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为了评价杂交鳢(Channa maculate♀×Channa argus♂)与乌鳢(Channa argus)肌肉品质,实验选择规格基本相同的1+龄杂交鳢和乌鳢进行比较研究。研究从肌肉基本营养组成、游离氨基酸组成、物理特性指标、质构参数4个方面评价肌肉品质。在肌肉的基本营养组成方面,杂交鳢与乌鳢肌肉粗蛋白含量、灰分含量、粗脂肪含量基本相当,无显著性差异(P>0.05),杂交鳢肌肉水分含量比乌鳢显著性增加(P<0.05)。在肌肉游离氨基酸含量方面,杂交鳢游离氨基酸总量、呈味氨基酸含量、必需氨基酸含量分别比乌鳢提高了7.90%、9.19%、9.01%。在肌肉物理特性方面,与乌鳢相比,杂交鳢肌纤维直径和蒸煮过程肌肉失水率显著性变小(P<0.01),肌原纤维长度显著性增长(P<0.01)。在质构参数方面,与乌鳢相比,杂交鳢肌肉弹性、硬度、咀嚼性显著降低(P<0.01),粘聚性显著性增加(P<0.01),恢复性无显著性差异(P>0.05)。实验得出的结论是:杂交鳢蛋白质营养水平和质构参数所反映的肌肉品质与乌鳢接近;杂交鳢蛋白质氨基酸水平和物理特性所反映的肌肉品质优于乌鳢。
In order to evaluate the muscular quality of Channa maculate♀ × Channa argus♂ and Channa argus, the comparative studies were conducted on the 1+ The muscle quality was evaluated from four aspects: basic muscle nutrition composition, free amino acid composition, physical characteristic indexes and texture parameters. There was no significant difference in crude protein content, ash content and crude fat content between the hybrid muscle and the black muscle in the basic nutritional composition of muscle (P> 0.05), and the muscle moisture in the hybrid muscle was significantly increased (P <0.05 ). In muscle free amino acid content, the content of free amino acids, the content of amino acids in taste and the content of essential amino acids in hybrid 鳢 increased by 7.90%, 9.19% and 9.01%, respectively. In terms of muscle physical properties, the muscle fiber diameter during hybridization and muscle water loss during cooking were significantly decreased (P <0.01), and the length of myofibrils was significantly increased (P <0.01). In terms of texture parameters, the muscle elasticity, hardness and chewiness were significantly decreased (P <0.01), the cohesiveness was significantly increased (P <0.01), and the recovery was no significant difference (P> 0.05 ). The conclusion of the experiment is that the muscle quality reflected by the nutritional level and texture parameters of the hybrid 鳢 protein is similar to that of the wild 鳢; the amino acid level and physical properties of the hybrid 鳢 protein are better than those of the wild 肌.