短时间微流水处理对池塘养殖草鱼鱼肉品质的提升作用

以池塘养殖草鱼为对象,采用室内微流水系统处理草鱼,研究处理时间(0、1、4、7和10 d)对草鱼鱼肉基本营养组成、滋味特征和滋味成分、气味特征和气味成分、感官评分的影响,以评价短时间微流水处理对草鱼鱼肉品质的提升作用。结果显示,微流水处理对草鱼鱼肉的基本营养成分、滋味成分、气味成分和感官评分均有显著影响。随着微流水处理时间延长,草鱼鱼肉中脂肪和总糖含量显著下降、灰分含量显著增加,但鱼肉中蛋白质含量无明显差异。滋味分析仪(电子舌)和气味分析仪(电子鼻)检测结果表明,微流水处理能显著改变草鱼鱼肉的滋味特征和气味特征。处理后的草鱼鱼肉中IMP、鲜味氨基酸(天冬氨酸和谷氨酸)、甜味氨基酸(丝氨酸和丙氨酸)、苦味氨基酸(亮氨酸和异亮氨酸)含量显著增加,而其总挥发性盐基氮(TVB-N)、二十二碳六烯酸(DHA)等含量显著减少。微流水处理4 d的草鱼鱼肉气味评分、滋味评分和色泽评分显著高于处理0和1 d的草鱼样品,而与处理7和10 d的草鱼样品无差异。研究表明,短时间微流水处理能有效提升草鱼鱼肉品质,适宜处理时间为4 d,处理后的草鱼鱼肉腥味明显减弱、鲜味明显增强。

Quality improvement of short-time micro-flow water treatment on the flesh of grass carp (Ctenopharyngodon idella) cultured in a pond

In order to improve the quality of grass carp (Ctenopharyngodon idellus) flesh, Grass carp cultured in a pond was treated by a micro-flow water system. The effect of treatment time (0 d, 1 d, 4 d, 7 d, and 10 d) on the nutrient composition, flavor and sensory quality of grass carp flesh was investigated. The results showed that micro-flow water treatment could significantly influence the nutrient composition, taste compounds, volatile odor compounds and sensory quality of grass carp flesh. With the prolonged micro-flow water treatment time, the content of fat and total sugar in the grass carp flesh decreased significantly, and the content of ash increased significantly, but the content of protein showed no significant difference. Taste and odor characteristics of grass carp flesh were obviously changed by micro-flow water treatment according to the results of electronic tongue (e-tongue) and electronic nose (e-nose). In addition, micro-flow water treatment significantly increased the content of IMP (inosine monophosphate), umami amino acids (Asp and Glu), sweet amino acids (Ser and Ala) and bitter amino acids (Leu and Ile) in grass carp flesh, but significantly decreased the content of total volatile base nitrogen (TVB-N) and docosahexaenoic acid (DHA). The odor score, taste score and color score of grass carp flesh at treated 4 d were significantly higher than those of grass carp samples treated at 0 d and 1 d, but had no significant difference with grass carp samples treated at 7 d and 10 d. Short-term micro-flow water treatment can effectively improve the flesh quality of grass carp. The suitable treatment time is 4 days. The treated grass carp flesh not only has no fishy odor, but also has higher umami taste.