梁子湖三种鲌肉质分析  

ANALYSIS ON MEAT QUALITY OF THREE CULTER IN LIANGZI LAKE

作　　者：于辉[1] 李华[1] 刘为民[1] 蒋岸岸[1] 唐冬生[1] 

机构地区：[1]佛山科学技术学院生命科学院,佛山528231

出　　处：《水生生物学报》2005年第5期502-506,共5页Acta Hydrobiologica Sinica

基　　金：国家自然科学基金(编号:30470978);广东省自然科学基金(编号:04011645);佛山市科技发展专项资金(编号:03020021)资助

摘　　要：通过对梁子湖翘嘴鲌、青梢鲌和蒙古鲌的肌肉加工指标和生化成分分析,结果表明:翘嘴鲌的系水力、谷氨 酸、脯氨酸、甘氨酸、非必需氨基酸和鲜味氨基酸含量皆高于蒙古鲌,存在显著性差异(P<0．05);翘嘴鲌的比能值 小于蒙古鲌,差异显著(P<0．05);翘嘴鲌的熟肉率和水分含量高于蒙古鲌,差异极显著(P<0．01),翘嘴鲌的贮存 损失低于蒙古鲌,差异极显著(P<0．01):翘嘴鲌的谷氨酸和鲜味氨基酸含量高于青梢鲌,差异显著(P<0．05)。青 梢鲌的熟肉率、脯氨酸、水分含量高于蒙古鲌,差异显著(P<0．05),青梢鲌的贮存损失低于蒙古鲌,差异极显著 (P<0．01);其他指标差异均不显著(P>0．05)。三种鲌肌肉中17种氨基酸总量依次为78．10、76．63和75．26,必需 氨基酸指数依次为66．25、65．95和64．97。缬氨酸和异亮氨酸分别为第一、第二限制性氨基酸。综合分析,翘嘴鲌 的肉质优于青梢鲌和蒙古鲌。The meat characteristics on biochemical compositions and processing indices of the three kinds of culters （ C. alburnus, C. dabryi and C. mongolicus ）from Liangzi lake at Hubei in China's Mainland were analyzed in this study. The indices of biochemical compositions included the content of moisture, protein, lipid, ash, nitrogen-free extract, amino acids, energy value, and the value of energy versus protein in muscle of three kinds of cuhers, respectively. Among them, the indices of amino acids included the content of each seventeen amino acids,non-essential amino acids（NEAA）, essential amino acids（EAA）, and total amino acids （TAA） ,respectively. The results were showed that water holding capacity（WHC）, glutamic acid, proline, glycine, non-essential amino acids（NEAA）and flavour acids of C. alburnus was higher than that of C. mongolicus （0.01 〈 P 〈 0.05）, respectively. Energy value of C. alburnus was lower than that of C. mongolicus（0.01 〈 P 〈 0.05）. Cooking holding percentage and the content of moisture of C. alburnus was higher than that of C. mongolicus （ P 〈 0.01 ）, respectively. Drip loss percentage at every twenty-four hours,forty-eight hours and seventy-two hours of C. alburnus was lower than that of C. mortgolicus（ P 〈 0.01） ,respectively. The contents of glutamie acid and flavour acids of C. alburnus was higher than those of C. dabryi （0,01 〈 P 〈 0.05）. Cooking holding percentage, the content of proline and moisture of C. dabryi was higher than that of C. mongolicus（0.01 〈 P 〈 0.05 ）, respectively. Drip loss percentage of C. dabryi was lower than that of C. mongolicus （ P 〈 0.01 ）, the other indices were showed no significant difference（ P 〉 0.05） .Total quantity of seventeen kinds of amino acids and essential amino acids indices（EAAI） in three kinds culters （ C. alburnus C. dabryi and C. mongolicus ） were in turn 78.10,76.63,75.26, and 66.25, 65.95,64.97, respectively. To three kinds of culters, valine was the first l

关 键 词：鲌 肉质 比较 

分 类 号：S965.123[农业科学—水产养殖]