保活运输过程中武昌鱼肌肉品质的变化

Changes in Muscle Quality of Wuchang Bream during Live Transportation

以武昌鱼为原料,采用超高效液相色谱、色彩色差计、紫外分光光度计等技术手段测定有水运输过程中(3、6、12、24 h)武昌鱼肌肉品质的变化。结果表明:运输3 h的武昌鱼pH值、持水性、白度(W)、亮度值(L^(*))、红度值(a^(*))、乳酸含量、肌糖原含量、5’-三磷酸腺苷(ATP)及其代谢关联产物总含量分别为6.57、70.33%、52.22、52.27、0.29、4.50 mg/g、1.46 mg/g、909.25 mg/100 g;随着运输时间延长至24 h,pH值先显著上升后显著下降到6.33(P<0.05),乳酸含量先显著下降然后上升到3.81 mg/g,持水性逐渐上升到76.05%再下降至73.33%,W和L^(*)逐渐下降至47.64和47.71,而a^(*)显著升高至1.31(P<0.05),肌糖原含量逐渐下降至1.25 mg/g,ATP及其代谢关联产物总含量上升至1116.62 mg/100 g,其中ATP含量下降至62.43 mg/100 g,鲜味物质5’-次黄嘌呤核苷酸含量上升至747.91 mg/100 g,苦味物质次黄嘌呤核苷和次黄嘌呤含量分别上升至156.12、63.28 mg/100 g。以上研究结果表明,受应激影响,武昌鱼在保活运输中肌肉品质随时间显著改变。

The changes in the muscle quality of Wuchang bream during live transportation(3,6,12 and 24 h)were measured by ultra-high performance liquid chromatography,a color difference meter and an ultraviolet spectrophotometer.The results showed that after 3 h of transportation,the pH value,water-holding capacity,whiteness,brightness(L^(*)),redness(a^(*)),and the contents of lactic acid,muscle glycogen,ATP and its derivatives in fish muscle were 6.57,70.33%,52.22,52.27,0.29,4.50 mg/g,1.46 mg/g and 909.25 mg/100 g,respectively.With increasing transportation time to 24 h,the pH value first increased and then decreased to 6.33(P<0.05),while the lactic acid content initially decreased and then increased to 3.81 mg/g(P<0.05).The water-holding capacity gradually increased to 76.05%and then decreased to 73.33%.The whiteness and L^(*)gradually decreased to 47.64 and 47.71,respectively,whereas a^(*)increased to 1.31(P<0.05).The content of muscle glycogen gradually decreased to 1.25 mg/g.The total content of ATP and its derivatives increased to 1116.62 mg/100 g;the ATP content decreased to 62.43 mg/100 g,while the content of the umami substance IMP increased to 747.91 mg/100 g,and the contents of the bitter substances inosine(HxR)and hypoxanthine(Hx)increased to 156.12 and 63.28 mg/100 g,respectively.It was concluded that the muscle quality of Wuchang bream changed significantly during live transportation under the influence of stress.