鲤、鳙和草鱼肉品质分析

Analysis of meat quality of Cyprinus carpio L.,Aristichthys nobilis and Ctenopharyngodon idellus

取鲤、鳙和草鱼的背部、腹部以及尾部肌肉,测定其营养成分、pH、失水率、肉色和蒸煮损失,对比分析3种鱼的各种肌肉指标,评价其营养价值。结果表明:鳙脂肪含量显著高于鲤和草鱼(P<0.05),蛋白质含量显著低于草鱼(P<0.05),但与鲤无显著性差异(P>0.05);3种鱼肌肉水分和灰分含量差异均不显著(P>0.05)。与草鱼相比,鲤肌肉pH较高、蒸煮损失较低,鳙肌肉pH低、蒸煮损失较高;草鱼肌肉失水率最低,鲤鱼居中,鳙最高。

The muscles of the back,abdomen and tail of common carp(Cyprinus carpio L.),bighead carp(Aristichthys nobilis)and grass carp(Ctenopharyngodon idellus)were sampled to measure the nutrition composition,pH,water loss,meat color and cooking loss.Result:the fat content of bighead carp was significantly higher than that of common carp and grass carp(P<0.05),while the protein content was significantly lower than that of grass carp(P<0.05),no significant difference with common carp(P>0.05);there was no significant difference in water content in muscle and crude ash among these three fish species(P>0.05).Compared with grass carp,common carp has higher pH and lower cooking loss,and bighead carp has lower pH and higher cooking loss;grass carp muscle had the lowest water loss rate with that of common carp in the middle and bighead carp the highest.