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以9尾体重为(1 295.7±37.2)g的普通草鱼和9尾体重为(706.8±6.5)g脆化草鱼(脆肉鲩)为实验对象,对其肌肉理化及质构特性进行比较研究。结果显示:脆化草鱼肌肉粗蛋白含量高于普通草鱼(P<0.05),粗脂肪和铁含量比普通草鱼低(P<0.05),二者肌肉水分、粗灰分及钙、铬含量无显著差异;脆化草鱼肌肉pH、肌纤维密度和胶原蛋白含量均大于普通草鱼(P<0.05);脆化草鱼在2 h和4 h的肌肉滴水损失低于普通草鱼(P<0.05),但8 h后差别不大;脆化草鱼肌肉硬度和咀嚼力均比普通草鱼高(P<0.05)。对肉质性状指标分析表明,在一定范围内,肌纤维密度、pH、胶原蛋白有提高肉质品质的作用趋势;肌肉脂肪含量与肌肉硬度,肌纤维密度与肌肉滴水损失之间均呈显著负相关(P<0.05)。研究亮点:脆化草鱼是鱼类肉品研究热点之一;本研究较全面的分析普通草鱼和脆化草鱼的肌肉特点,其中无机元素、质构参数、pH和滴水损失对其肉质的影响,在鱼类肉品研究中较少;同时探求了多因子对肉品影响及其相互作用关系,为鱼类肌肉品质评价提供依据。
Grass carp (9 297.7 ± 37.2) g and 9 (706.8 ± 6.5) g grass carp (fragile grass carp) were used as experimental objects to compare their physico-chemical properties and texture properties. The results showed that the content of muscle crude protein in crispiness grass carp was higher than that in common grass carp (P <0.05), while the content of crude fat and iron in grass carp was lower than that in common grass carp (P <0.05). There was no significant difference in muscle moisture, (P <0.05). The loss of muscular drip loss in crispified grass carp at 2 h and 4 h was lower than that of common grass carp (P <0.05), but after 8 h, the muscle pH value, muscle fiber density and collagen content in the grass carp were higher than that in the common grass carp The difference was not significant. The hardness and the chewing power of the grass carp were higher than that of the common grass carp (P <0.05). The analysis of meat quality traits showed that muscle fiber density, pH and collagen had a trend of increasing meat quality within a certain range. There was a significant negative correlation between muscle fat content and muscle rigidity, muscle fiber density and muscle water loss (P < 0.05). Research highlights: Brittle grass carp is one of the hotspots of fish meat research. In this study, the muscle characteristics of common grass carp and crisp grass carp were comprehensively analyzed. The effects of inorganic elements, texture parameters, pH and drip loss on their meat quality were analyzed. In the study of fish meat less; at the same time to explore the multifactorial impact on meat products and their interaction, provide the basis for fish muscle quality evaluation.