稻田养殖鲤与池塘养殖鲤的风味比较  

Flavor comparison of Cyprinus carpio cultured inpaddy field and pond

作　　者：周惠敏 施文正[1,2] 徐冠洪 曲映红 ZHOU Hui-min;SHI Wen-zheng;XU Guan-hong;QU Ying-hong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Aquatic-product Processing&Preservation,Shanghai Ocean University,Shanghai 201306,China;Qingtian Yugong Agricultural Technology Co.,Ltd,Lishui 323900,Zhejiang,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306 [3]青田愚公农业科技有限公司,浙江丽水323900

出　　处：《淡水渔业》2023年第3期23-29,共7页Freshwater Fisheries

基　　金：国家重点研发计划(2019YFD0902003);低值水产品蛋白改性和风味改良技术研发与新产品创制。

摘　　要：为探究稻田和池塘养殖对鲤(Cyprinus carpio)肌肉风味的影响,2021年8-10月随机采集两种养殖环境下的鲤进行感官分析并测定其游离氨基酸、核苷酸和挥发性物质成分,同时对氨基酸、核苷酸和挥发性物质成分的组成及含量进行了比较分析。感官评价分析结果显示两种养殖环境下的鲤肌肉在10月时,气味上有明显差异。稻田和池塘养殖鲤肌肉中氨基酸及核苷酸种类相同,稻田养殖的鲤肌肉中呈鲜味氨基酸如谷氨酸含量显著高于池塘养殖;稻田养殖的鲤肌肉味精当量值(equivalent umami concentration,EUC)最高含量达到了5.68 g MSG/100 g,显著高于池塘养殖的EUC值4.61 MSG g/100 g;同时,稻田养殖鲤肌肉中土腥味、青草味的物质,如己醛、壬醛的含量显著低于池塘养殖。综上表明,稻田养殖的鲤滋味更为鲜美,土腥味的物质含量更少。Pond culture has a wide range and high density,but long-term feeding of feed will cause water pollution,resulting in a heavy,earthy smell of freshwater fish and affecting the flavor of aquatic products.However,paddy field farming is rich in natural bait and has a good ecological environment,which can realize the recycling of agricultural resources,increase the output of grain and fish,and increase income.Cyprinus carpio farming in paddy fields can use less or no pesticides and veterinary drugs,and it is safer to eat.The meat is tender and delicious,and the scales are soft and edible,which consumers favor.The flavor of freshwater fish is affected by its free amino acids,flavor nucleotides and volatile compounds.Free amino acids and taste nucleotides are used for taste evaluation,and volatile substances affect consumer acceptance.Studies have shown that the flavor of aquatic products is affected by factors such as breeding mode and season.C.carpio in two culture environments were randomly collected for sensory analysis and their free amino acids,nucleotides and volatile substances were determined to explore the effect of paddy field and pond culture on the muscle flavor of C.carpio.The sensory analysis results showed that the C.carpio muscles in the two breeding environments had apparent differences in odor in October.The types of amino acids and nucleotides in the muscles of C.carpio cultured in paddy fields and ponds are the same.The content of umami amino acids such as glutamic acid in the muscles of C.carpio cultured in a paddy field was significantly higher than that in pond culture.The maximum EUC value of C.carpio meat cultured in a paddy field reached 5.68 MSGg/100g,which was significantly higher than the EUC value of 4.61 MSGg/100 g cultured in ponds.Meanwhile,the substances with earthy and grassy smell in C.carpio meat cultured in a paddy field,such as hexanal and nonanal,lower than in pond culture,indicating that C.carpio cultured in a paddy field could reduce the unpleasant odor in C.carpio meat.This st

关 键 词：鲤(Cyprinus carpio) 稻田养殖 池塘养殖 滋味 气味 

分 类 号：S917.4[农业科学—水产科学]