不同养殖模式斑石鲷的鱼肉品质特性分析  

Meat Quality Charateristics of Spotted Knifejaw(Oplegnathus punctatus) Cultured under Different Aquaculture Modes

作　　者：熊铭[1] 吴祖亮[1] 林向东[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品科学》2016年第3期17-21,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B06);海南省自然科学基金项目(311032)

摘　　要：对不同养殖模式斑石鲷的生长和鱼肉品质特性进行探究与分析。通过随机选取鲜活斑石鲷,运用质量长度指数K值、色差值、质构特性及感官评定等指标,研究不同养殖模式下斑石鲷的食用品质特性并分析鱼肉差异的成因。结果表明:网箱养殖的斑石鲷质量长度指数K值为19.29 g/cm,稍高于池塘养殖模式,表明其运动能力更高,且影响极显著;在色差值指标上,池塘养殖的鱼肉肉色鲜亮饱和;在硬度、弹性、内聚性及恢复性等参数上,网箱养殖模式下的斑石鲷鱼片均大于池塘养殖模式;而在咀嚼性这项参数上,池塘养殖的斑石鲷鱼片为2.457 m J,表现更好。养殖模式仅对硬度和恢复性影响显著。In this study, growth and meat quality characteristics of Oplegnathus punctatus cultured in different aquaculture systems were evaluated by mass/length index（K）, chromatic aberration, texture properties and sensory evaluation. The causes of eating quality difference of meat from Oplegnathus punctatus cultured under different aquaculture modes were analyzed. The results showed that K value of Oplegnathus punctatus cultured in net cages was 19.29 g/cm, slightly higher than of pond-cultured Oplegnathus punctatus, suggesting higher mobility in net cages and highly signifi cant effect of mobility on K value. The meat of pond-cultured Oplegnathus punctatus had a brighter and more saturated color, while harness, springiness, cohesiveness and resilience of fi llets of cage-cultured Oplegnathus punctatus were higher than those of the pond-cultured counterpart. Fillets of pond-cultured Oplegnathus punctatus exhibited better chewiness（2.457 m J）. In conclusion, our fi ndings suggest that aquaculture mode can onl y infl uence hardness and resilience of Oplegnathus punctatus fi llets.

关 键 词：斑石鲷 养殖模式 质构特性 质量长度指数 色差值 感官评定 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] S965.3[轻工技术与工程—食品科学与工程]