海水驯化对鲟肌肉品质的影响研究  

The Effect of Seawater Domestication on the MuscleQuality of Sturgeon

作　　者：宁可源 李永雄 玄一凡 梁萧 王茂林[1,2] 王伟 NING Keyuan;LI Yongxiong;XUAN Yifan;LIANG Xiao;WANG Maolin;WANG Wei(Key Laboratory of Northern Marine Aquaculture,Ministry of Agriculture and Rural Affairs,Dalian Ocean University,Dalian,Liaoning 116023,China;Key Laboratory of Applied Biology and Aquaculture of Northern Fish,Liaoning Province,Dalian,Liaoning 116023,China)

机构地区：[1]大连海洋大学农业农村部北方海水增养殖学重点实验室,辽宁大连116023 [2]辽宁省北方鱼类应用生物学与增养殖重点实验室,辽宁大连116023

出　　处：《水产养殖》2024年第7期11-14,共4页Journal of Aquaculture

基　　金：2021年辽宁省海洋经济发展项目资助;2023年辽宁省教育厅面上项目(JYTMS)。

摘　　要：以海水驯化(海水组)(盐度3.0%)3个月的鲟(西伯利亚鲟♀×史氏鲟♂)肌肉与淡水养殖的鲟(淡水组)(西伯利亚鲟♀×史氏鲟♂)肌肉为研究对象,开展海水驯化对杂交鲟肌肉品质的影响试验,分析生、熟鲟样品肌肉纹理、肌肉白度、肌肉质构。结果表明,海水组生的鲟肌肉样品鲜样色泽更好,弹性、胶黏性和咀嚼性等质构指标显著高于(P<0.05)淡水组;海水组鲟样品内聚性高于淡水组,但差异不显著(P>0.05)。海水和淡水组熟的鲟样品对比发现,海水组肌肉样品偏红,弹性和咀嚼性均显著高于(P<0.05)淡水组,海水组鲟样品胶黏性低于淡水组;海水组内聚性低于淡水组,但差异不显著(P>0.05)。指出,经过海水驯化处理,可以有效改善鲟体色以及肌肉品质,使其具备更好的口感和食用价值。We conducted an experiment to investigate the impact of domestication of the sea on the muscle quality of sturgeon(Acipenser baerii♀×Acipenser schrenckii♂).In this study,the muscle samples of sturgeon domesticated in seawater(seawater aquaculture group)with salinity of 3.0%for three months and those domesticated in freshwater(freshwater aquaculture group)were taken as the research objects.The muscle texture,muscle whiteness,and muscle texture profile analysis of both raw and cooked sturgeon samples were analyzed.The results showed that the raw sturgeon muscle samples from the seawater group had better fresh color,higher elasticity,gumminess,and chewiness than those from the freshwater group(P<0.05).The cohesiveness of the sturgeon samples in the seawater group was higher than that in the freshwater group,but the difference was not significant(P>0.05).For the cooked sturgeon samples,the muscle samples from the seawater group tended to be reddish,with significantly higher elasticity and chewiness than those from the freshwater group(P<0.05).The gumminess of the sturgeon samples in the seawater group was lower than that in the freshwater group,while the cohesiveness of the seawater group was lower than that of the freshwater group,but the difference was not significant(P>0.05).It is pointed out that the treatment of seawater acclimation can effectively improve the body color and muscle quality of sturgeon and make it have better taste and edible value.

关 键 词：鲟 质构 肌肉品质 海水驯化 

分 类 号：S917.4[农业科学—水产科学]