野生与人工养殖黄鳝、泥鳅肉的品质差异性分析

The Meat Quality Characteristics of the Eel and Loach Growing in Wild and Captivity Environment

为了解不同生长环境下黄鳝和泥鳅肉的品质特性,分别对其主要营养组分、颜色、嫩度和质构特性进行了分析比较。结果表明,生长环境对黄鳝和泥鳅肉的上述品质特性有明显影响。野生和人工养殖黄鳝肉的水分、粗蛋白和灰分等含量均存在显著差异(p<0.05),野生环境中的黄鳝肉红度值(a*)显著高于人工饲养的黄鳝肉,但生长环境对泥鳅肉营养组分和肉颜色影响较小。野生环境下黄鳝和泥鳅肉具有更高的剪切力、硬度、弹性和咀嚼性。

In order to find out the meat quality characteristics of eel and loach growing in different environ- ments, the major nutrient compositions, color, tenderness and texture properties of eel and loach meat were ana- lyzed in the article. The results indicate that growing environment has certain effect on the quality characteristics of eel and loach meats. The notably differences were found in the moisture, crude protein and ash contents of wild and artificial breeding eel and loach meats （p^0. 05）. The red value （p^0. 05） of wild eel meat color was significantly higher than that of artificial breeding eel meat. However, the effects of growing environments on the meat nutrient compositions and color of loach were small. Furthermore, the wild eel and loach meat pos- sessed higher shear force,hardness,springness and chewiness than that of captivity.