| 阿克苏地区三种食用鱼肉质特性的比较分析 |
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| 引用本文： | 王艳萍,曾维斌,廖秋萍,唐芬.阿克苏地区三种食用鱼肉质特性的比较分析[J].淡水渔业,2012,42(3):81-83. |
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| 作者姓名： | 王艳萍 曾维斌 廖秋萍 唐芬 |
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| 作者单位： | 塔里木大学动物科学学院/新疆生产建设兵团塔里木畜牧科技重点实验室,新疆阿拉尔市,843300 |
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| 基金项目： | 新疆生产建设兵团塔里木畜牧科技重点实验室项目 |
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| 摘 要： | 以新疆阿克苏地区的三种食用鱼黄颡鱼(Pelteobagrus fulvidraco)、鲶(Silurus spp)、黑鱼(Channa argus)为材料,对它们成体鱼肉质特性,包括pH值、滴水损失、熟肉率、肌纤维直径、肌纤维密度、肌纤维面积和肌内肌纤维与结缔组织体积比进行了测定。结果表明,黄颡鱼除滴水损失逊于鲶和黑鱼外,其它肉质特性指标均优于鲶和黑鱼,说明其肉质细嫩,食用品质相对较好。
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| 关 键 词： | 黄颡鱼(Pelteobagrus fulvidraco) 鲶(Silurus spp) 黑鱼(Channa argus) 肉质特性 阿克苏地区 |
Comparative study on the flesh quality of three edible fish in Aksu area |
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| WANG Yan-ping
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ZENG Wei-bin
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LIAO Qiu-ping
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TANG Fen.Comparative study on the flesh quality of three edible fish in Aksu area[J].Freshwater Fisheries,2012,42(3):81-83. |
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| Authors: | WANG Yan-ping ZENG Wei-bin LIAO Qiu-ping TANG Fen |
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| Institution: | (Key Laboratory of Tarim Animal Husbandry Science & Technology of Xinjiang Production and Construction Groups, College of Animal Science,Tarim University;Alar;Xinjiang 843300,China) |
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| Abstract: | The experiment was based on three edible fish of yellow Latin,catfish and snakehead fish in Xingjiang aksu area.Some meat quality indexes such as pH,water loss,meat cooking rate,fiber density,fiber diameters,fiber area,and muscle and connective tissue percent were determined.The results showed that the meat quality indexes of yellow Latin was superior than the catfish and snakehead fish except for water loss.Therefore,the fish of yellow Latin had the best edible quality. |
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| Keywords: | yellow latin catfish snakehead fish fleshy characteristics aksu area |
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