阿克苏地区三种食用鱼肉质特性的比较分析  

Comparative study on the flesh quality of three edible fish in Aksu area

作　　者：王艳萍[1] 曾维斌[1] 廖秋萍[1] 唐芬[1] 

机构地区：[1]塔里木大学动物科学学院/新疆生产建设兵团塔里木畜牧科技重点实验室,新疆阿拉尔市843300

出　　处：《淡水渔业》2012年第3期81-83,共3页Freshwater Fisheries

基　　金：新疆生产建设兵团塔里木畜牧科技重点实验室项目"畜禽肉品质组织学评价的研究"(HS20905)

摘　　要：以新疆阿克苏地区的三种食用鱼黄颡鱼(Pelteobagrus fulvidraco)、鲶(Silurus spp)、黑鱼(Channa argus)为材料,对它们成体鱼肉质特性,包括pH值、滴水损失、熟肉率、肌纤维直径、肌纤维密度、肌纤维面积和肌内肌纤维与结缔组织体积比进行了测定。结果表明,黄颡鱼除滴水损失逊于鲶和黑鱼外,其它肉质特性指标均优于鲶和黑鱼,说明其肉质细嫩,食用品质相对较好。The experiment was based on three edible fish of yellow Latin,catfish and snakehead fish in Xingjiang aksu area.Some meat quality indexes such as pH,water loss,meat cooking rate,fiber density,fiber diameters,fiber area,and muscle and connective tissue percent were determined.The results showed that the meat quality indexes of yellow Latin was superior than the catfish and snakehead fish except for water loss.Therefore,the fish of yellow Latin had the best edible quality.

关 键 词：黄颡鱼(Pelteobagrus fulvidraco) 鲶(Silurus spp) 黑鱼(Channa argus) 肉质特性 阿克苏地区 

分 类 号：S917[农业科学—水产科学] Q501[生物学—生物化学]