三倍体虹鳟初级加工关键点技术研究  

Research on Technology for Primary Processing of Triploid Rainbow Trout(Oncorhynchus Mykiss)

作　　者：王英英 刘芳 孟玉琼 WANG Yingying;LIU Fang;MENG Yuqiong(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;College of Ecological Environmental Engineering,Qinghai University,Xining 810016,China;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,China;Key Laboratory of Plateau Cold-Water Fish Culture and Ecological Environment Protection,Ministry of Agriculture and Rural Affairs,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海大学生态环境工程学院,青海西宁810016 [3]省部共建三江源生态与高原农牧业国家重点实验室冷水鱼研究中心,青海西宁810016 [4]农业农村部高原冷水鱼养殖与生态环境保护重点实验室,青海西宁810016

出　　处：《青海畜牧兽医杂志》2024年第5期22-26,69,共6页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：青海省重点研发与转化计划(2022-NK-132)。

摘　　要：本研究以青海省三倍体虹鳟鱼为研究对象,对三倍体虹鳟初级加工流程中的关键点技术(禁食时间、预冷温度、致死方式和放血程度)进行研究,对鱼肉肉色、肉质及营养成分进行测定。结果显示,不同禁食时间对鱼肉的黄色值、感官肉色、弹性、粘附性、内聚性和pH无显著影响(P>0.05);禁食3 d会提高鱼肉的亮度值和红度值(P<0.05),且营养成分无显著变化(P>0.05);禁食15 d,鱼肉的硬度和咀嚼性最高,但其营养成分最低(P<0.05)。不同预冷温度对鱼肉的肉色、弹性和营养成分无显著影响(P>0.05);预冷0℃时,鱼肉硬度、粘附性和pH达到最大值(P<0.05);预冷15℃时,鱼肉的咀嚼性和内聚性最高(P<0.05)。不同致死方式对鱼肉的红度值、黄度值、感官、弹性、内聚性、粘附性、pH和蛋白质含量无显著影响(P>0.05);电击割鳃组鱼肉的硬度、咀嚼性和脂肪含量与空气窒息和敲击头部组相比达到最大(P<0.05)。不同放血程度对鱼肉的亮度值、硬度、pH、脂肪和水分含量无显著影响(P>0.05);放血50%,鱼肉红色值最小,但弹性最高(P<0.05);放血70%,鱼肉的咀嚼性最高(P<0.05);放血0%,鱼肉蛋白质含量最高(P<0.05)。三倍体虹鳟初级加工最佳方案为对三倍体虹鳟进行至少3 d的禁食,预冷温度维持在0℃左右,电击割鳃致死,放血达70%。Using triploid rainbow trout from Qinghai Province as the research object,the meat colour,meat quality and nutrient composition of the fish were determined by studying the key point technologies in the primary processing process of triploid rainbow trout:fasting time,pre-cooling temperature,lethality and bloodletting degree.The results indicated that different fasting durations had no significant impact on the yellowness,sensory flesh color,chewiness,adhesiveness,cohesiveness and pH of the fish flesh(P>0.05).Fasting for 3 days increased the lightness and redness values of the flesh(P<0.05),with no significant changes in nutritional composition(P>0.05).However,fasting for 15 days resulted in the highest hardness and chewiness of the flesh but significantly reduced its nutritional content(P<0.05).Different pre-chilling temperatures did not significantly affect the flesh color,elasticity and nutritional composition(P>0.05).At 0℃pre-chilling,the hardness,adhesiveness,and pH value of the flesh were significantly higher(P<0.05),while at 15℃,chewiness and cohesiveness were significantly higher(P<0.05).The method of slaughter had no significant effect on the redness,yellowness,sensory flesh color,elasticity,cohesiveness,adhesiveness,pH and protein content of the flesh(P>0.05).However,the hardness,chewiness,and fat content were significantly higher in the group where the fish were stunned and bled compared to the groups subjected to air asphyxiation or head percussion(P<0.05).The degree of bleeding had no significant impact on the lightness,hardness,pH,fat and moisture content of the flesh(P>0.05).The flesh from fish bled to 50%showed the lowest redness value but the highest elasticity(P<0.05);70%bleeding resulted in the highest chewiness(P<0.05),while unbled fish had the highest protein content(P<0.05).The optimal primary processing scheme for triploid rainbow trout was a fasting duration of at least 3 days,pre-chilling at approximately 0℃,slaughter by stunning and gill cutting,and 70%bleeding.

关 键 词：三倍体虹鳟 禁食 预冷 致死方式 放血 

分 类 号：S985.1[农业科学—捕捞与储运]