不同来源鳡鱼的肉质分析

Meat quality analysis of Elopichthys Bambusa from different sources

通过分析鲢鱼的营养组成、质构特性、流变特性及热特性，研究了不同来源鲸鱼的肉质差别。结果表明，海鱼养殖与野生鳙鱼的营养品质与加工品质均很相似，但海鱼养殖的鳃鱼含C20：5ω3达5.30％、C22：6ω3达14.88％，ω3／ω6撕之比更合理。饲料养殖的鳃鱼蛋白质含量为18.87％，高于海鱼饲养的16.39％及野生鲢鱼的13.86％；灰分含量为1.15％，高于海鱼饲养的0.90％及野生鳃鱼的0.79％；粗脂肪含量为4.68％，仅为其它两种鱼的1／3左右；多不饱和脂肪酸含量介于海鱼饲养及野生鳃鱼之间，为31.79％。饲料养殖的鳃鱼弹性、凝胶强度和硬度均较大，硬度为9034.26N，是海鱼喂养与野生鲢鱼的2倍。流变特性曲线中，饲料喂养的鳃鱼分别在31.9～44.3℃和67.8-78.9℃有两次急剧变化，转变的起始温度低于海鱼喂养与野生鳃鱼，约为43～70℃。DSC结果表明，饲料喂养鲸鱼的起始变性温度为97.6℃，低于海鱼喂养与野生鳃鱼，分别为104.0℃和107.7℃，说明饲料喂养的鳃鱼较其他两种鳃鱼的热稳定性差。

The meat qualities （nutrient composition, texture, rheological and thermal properties）of Elopichthys Bambusa（E.Banbusa） from different sources were studied.Results showed that nutrition and processing properties of E.Bambusa fed by marine fish （MFF）were basically similar to that from wild （WF）, except that the higher content C20：5ω3（5.30%）and C22：60ω3 （14.88%）in MFF,which results in more reasonable ratio of ω3/ω6.The E.Bambusa fed from feed（FF） exhibited the highest protein（18.87%）and ash content（1.15%）among the tested fish.However, its crude fat content was low to 4.68%, only one third of the others, with its contents of polyunsaturated fatty acid （31.79%） between that of WF and MFF. Meanwhile, FF disprayed the largest values of elasticity, gel strength and hardness.Hardness was 9034.26N,two times higher than that of WF and MFF.Rheological curves showed two times sharp changes in FF, at 31.9℃44.3℃ and 67.8-78.9℃, respectively.The starting changing temperature of FF was lower than that of WF and MFF, almost between 43℃ and 70℃.Moreover, DSC curves demonstrated the starting denaturation temperature of FF was 97.6℃, lower than that of WF and MFF which were 104.0℃ and 107.7℃ respectively.All the results indicated that the thermal stability of FF was poorer than the others.