鳜鱼肌肉品质评价的初步研究  

Preliminary study on flesh quality evaluation of Siniperca chuatsi(Basilewsky)

作　　者：李文倩[1] 李小勤[1] 冷向军[1] 符贵红[1] 罗运仙[1] 

机构地区：[1]上海海洋大学省部共建水产种质资源发掘与利用教育部重点实验室,上海201306

出　　处：《食品工业科技》2010年第9期114-117,121,共5页Science and Technology of Food Industry

基　　金：上海市重点学科建设项目基金(Y1101)

摘　　要：以7尾健康成年鳜鱼(体重383g±12·6g)为实验对象,测定鱼肉品质的相关指标,包括:肌肉水分含量、脂肪含量、胶原蛋白含量、肌肉pH、电导率、滴水损失、肌肉渗出性损失、肌纤维直径、肌肉质构。结果表明,鳜鱼肌肉水分含量为78·93%±0·61%,脂肪含量为1·59%±0·47%,胶原蛋白含量为0·98%±0·12%,肌肉pH为(6·00±0·16),鱼体垂直电导率为(1·93±0·69)S,鱼体水平电导率为(5·60±0·36)S,滴水损失为10·48%±2·69%,肌肉渗出性损失为32·92%±1·71%,肌纤维直径为(107·36±11·17)μm;在肌肉质构指标中,硬度为(716·73±136·35)g,弹性为(0·86±0·04),凝聚性为(0·53±0·05),黏性为(369·82±79·59),咀嚼力为(317·61±77·41)g,回复力为(0·36±0·02)。在上述指标中,鳜鱼肌纤维直径(Y)与肌肉硬度(X)呈显著负相关(P<0·05):Y=-9·6397X2+596·83X-8181·5(R2=0·968);肌肉脂肪含量(Y)与硬度(X)之间呈显著负相关(P<0·05):Y=(2×106)X2-88589X+1764·2(R2=0·878);肌肉咀嚼力(Y)与pH(X)呈极显著正相关(P<0·01):Y=1853X2-21274X+61286(R2=0·928)。本研究表明,肌纤维直径、脂肪含量、肌肉pH等是评价鳜鱼肌肉品质的重要指标。Seven healthy adult Siniperca chuatsi（Basilewsky）（body weight of 383g±12.6g） were conducted to evaluate flesh quality parameters,including muscle moisture,fat and collagen contents,pH value,conductivity,drip loss,flesh leaching loss,muscle fiber diameter and textural mechanical properties.The results indicated that muscle moisture,total fat,collagen content and pH value were 78.93%±0.61%,1.59%±0.47%,0.98%±0.12% and（6.00±0.16）,respectively.Fish conductivity were（1.93±0.69）S（parallel）,（5.60±0.36）S（vertical）,drip loss was 10.48%±2.69%,flesh leaching loss was 32.92%±1.71%,muscle fiber diameter was 107.36±11.17μm.Textural mechanical properties included hardness,springiness,cohesiver,gumminess,chewiness and resilience,which were（716.73±136.35）g,（0.86±0.04）,（0.53±0.05）,（369.82±79.59）,（317.61±77.41）g and（0.36±0.02）,respectively.Among indexes above,muscle hardness（Y）showed a negative correlation with muscle fiber diameter（X）（P0.05）：Y=-9.6397X2＋596.83X-8181.5（R2=0.968）;hardness（Y）also showed negative correlation with muscle fat content（X）（P0.05）：Y=（2×106）X2-88589X＋1764.2（R2=0.878）;flesh pH value（X）was the most important factor affecting chewiness（Y）（P0.01）：Y=1853X2-21274X＋61286（R2=0.928）.Results above showed that muscle fiber diameters,fat content,pH value were important indexes affecting flesh quality of Siniperca chuatsi（Basilewsky）.

关 键 词：鳜鱼 肌肉品质 肌肉成分 质构 肌肉组织学 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]