不同贮藏温度对草鱼肉滋味和鲜度的影响

Effect of different storage temperature on freshness and taste of grass carp meat

以草鱼背肉、腹肉和红肉为原料,通过高效液相色谱法(HPLC)和氨基酸自动分析法,研究了4、-20和-80℃贮藏条件对草鱼肉各部位游离氨基酸含量和核苷酸类物质的影响。结果表明:4、-20和-80℃贮藏条件下,草鱼背肉呈味氨基酸的含量占总游离氨基酸含量的百分比分别为41.69%、41.84%、42.40%,腹肉中分别为38.39%、39.91%、40.29%,红肉中分别为31.34%、32.34%、32.82%。贮藏温度越低,呈味氨基酸含量的百分比越高。草鱼背肉中的K值分别为25.60%、15.45%和14.92%,腹肉中分别为33.27%、19.60%和16.29%,红肉中分别为90.39%、48.72%和45.41%。贮藏温度越低,鲜度越好。相同贮藏温度下,红肉中的呈味氨基酸含量偏低,鲜度最差。因此,在加工过程中宜选用快速冻藏,以保持较好的滋味和鲜度。

Use grass carp （dorsal meat, belly meat and red meat）as the research object, the effects of 4,-20 and-80 ℃ storage conditions on the content of free amino acids and the contents of nucleotides in different parts of grass carp were studied by high performance liquid chromatography（HPLC） and automatic amino acid analysis.The results showed that the percentage of flavor amino acids of the total free amino acids in dorsal grass carp meat was 41.69% ,41.84% ,42.40%, respectively.In belly meat was 38.39% ,39.91% ,40.29% ,respectively.In red meat were 31.34% ,32.34% ,32.82% ,respectively.The lower was the storage temperature, higher the percentage of amino acid content will be. K value of dorsal grass carp meat were 25.60%, 15.45%, 14.92%, respectively.In belly meat was 33.27%, 19.60%, 16.29%, respectively.In red meat were 90.39% ,48.72%, 45.41%, respectively.The lower was the storage temperature, the better the freshness will be.At the same storage temperature, flavor amino acid content was the lowest and freshness was the worst in red meat.Thus, quickly frozen should be selected to maintain freshness and good taste in the process.