上市前短期饥饿对鲫鱼肌肉品质的影响  

Effect of short- term starvation on the muscle quality of the pre- harvest carassius auratus

作　　者：贺诗水[1] 王洪凯[1] 蒋万祥[1] 高源[1] 

机构地区：[1]枣庄学院生命科学学院,山东枣庄277160

出　　处：《食品工业科技》2016年第1期334-337,共4页Science and Technology of Food Industry

基　　金：国家星火计划项目(2013GA740061);枣庄学院校级科研基金项目(2014YY13)

摘　　要：为了探讨上市前短期饥饿对鲫鱼肌肉品质的影响,采用生化分析手段、质构仪和感官评价方法对不同饥饿处理的鲫鱼的常规营养成分和主要质构指标进行了测定。结果显示:饥饿6 d内,随着饥饿时间的延长,鲫鱼肌肉中粗脂肪含量、肌肉硬度和土腥味呈下降趋势,而粗蛋白、粗灰分、水分、凝聚性、弹性、咀嚼性呈上升趋势;但是饥饿8 d后,鲫鱼肌肉的粗蛋白含量、弹性和咀嚼性轻微下降,硬度轻微上升。建议在生产实践过程中,在鲫鱼上市前给予6d的短期饥饿,从而提高其肌肉品质,更好地满足人们的消费需求。In order to explorate the effect of short- term starvation on the muscle quality of the pre- harvest carassius auratus,the common nutrition component and the main texture index of the different starvation treatment by biochemical analysis method and the texture were determined. The results showed that with the starvation time extension,the crude fat content,hardness and earthen taste decreased,while the crude protein,crude ash,moisture,springiness,cohesiveness and chewiness showed an upward trend in six days. But the crude protein,springiness and chewiness decreased and the hardness increased after starvation for eight days.The results suggested the pre- harvest carassius auratus should be given six days starvation to improve the muscle quality and meet people＇s consumption demand better.

关 键 词：鲫鱼 肌肉品质 短期饥饿 营养成分 质构指标 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]