脂肪含量、胶原蛋白含量、肌肉pH、电导率、滴水损失、肌肉渗出性损失、肌纤维直径、肌肉质构。结果表明,鳜鱼肌肉水分含量为78·93%±0·61%,脂肪含量为1·59%±0·47%,胶原蛋白含量为0·98%±0·12%,肌肉pH为(6·00±0·16),鱼体垂直电导率为(1·93±0·69)S,鱼体水平电导率为(5·60±0·36)S,滴水损失为10·48%±2·69%,肌肉渗出性损失为32·92%±1·71%,肌纤维直径为(107·36±11·17)μm;在肌肉质构指标中,硬度为(716·73±136·35)g,弹性为(0·86±0·04),凝聚性为(0·53±0·05),黏性为(369·82±79·59),咀嚼力为(317·61±77·41)g,回复力为(0·36±0·02)。在上述指标中,鳜鱼肌纤维直径(Y)与肌肉硬度(X)呈显著负相关(P<0·05):Y=-9·6397X2+596·83X-8181·5(R2=0·968);肌肉脂肪含量(Y)与硬度(X)之间呈显著负相关(P<0·05):Y=(2×106)X2-88589X+1764·2(R2=0·878);肌肉咀嚼力(Y)与pH(X)呈极显著正相关(P<0·01):Y=1853X2-21274X+61286(R2=0·928)。本研究表明,肌纤维直径、脂肪含量、肌肉pH等是评价鳜鱼肌肉品质的重要指标。 Seven healthy adult Siniperca chuatsi(Basilewsky)(body weight of 383g±12.6g) were conducted to evaluate flesh quality parameters,including muscle moisture,fat and collagen contents,pH value,conductivity,drip loss,flesh leaching loss,muscle fiber diameter and textural mechanical properties.The results indicated that muscle moisture,total fat,collagen content and pH value were 78.93%±0.61%,1.59%±0.47%,0.98%±0.12% and(6.00±0.16),respectively.Fish conductivity were(1.93±0.69)S(parallel),(5.60±0.36)S(vertical),drip loss was 10.48%±2.69%,flesh leaching loss was 32.92%±1.71%,muscle fiber diameter was 107.36±11.17μm.Textural mechanical properties included hardness,springiness,cohesiver,gumminess,chewiness and resilience,which were(716.73±136.35)g,(0.86±0.04),(0.53±0.05),(369.82±79.59),(317.61±77.41)g and(0.36±0.02),respectively.Among indexes above,muscle hardness(Y)showed a negative correlation with muscle fiber diameter(X)(P0.05):Y=-9.6397X2+596.83X-8181.5(R2=0.968);hardness(Y)also showed negative correlation with muscle fat content(X)(P0.05):Y=(2×106)X2-88589X+1764.2(R2=0.878);flesh pH value(X)was the most important factor affecting chewiness(Y)(P0.01):Y=1853X2-21274X+61286(R2=0.928).Results above showed that muscle fiber diameters,fat content,pH value were important indexes affecting flesh quality of Siniperca chuatsi(Basilewsky).
出处 《食品工业科技》 CAS CSCD 北大核心 2010年第9期114-117,121,共5页 Science and Technology of Food Industry
基金 上海市重点学科建设项目基金(Y1101)
关键词 鳜鱼 肌肉品质 肌肉成分 质构 肌肉组织学 Siniperca chuatsi(Basilewsky) flesh quality flesh composition textural mechanical properties muscle histology
  • 相关文献

参考文献20

二级参考文献122

共引文献508

同被引文献417

引证文献24

二级引证文献245

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部