短期暂养对草鱼肉质和挥发性风味的影响  

Research on the Effects of Short Term Starvation to the Grass Carp Meat Quality and Volatile Flavor

作　　者：周敏[1] 陈丽丽[1] 袁美兰[1] 赵利[1] 

机构地区：[1]江西科技师范大学生命科学学院,国家淡水鱼加工技术研发分中心,南昌330013

出　　处：《食品工业》2016年第11期139-143,共5页The Food Industry

基　　金：江西省现代农业产业技术体系建设专项资金

摘　　要：试验主要研究了草鱼暂养0,1,2,3,4,5,6和7 d的肌肉的基础营养成分,以及持水率、熟肉率、pH、肌肉的质构特性、食用品质、脂肪酸含量以及气味成分的变化。结果表明,随着暂养天数的增加,总糖、粗脂肪、持水率和熟肉率逐渐降低,粗蛋白、咀嚼性和胶着性变化不大,灰分和pH略有升高,暂养过程中鱼肉中的各种脂肪酸呈一定规律变化,气味成分也发生了明显的变化。通过感官评定法分析了生熟鱼肉中气味的变化,说明通过短期暂养可以一定程度降低鱼肉中的鱼腥味和泥土味。The effect of short term starvation to the grass carp meat quality and volatile components was studied. The basic nutrition content, water holding capacity of grass carp meat, rote of cooked meat, pH, texture, eating quality, content of fatty acid, volatile components after 0, 1, 2, 3, 4, 5, 6, and 7 d through temporary cultivation were determined respectively. The total sugar, crude fat, water holding capacity and rate of cooked meat were decreasing from 0 d to 7 d; Crude protein, chewiness and gumminess changed a little; Ash content and pH slightly increased; The content of fatty acids was changed in a certain regular and volatile components were obvious changed. The result showed that the short term starvation could eliminate undesirable odor, through sensory evaluation method to analyze the flavor changed in raw and cooked meat.

关 键 词：草鱼 暂养 品质 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]