不同清水暂养和排酸时间对银鲑肉质的影响  

Effects of Periods of Holding Culture in Different Water and Acid Removal on Quality of Coho Salmon

作　　者：常彦红 高迎莉 王先平 俞海洋 李湘利[1] 刘建全 CHANG Yanhong;GAO Yingli;WANG Xianping;YU Haiyang;LI Xiangli;LIU Jianquan(College of Life Science and Bioengineering,Jining University,Qufu 273155,China;School of Marine Science and Fisheries,Jiangsu Ocean University,Lianyungang 222000,China;Shanghai Anhai Aquatic Products Technology Co.,Ltd,Shanghai 200120,China)

机构地区：[1]济宁学院生命科学与生物工程学院,山东曲阜273155 [2]江苏海洋大学海洋科学与水产学院,江苏连云港222000 [3]上海安海水产科技有限公司,上海200120

出　　处：《水产学杂志》2023年第1期8-14,共7页Chinese Journal of Fisheries

基　　金：山东省高等学校科技计划项目(J18KA163);江苏省政策引导类计划-苏北科技专项(SZ-LYG202025)。

摘　　要：为解决封闭式循环水养殖银鲑(Oncorhynchus kisutch)的土腥味及不同的存储排酸时间对肉质的影响,将体质量2.50 kg的银鲑充气暂养在容水400 L的体积500 L的帆布桶中,采用盐度30海水和淡水,计算暂养过程中银鲑体质量的损耗率和屠宰率,通过感观评价和检测二甲基异茨醇(2-methylisoborneol, MIB)的含量,确定最佳暂养用水;同时,暂养后的鱼肉置于保鲜盒中,0℃冰箱存储0 h、24 h、48 h、72 h,通过感官评价确定最佳排酸时间。结果表明:两种清水暂养均有利于土腥味的消除,但海水暂养效果明显好于淡水,海水暂养的第7 d,感官评分为(9.49±0.11),无土腥味,MIB含量为(0.22±0.038)μg/kg,明显低于0.7μg/kg,且银鲑屠宰率为(89.60±0.01)%,符合养殖要求,因此,最佳暂养条件为:海水,7 d。暂养鱼肉在0℃存储24 h后,感官评分达到最大值(14.90±0.12),因此最佳排酸时间为24 h。本结果可为银鲑最佳暂养用水的选择和销售前期鱼肉品质的保障提供技术参考。In order to solve the earthy-musty off-flavors of coho salmon(Oncorhynchus kisutch)in closed recirculating aquaculture system, and the effect of different acid removal times and holding culture water on meat quality, coho salmon with body weight of 2.50kg were temporarily cultured in sea water with salinity of 30 and fresh water in a canvas bucket. The body weight loss rate and slaughter percentage were calculated during the temporary culture and the optimization of holding culture conditions was determined by sensory evaluation and 2-methylisoborneol(MIB)content. The meat of the coho salmon exposed to temporary culture was stored at 0℃for 0 h, 24 h, 48 h and 72 h to explore for the best acid removal time by sensory evaluation. The results showed that both water were beneficial to eliminate earthy-musty off-flavors, better in seawater in which the sensory score of(9.49 ± 0.11)was observed in the coho salmon cultured for 7 d, without earthy-musty off-flavors. There was the MIB content of(0.22 ± 0.038)μg/kg, significantly lower than 0.7 μg/kg, with slaughter percent of(89.60 ± 0.01)%, which conformed to the provision of aquaculture. The sensory score of fish meat cultured was found to be the maximum value of(14.90 ± 0.12)in the best temporary culture condition after being stored at 0℃ for 24 h. After slaughter, 24 h at 0℃ was the best time to acid remove. The findings provide technical references for selection of the best temporary culture water, guaranteeing the quality of coho salmon before marketing.

关 键 词：银鲑 暂养 二甲基异茨醇 感官评价 排酸时间 

分 类 号：Q178.1[生物学—水生生物学]