养殖虹鳟与大西洋鲑肉质和营养成分比较研究

试验选取10尾贵州都匀养殖场的虹鳟(1562±32)g和10尾市场出售的挪威大西洋鲑(1856±45 g),采集其背部肌肉,分别进行质构特性及营养成分分析。结果表明:质构特性上,虹鳟肌肉的失水率显著低于大西洋鲑(P<0.05),剪切力显著高于大西洋鲑(P<0.05);常规成分中,虹鳟肌肉的粗脂肪含量显著低于大西洋鲑(P<0.05),二者的粗蛋白含量无显著差异(P>0.05);脂肪酸组成上,虹鳟肌肉的n-6多不饱和脂肪酸含量显著低于大西洋鲑(P<0.05),但基于脂肪酸组成获得的饱和度(S/P)、动脉粥样硬化指数(AI)、凝血指数(TI)和降胆固醇/致高血脂比率(HH)等指标无显著性差异(P>0.05);氨基酸组成方面,虹鳟肌肉内的人体必需氨基酸比例显著低于大西洋鲑(P<0.05),鲜味氨基酸含量显著高于大西洋鲑(P<0.05)。结果表明,养殖虹鳟在肉质质构上相比大西洋鲑较“干硬”,且虹鳟肌肉多不饱和脂肪酸和必需氨基酸含量均低于大西洋鲑。

Comparative Analysis of the Fillet Quality and Composition between Cultured Rainbow Trout and Atlantic Salmon

In this study,ten cultured rainbow trout(1562±32 g)and ten sold Atlantic salmon(1856±45 g)in the supermarket were randomly selected.The dorsal muscle were collected.The texture characteristics,proximate composition,fatty acids and amino acid composition of the fillets were analyzed.Results showed that the driage of rainbow trout fillet was significantly lower than that of the Atlantic salmon(P<0.05),whereas the shearing force of the rainbow trout was significantly higher than that of the Atlantic salmon(P<0.05).The fillets of rainbow trout presented significantly lower crude fat content than that of the Atlantic salmon(P<0.05).The n-6 polyunsaturated fatty acids composition in the rainbow trout were significantly lower than those in the Atlantic salmon(P<0.05),whereas insignificant difference was found in the fatty acid composition calculated saturation(S/P),atherosclerosis index(AI),thrombogenic index(TI)and hypocholesterolemic/hypercholesterolemic ratio(HH)(P>0.05).The proportion of essential amino acids exhibited significantly lower content in the rainbow trout than in the Atlantic salmon(P<0.05),but the flavor amino acids had lower proportion(P<0.05).The results indicate that the fillet of rainbow trout is relatively“dry”and“hard”,whereas the contents of total essential amino acids and the beneficial fatty acids are lower in the rainbow trout than those in the Atlantic salmon.