摘要
为了分析鱼体体质量和季节对鱼肌肉组织特性的影响,以及质构特性与基本营养成分的关系,以湖北最常见的5种淡水鱼(草鱼、鲫鱼、鲢鱼、鲤鱼、武昌鱼)为对象,对其基本营养成分和质构进行测定和分析。结果表明:5种淡水鱼肌肉硬度大小为:草鱼>鲤鱼>鲫鱼>武昌鱼>鲢鱼,随季节不同肌肉硬度值有所增减。随着鱼体的生长,体质量的增加,肌肉硬度、弹性、胶着度和咀嚼度均有增加,与水分含量呈负相关,与脂肪含量呈正相关。春季鱼的肌肉质构指标值大于夏季和冬季。对7个质构指标进行了主成分分析,提取出3个主成分,累计方差贡献率为94.62%,其中硬度和弹性是影响鱼肉质构特性的主要因素。
Five common kinds of freshwater fish such as Ctenopharyngodon idellus Cuv.et val.（grass carp）,Carassius auratus cuvieri（crucian carp）,Hypophthalmichthys molitrix Cuv（silver carp）,Cyprinus carpio Linn（carp） and Megalobrama amblycephala（blunt-snout） from Hubei province were selected to conduct the analysis of texture properties and nutritional components.The results indicated that five kinds of freshwater fish ranked in the order of grasp carp,carp,crucian carp,blunt-snout and silver carp according to muscle hardness.The hardness,springiness,adhesiveness and chewness of the muscle from the five kinds of freshwater fish exhibited an increase trend due to the growth of fish and the increase of body weight.The muscle springiness was positively correlated with the water content and negatively correlated with fat content.Principal component analysis was performed based on 7 parameters of textural profile analysis（TPA）.Top 3 factors were selected and the cumulative contribution to variance was up to 94.62%.Muscle hardness and springiness were the dominant factors.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第11期69-73,共5页
Food Science
基金
国家现代农业产业技术体系建设专项(NYCYTX-49)
关键词
淡水鱼
质构分析
营养成分
主成分分析
freshwater fish
texture profile analysis（TPA）
nutritional component
principal component analysis
