有效微生物养殖对河豚鱼肉品质的影响  

Effects of Effective Microorganisms Culture on the Quality of Puffer Fish Meat

作　　者：裴雨轩 袁荣璐 李嘉荣 朱纪坤 陆乃彦[1] 唐雪[1] PEI Yuxuan;YUAN Ronglu;LI Jiarong;ZHU Jikun;LU Naiyan;TANG Xue(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Zhenjiang Jiangzhiyuan Fishery Technology Co.Ltd.,Zhenjiang 212000,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]镇江江之源渔业科技有限公司,江苏镇江212000

出　　处：《肉类研究》2024年第12期13-19,共7页Meat Research

基　　金：教育部“新农科”研究与改革实践项目(2020337)。

摘　　要：比较分析有效微生物(effective microorganisms,EM)养殖(EM菌养殖模式)和普通养殖模式对河豚鱼肉营养成分、质构特性和特征风味的影响。结果表明:相比于普通养殖模式,EM菌养殖模式河豚鱼肉必需氨基酸相对含量更高,并能够显著提高必需氨基酸与总氨基酸和必需氨基酸与非必需氨基酸比值(P<0.05);K、Na、P元素含量更高;肝脏脂肪酸中,二十碳五烯酸(2.65%)、二十二碳六烯酸(6.52%)、∑ω-3多不饱和脂肪酸(9.91%)相对含量更高;能够改善鱼肉质构特性,表现为硬度降低、黏附性和内聚性提高;此外,在特征风味方面,EM菌养殖组鱼肉鲜味氨基酸、甜味氨基酸含量更高,腥味物质三甲胺、氧化三甲胺含量显著降低(P<0.05)。综上,EM菌养殖模式下河豚营养价值更高、氨基酸和脂肪酸组成更佳、食用口感和风味较好,本研究可为河豚EM菌养殖模式的应用与推广提供理论指导。The effects of effective microorganisms(EM)culture(EM bacteria culture mode)and common culture mode on nutrient composition,texture characteristics,and characteristic flavor of puffer fish meat were compared and analyzed.The results showed that the relative content of essential amino acids(EAA)was higher in EM bacteria culture mode compared with the common culture mode,and the ratio of EAA to total amino acids and EAA to nonessential amino acids was significantly increased(P<0.05).The contents of K,Na,and P elements were higher.Among liver fatty acids,the relative content of eicosapentaenoic acid(2.65%),docosahexaenoic acid(6.52%)andΣω-3 polyunsaturated fatty acid(9.91%)were higher.EM culture mode could improve the texture characteristics of fish meat,showing that hardness was decreased,adhesion and cohesion were increased.In addition,in the terms of characteristic flavor,the contents of amami amino acids and sweet amino acids in fish meat of EM bacteria culture mode group were higher,at the same time,the content of fishy odor substances trimethylamine(TMA)and trimethylamine oxide(TMAO)was significantly reduced(P<0.05).The results of this study showed that the nutrition value of puffer fish under the EM bacteria culture mode was higher,the composition of amino acids and fatty acids was excellent,and the edible taste and flavor were better,which could provide valuable theoretical guidance for the application and promotion of the EM bacteria culture mode of puffer fish.

关 键 词：河豚 有效微生物 营养成分 风味物质 品质特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]