净化时间对微流水系统中鳙品质影响的研究

以商品规格的鳙为研究对象, 利用湖泊建立为流水系统, 研究净化时间对系统中鳙肌肉的营养成分、质构和持水特性及肌肉中滋味成分与挥发性气味物质的影响。结果表明, 在整个净化过程, 鳙肌肉中蛋白、脂肪含量呈显著下降, 灰分含量处理前后无显著差异; 鳙肌肉中挥发性盐基氮含量、羰基含量随净化时间延长而显著下降; 肌肉质构的硬度随净化时间延长而显著上升, 黏着性和咀嚼性优于净化初期, 弹性和回复性与初期显示差异不显著; 水溶性蛋白含量和游离氨基酸含量呈先上升后下降的趋势。综上所述, 微流水净化处理能够显著提升鳙肌肉品质, 改善鳙肌肉口感和风味。

INFLUENCE OF THE PURIFICATION TIME IN MICRO-WATER PURIFICATION AQUACULTURE SYSTEM ON THE MEAT QUALITY OF ARISTICHTHYS NOBLES

To evaluate effects of decontamination time on the nutrient composition, texture and water holding capacity, flavor components and volatile odor substances in bighead carp muscle, the micro-water purification aquaculture system was established in natural lakes for a 2-month trial. The contents of protein and fat in bighead carp muscle were decreased significantly, and the ash showed no significant difference. The content of volatile basic nitrogen and carbonyl in the muscle of bighead carp decreased significantly by prolonging purification time. The hardness of bighead carp muscle texture increased significantly with the extension of purification; the adhesion and chewing of bighead carp muscle were higher than that of the early purification, while the elasticity and recovery in bighead carp muscle were similar to the early experiment. The contents of water-soluble proteins and free amino acids in bighead carp muscle increased at day 20, and then began to decline. We inferred that micro-water purification treatment can significantly enhance the quality of bighead carp and improve the taste and flavor of fish.