季节对草鱼肉滋味和鲜度的影响

Effect of different seasons 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,研究了春、夏、秋、冬四个季节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:春、夏、秋、冬四季中,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27.79%、13.92%、26.99%和36.82%,腹肉中分别为30.68%、13.98%、25.34%和32.85%,红肉中分别为34.32%、24.88%、31.45%和39.09%。气温越低,呈味氨基酸含量的百分比越高。草鱼背肉中的K值分别为6.77%、21.82%、20.11%和1.80%,腹肉中分别为7.86%、27.02%、23.81%和2.85%,红肉中分别为30.57%、58.04%、54.08%和12.72%。气温越低,鲜度越好。同一季节,草鱼红肉部位鲜度最差,呈味氨基酸含量最低。因此,草鱼的最佳食用期是冬春季,有较好的滋味和鲜度。

Grass carp （dorsal meat, belly meat and red meat）were used as the research object, the effects of spring, summer, autumn and winter 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 the data was 27.79% , 13.92% ,26.99% , 36.82% ,respectively. In belly meat the data was 30.68%, 13.98% ,25.34% ,32.85%, respectively.In red meat the data was 34.32% ,24.88% ,31.45 % ,39.09% , respectively.The lower temperature caused higher the percentage of amino acid content.K value of dorsal grass carp meat were 6.77%, 21.82%, 20.11%, 1.80%, respectively. In belly meat the data was 7.86% , 27.02% ,23.81% ,2.85% ,respectively.In red meat the data were 30.57% ,58.04% ,54.08% , 12.72%, respectively.The lower temperature caused, the better the freshness.At the same season, flavor amino acid content was the lowest and freshness was the worst in red meat.Thus, the best food period of grass carp is winter and spring, the grass carp have a better taste and freshness.