| 脆肉尼罗罗非鱼与普通尼罗罗非鱼肌肉理化与营养特性的比较 |
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| 引用本文： | 谢曦,翟笑倩,黎烽,邓建朝,杨贤庆,梁少文,寇红岩,黄垚,刘华清,李文卫,李清清,林蠡.脆肉尼罗罗非鱼与普通尼罗罗非鱼肌肉理化与营养特性的比较[J].水产学报,2022,46(8):1439-1448. |
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| 作者姓名： | 谢曦 翟笑倩 黎烽 邓建朝 杨贤庆 梁少文 寇红岩 黄垚 刘华清 李文卫 李清清 林蠡 |
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| 作者单位： | 仲恺农业工程学院,广东省水环境与水产品安全工程技术研究中心,广东省水环境与水产品安全工程技术研究中心,中国水产科学研究院南海水产研究所 广东 广州;中国水产科学研究院南海水产研究所 广东 广州,中国水产科学研究院南海水产研究所 广东 广州;中国水产科学研究院南海水产研究所 广东 广州,广东优配供应链管理有限公司,广东省水环境与水产品安全工程技术研究中心,广东省水环境与水产品安全工程技术研究中心,广东省水环境与水产品安全工程技术研究中心,广州市花都区农业农村局,广东省水环境与水产品安全工程技术研究中心,广东省水环境与水产品安全工程技术研究中心 |
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| 基金项目： | 广州市重点研发计划农业和社会发展科技专项；花都区渔业产业园科技公共品牌和标准制定；国家自然科学基金青年基金；广东省基础与应用基础研究基金 |
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| 摘 要： | 脆肉罗非鱼是近年快速发展起来的特色淡水养殖产品，具有肉质爽脆、富有弹性、久煮不烂等优点，受到消费者的广泛欢迎。本研究主要是通过对脆肉尼罗罗非鱼与普通尼罗罗非鱼肌肉在质构特性、感官评价、基本化学成分、脂肪酸分布和游离氨基酸组成等进行比较研究，从而揭示脆肉尼罗罗非鱼与普通尼罗罗非鱼的肌肉理化与营养特性的差异。研究结果显示：脆肉尼罗罗非鱼肉的硬度、弹性和咀嚼性与普通尼罗罗非鱼差异显著（p<0.05）；脆肉尼罗罗非鱼肌肉中的粗蛋白和灰分与普通尼罗罗非鱼无明显差异，但水分含量显著降低，总脂含量显著升高（p<0.05）；脂肪酸组成分析显示脆肉罗非鱼肌肉中所含的多不饱和脂肪酸显著高于普通尼罗罗非鱼（p<0.05），其中亚油酸、二十碳五烯酸和二十二碳六烯酸分别是对比组的2.12、3.36和3.71倍，脆肉尼罗罗非鱼肌肉的游离必需氨基酸总量，显著高于普通尼罗罗非鱼（p<0.05），但鲜味氨基酸甘氨酸略低于普通尼罗罗非。研究结果表明，脆肉尼罗罗非鱼和普通尼罗罗非鱼肌肉在质构特性、含水量、脂肪酸含量和游离氨基酸分布上都存在有明显的差异。
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| 关 键 词： | 脆肉尼罗罗非鱼 脆性 质构特性 感官评价 营养特性 |
| 收稿时间： | 2021/11/16 0:00:00 |
| 修稿时间： | 2021/12/8 0:00:00 |
Comparative analysis of physicochemical and nutritional properties between crisp and normal Oreochromis niloticus |
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| XIE Xi,ZHAI Xiaoqian,LI Feng,DENG Jianchao,YANG Xianqing,LIANG Shaowen,KOU Hongyan,HUANG Yao,LIU Huaqing,LI Wenwei,LI Qingqing,LIN Li.Comparative analysis of physicochemical and nutritional properties between crisp and normal Oreochromis niloticus[J].Journal of Fisheries of China,2022,46(8):1439-1448. |
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| Authors: | XIE Xi ZHAI Xiaoqian LI Feng DENG Jianchao YANG Xianqing LIANG Shaowen KOU Hongyan HUANG Yao LIU Huaqing LI Wenwei LI Qingqing LIN Li |
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| Institution: | College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center,Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding,College of Animal Science Technology,Zhongkai University of Agriculture and Engineering,Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center,Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding,College of Animal Science Technology,Zhongkai University of Agriculture and Engineering,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangdong Youpei Supply Chain Management Co., Ltd.,Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center,Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding,College of Animal Science Technology,Zhongkai University of Agriculture and Engineering,Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center,Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding,College of Animal Science Technology,Zhongkai University of Agriculture and Engineering,Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center,Agriculture and Rural Department of Huadu District in Guangzhou,Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center,Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding,College of Animal Science Technology,Zhongkai University of Agriculture and Engineering,Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center,Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding,College of Animal Science Technology,Zhongkai University of Agriculture and Engineering |
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| Abstract: | Nile tilapia (Oreochromis niloticus) is a main aquaculture fish product in China, which is famous for its delicious taste, no intermuscular bone and high nutrition. Currently, it has been observed that the muscle elasticity of O. niloticus can be effectively improved by feeding with Faba bean meal. This kind of O. niloticus was named crisp O. niloticus which has become an economically important freshwater fish species with high economic value. However, little is known about the muscular features between crisp and normal O. niloticus. To investigate the differences of texture properties and nutritional components between crisp and normal O. niloticus, the texture properties, basic chemical composition, free amino acid composition, fatty acids composition and sensory evaluation were measured in this study. Both texture profile analysis and sensory evaluation results indicated that the hardness, springiness and chewiness between crisp and normal O. niloticus muscles were significantly different (P <0.05). For the basic chemical composition, the contents of crude protein and ash content of two kinds of O. niloticus were similar, while the water content of crisp one was lower whereas crude fat was higher than the normal one (P <0.05). Fatty acids composition analysis revealed that the polyunsaturated fatty acids level of crisp O. niloticus was significantly higher than the normal O. niloticus with great nutritional value (P <0.05). Especially, the content of linoleic acids, eicosapentaenoic acids and docosahexaenoic acids of crisp O. niloticus were 2.12, 3.36 and 3.71 times higher than the normal ones, respectively. For free amino acids, the essential amino acids and umami amino acids of crisp O. niloticus were significantly higher than normal one excepting lysine (P <0.05). This study showed that the physical texture, water content, fatty acid content and free amino acid composition of crisp O. niloticus were significantly different when compared with the normal one. |
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| Keywords: | Crisp Nile Tilapia Mastication Texture Sensory Evaluation Nutrition |
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