短期饥饿对草鱼肌肉质构的影响

夏耘; 余德光; 谢骏; 张凯; 蔡欢欢; 朱志伟

doi:10.13386/j.issn1002-0306.2017.09.011

短期饥饿对草鱼肌肉质构的影响

1. 中国水产科学研究院珠江水产研究所农业部热带亚热带水产资源利用与养殖重点实验室
2. 广东海洋大学水产学院
3. 华南理工大学轻工与食品学院

基金项目:

“十二五”农村领域国家科技计划课题(2012BAD25B04)；现代农业产业技术体系建设专项(CARS-46-17)联合资助；

详细信息

作者简介:
夏耘 (1986-) , 女, 博士研究生, 研究方向:水产健康养殖, E-mail:Xiayun412@126.com。;

谢骏 (1965-) , 男, 博士, 研究员, 研究方向:水产健康养殖, E-mail:xiejunhy01@126.com。;

中图分类号: TS254.1
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出版历程
- 收稿日期: 2016-11-10

Influence of short-term starvation on the muscle quality of commercial-sized grass carp ( Ctenopharyngodon idella)

Key Laboratory of Tropical & Subtropical Fishery Resource Application & Cultivation, Ministry of Agriculture, Pearl River Fisheries Research Institute, Chinese Academy of Fishery Scienes
Fisheries College, Guangdong Ocean University
College of Light Industry and Food Sciences, South China University of Technology

摘要

摘要: 研究短期(15 d)饥饿对草鱼肌肉常规营养组成及质构参数的影响,为养殖生产实践中草鱼品质改善的调控提供理论依据与参考资料。选取达到上市规格的普通草鱼和普通草鱼连续饥饿15 d的瘦身草鱼各10尾,分别测定其常规营养成分、理化参数、脂肪酸组成、肌纤维直径和主要质构指标。并根据短期饥饿后草鱼情况延长饥饿时间到50 d测定营养组成和质构参数。结果显示:短期饥饿(15 d)后,草鱼肌肉水分、粗蛋白和粗脂肪含量均无显著变化,而硬度、胶着性和咀嚼性显著下降,灰分p H和电导率显著上升,短期饥饿使PUFA(碳二十烷酸)的含量显著增加。短期饥饿(15 d)后,对鲜味有影响的特征性氨基酸(谷氨酸和天门冬氨酸)上升,而对甘味有影响的特征性氨基酸(丙氨酸和甘氨酸)下降。草鱼饥饿50 d的补充数据显示随着饥饿时间的延长,与对照组相比,其水分和粗脂肪含量显著降低,硬度、咀嚼性、胶着性相比饥饿15 d的草鱼均显著升高,但硬度和胶着性仍显著低于对照组,咀嚼性与对照组间不存在显著差异,灰分含量显著高于对照组。因此,从草鱼肌肉脂肪含量、硬度、胶着性及咀嚼性等常规营养及质构指标综合考虑,如果以降低肌肉脂肪含量为饥饿处理的目标之一,由于短期饥饿(15 d)并不能有效降低草鱼肌肉脂肪含量,饥饿处理50 d效果更好。
- 草鱼 /
- 短期饥饿 /
- 肌肉质构 /
- 常规营养成分
Abstract: The effects of short-term starvation on muscle common nutrition component and texture index of grass carp ( Ctenopharyngodon idella) were studied, in order to provide theoretical basis and reference data for improvement of the quality of grass carp in production practice. Ten common grass carp that reached the listing specifications and ten grass carp that starvation for 15 days were selected respectively in this research.The normal nutrition component, physic-chemical parameters, composition of fatty acid, muscle fibers diameter and the main texture index of grass carp muscle were determined. And according to the effect of short-term starvation on muscle common nutritional values, physic-chemical parameters and the main texture index, whether need to extend the time for starvation to 50 d was decided eventually.The results showed that there were no significant changes in water content, crude protein and crude fat content in grass carp after short-term ( 15 days) starvation, but the hardness, adhesiveness and chewiness decreased significantly, ash content, p H and conductivity increased significantly.In addition, short-term starvation significantly increased the content of PUFA ( carbon twenty alkyl acid) in grass carp muscle.After short-term starvation the characteristic tasty amino acids ( glutamic acid and asparagines) increased, and the characteristic sweet amino acids ( alanine and glycin) decreased. The data starvation for 50 days showed that the water content and crude fat content of the grass carp decreased significantly in comparison with the control group and the hardness, chewiness and adhesiveness of the grass carp were significantly higher than those of the group starvation for 15 days, but the hardness and adhesiveness were still significantly lower than the control group, there was no significant difference of chewing, the ash contentwas significantly higher than the control group.Therefore, the effects of starvation for 50 days are better than shot-term starvation ( 15 d) , when reduction of muscle fat content was one of the goals of starvation and the muscle fat content and the normal texture index of hardness, gumminess and chewiness were both considered.
- grass carp /
- short-term starvation /
- muscle texture /
- common nutritional values

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