短时微流水处理对池塘养殖鳙鱼肌肉滋味品质的影响

THE EFFECT OF SHORT-TERM MICRO-FLOW WATER TREATMENT ON THE MUSCLE TASTE QUALITY OF BIGHEAD CARP CULTURED IN PONDS

为探究短时微流水处理对池塘养殖鳙鱼(Aristichthys nobilis)肌肉滋味品质的影响,采用微流水装置对池塘养殖鳙鱼进行处理,研究处理时间(0、2d、4d、6d、8d和10d)对池塘养殖鳙鱼肌肉中基本营养成分、游离氨基酸、脂肪酸、核苷酸及其降解产物、甜菜碱含量和感官评分的影响,以期为提升鳙鱼滋味品质提供新方法。结果表明:随着微流水处理时间的延长,鳙鱼肌肉中总游离氨基酸含量、甜味氨基酸含量、腺苷酸(Adenosine monophosphate,AMP)含量和甜菜碱含量呈现先增加后降低的趋势,均在处理6d时含量最高,较未处理组分别增加了17.74%、39.45%、28.00%和50.16%;灰分和鲜味氨基酸含量呈现增加的趋势;粗脂肪、总脂肪酸含量、饱和脂肪酸含量、单不饱和脂肪酸含量、多不饱和脂肪酸含量、苦味氨基酸含量、酸味氨基酸含量、次黄嘌呤核苷(Hypoxanthine riboside,HxR)和次黄嘌呤(Hypoxanthine,Hx)含量则逐渐降低;粗蛋白含量在处理过程中无显著变化。滋味分析仪(电子舌)和感官评分结果表明,微流水处理显著提高了鳙鱼肌肉鲜味和甜味,降低了其咸味、苦味和腥味,且处理6d时鳙鱼肌肉的滋味、气味、质地和色泽感官评分最高。故短时微流水处理可显著提高鳙鱼的肌肉滋味品质,不降低营养品质,适宜的处理时间为6d。

In order to explore the effect of short-term micro-flow water treatment on the muscle taste quality of bighead carp(Aristichthys nobilis)cultured in ponds,the micro-flow device was used to treat bighead carp in ponds.The treatment times were set as 0,2d,4d,6d,8d,and 10d.The contents of moisture,protein,lipid,ash,free amino acids,free fatty acids,nucleotides and betaine,and the sensory analysis of the treated bighead carp muscle were determined to get an appropriate treatment time.The results showed that with the extension of the micro-flow water treatment time,the total free amino acid content,adenosine monophosphate content,and betaine content in the bighead carp muscle increased first and then decreased,and the contents of them were the highest at the 6th day of the treatment.While the content of lipid,the total free fatty acid,hypoxanthine riboside(HxR),and hypoxanthine(Hx)gradually decreased.The content of protein showed no significant change during the treatment.Taste analyzer(electronic tongue)and sensory analysis showed that the micro-flow water treatment significantly improved the umami and sweet taste of bighead carp muscle,and reduced the saltiness,bitterness,and fishy taste.In addition,the sensory score of the taste of bighead carp muscle was the highest at the 6th day of treatment.Therefore,the short-term micro-flow water treatment could significantly improve the muscle taste quality of bighead carp without reducing the nutritional quality,and the appropriate treatment time was 6 days.