养殖鱼类肉质改良与评价的研究进展

Research advance on flesh quality improvement and evaluation of farmed fish

目前养殖鱼类的肉质改良主要采用遗传选育、养殖环境及饲料营养调控等技术,而鱼类肉质主要考虑外观特征、肌肉生化组成、感官评分结合质构特性及肌纤维组织学特征等方面。本文对养殖鱼类肉质改良技术及评价方法的研究概况进行了初步的综述,以期为今后养殖鱼类肉质改良技术的创新及评价标准的建立提供一定的参考。

Currently, it is possible to modify flesh quality of farmed fish though genetic selection of superior strains and controlling diet compositions as well as culture environment, Flesh quality was mainly assessed by external appearance, biochemical compositions, sensory analysis and texture profile as well as muscle cellularity. The present review summarized the flesh quality evaluation methods and manipulation technologies of farmed fish so that some scientific references could be provided for future research in establishment of manipulation and evaluation standards of end product quality of farmed fish.