冷冻对不同部位草鱼肉鲜度和滋味的影响

Effect of frozen on freshness and taste of grass carp meat

以不同部位草鱼肉(背肉、腹肉、红肉)为对象,采用高效液相色谱法(HPLC)、氨基酸自动分析法测定了冷冻前后草鱼肉水溶性成分的变化。结果表明:不同部位的鱼肉以及冷冻前后其ATP关联物、鲜度和游离氨基酸含量各不相同。新鲜草鱼背肉、腹肉、红肉的K值分别为1.82%、2.71%、7.38%,在-18℃下冷冻48h之后,背肉、腹肉的K值没有明显的变化,红肉K值有增加;游离氨基酸对滋味贡献较大,新鲜草鱼背肉和腹肉中游离氨基酸含量高于红肉,但背肉和腹肉中天冬氨酸和谷氨酸含量显著低于红肉,组氨酸含量显著高于红肉;冷冻后,背肉和腹肉中游离氨基酸含量有所增加,但红肉中游离氨基酸含量降低;冷冻对草鱼红肉部分鲜度和滋味的影响要大于对背肉和腹肉的影响,因此在草鱼冷冻和加工中要对红肉部分特别注意。

With the different parts of grass carp meat（dorsal meat,belly meat,red meat） as research objects, changes of water soluble compounds in fresh samples and frozen samples was studied by the HPLC and Amino Acicl Autoanalyzer. The results showed that ATP-related compounds,freshness and free amino acids were different in different parts meat which was fresh or frozen. K value of fresh dorsal meat,belly meat,red meat were 1.82%, 2.71%,7.38%, respectively,it had no obvious difference after in the refrigerator of - 18℃ for 48 hours on dorsal meat and belly meat,while it increased slightly on red meat. The amounts of total free amino acids（TFAA） in dorsal meat and belly meat were higher than red meat,and the amounts of aspartate and glutamate in dorsal meat and belly meat were significantly lower than those in red meat,histidine content was significantly higher than that of red meat. After frozen,the TFAA of dorsal meat and belly meat were increased, but it was decreased of red meat. The influence of frozen on freshness and taste of red meat in grass carp meat was higher than dorsal meat and belly meat,which should paid special attention in the grass carp frozen and processed.