不同规格三倍体虹鳟鱼肉品质差异的研究  

Comparative study on the fillet quality of triploidOncorhynchus mykiss with different sizes

作　　者：刘阳 马睿 田海宁 管玲玲 刘小红 姜晓明[4] 孟玉琼 LIU Yang;MA Rui;TIAN Haining;GUAN Lingling;LIU Xiaohong;JIANG Xiaoming;MENG Yuqiong(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,China;College of Ecological Environmental Engineering,Qinghai University,Xining 810016,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266003,Shandong,China)

机构地区：[1]青海大学农牧学院,西宁810016 [2]青海大学省部共建三江源生态与高原农牧业国家重点实验室,西宁810016 [3]青海大学生态环境工程学院,西宁810016 [4]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《淡水渔业》2024年第5期69-80,共12页Freshwater Fisheries

基　　金：青海省科技项目(2022-NK-132)。

摘　　要：为研究不同规格三倍体虹鳟鱼肉品质差异,选择同一商业网箱养殖的小规格[(2.10±0.04)kg]、中规格[(2.93±0.02)kg]和大规格[(4.01±0.01)kg]三倍体虹鳟进行取样,分析表观品质、质地、营养成分和滋味物质的差异。结果显示:表观品质方面,随着规格的增加,体长、体高、鱼片长和鱼片厚度逐渐增加,肉色无显著差异;鱼肉质地方面,中、大规格的鱼肉具有较高的硬度、弹性和咀嚼性,较低的汁液流失率;鱼肉营养成分方面,大规格鱼肉具有较高的蛋白含量(20.41%)和较低的脂肪含量(13.50%),小规格鱼肉具有较高的总必需氨基酸含量(7.18 g/100 g)。中规格鱼肉具有较高的二十碳五烯酸(1.14 mg/g)、二十二碳六烯酸(4.55 mg/g)和多不饱和脂肪酸(26.8 mg/g);滋味方面,肌苷酸(IMP)是虹鳟鱼鲜味的主要来源(TAV为21.23~27.39),中规格鱼肉具有较高的总鲜味活度值(28.64);小规格鱼肉具有较高的总甜味活度值(1.37),大规格鱼肉游离组氨酸含量较低,因此具有较低的总苦味活度值(5.57)。本研究结果表明,三种规格虹鳟鱼肉肉色相近,小规格三倍体虹鳟鱼肉富含必需氨基酸和甜味物质;中规格三倍体虹鳟富含优质脂肪酸和鲜味物质;大规格虹鳟肌肉更加坚实,具有较高的蛋白质含量和较低的苦味物质。Triploid rainbow trout has been the main upmarket cold-water fish because of its fresh meat,rich nutrition,red fillet color and marbling score.There is still a lack of systematic research on the variation of fish quality among different sizes of triploid rainbow trout.We selected nine triploid rainbow trout of small[(2.10±0.04)kg],medium[(2.93±0.02)kg]and large[(4.01±0.01)kg]from the same commercial cage to explore the quality differences of triploid rainbow trout with different sizes.Meanwhile,the differences of fillet apparent quality,texture,nutrients and taste substances were analyzed.The results showed that in terms of apparent obvious quality,body length,body height,fillet length,and fillet thickness gradually increased with the increase in fish sizes,and no significant difference in fillet color was observed.Regarding fillet texture,medium and large-sized fish had higher hardness,elasticity and chewiness value and lower juice loss rate.In terms of nutritional composition,large-sized fish had a higher protein content(20.41%)and a lower fat content(13.50%),and sized fish had a higher total essential amino acid content(7.18 g/100 g).The medium-sized fish had a higher content of eicosapentaenoic acid(1.14 mg/g),docosahexaenoic acid(4.55 mg/g)and polyunsaturated fatty acid(26.8 mg/g).In terms of taste,inosine acid(IMP)was the primary source of the umami taste of rainbow trout fillets(TAV ranges from 21.23 to 27.39),and the medium-sized fish had a high total umami activity value(28.64).Small-sized fish had a higher total sweet activity value(1.37),and large-sized fish had a lower free histidine content,so they had a lower total bitter activity value(5.57).In summary,the results of this study showed that the three-sized rainbow trout fish had similar fillet color.Small-sized triploid rainbow trout was rich in essential amino acids and sweet substances,while medium-sized triploid rainbow trout was rich in high-quality fatty acids and umami substances.rainbow trout had a firmer texture,higher protein content,and

关 键 词：三倍体虹鳟 规格 表观品质 质地 营养价值 滋味物质 

分 类 号：S965.122[农业科学—水产养殖]