养殖日本真鲈和大口黑鲈原料特性比较

为了解养殖海水鲈鱼日本真鲈(Lateolabrax iaponcas)和淡水大口黑鲈(Micropterus salmoides)原料特性及加工可适性,测定了养殖日本真鲈和大口黑鲈的形态参数、基本成分、蛋白质组成、p H值、采肉率、熟肉率、系水力、滴水损失、鱼肉色泽和质构参数,并对养殖日本真鲈和大口黑鲈原料特性进行比较分析。结果表明:日本真鲈和大口黑鲈的形体参数和色泽差异显著(P0.05),两者的鱼头、鱼骨和内脏所占比例均较高;粗脂肪含量差异较大(P0.05),大口黑鲈粗脂肪含量是日本真鲈的2.70倍;粗蛋白总含量差异不大,但各种蛋白的含量有显著性差异(P0.05),日本真鲈的总基质蛋白含量高于大口黑鲈;大口黑鲈鱼肉较日本真鲈p H略低,熟肉率低,滴水损失率和失水率分别为日本真鲈的2.20倍和2.06倍;大口黑鲈和日本真鲈的质构参数均存在显著性差异(P0.05),大口黑鲈质构特性优于日本真鲈,口感较好。综合分析表明日本真鲈适合加工鱼糜等产品,而大口黑鲈适合生鱼片、鱼片等加工。两种鱼在加工过程中产生的下脚料较多,应合理利用下脚料提高其附加值。

Comparison of raw material characteristics of cultured sea bass (Lateolabrax japonicas)and cultured fresh-water bass (Micropterus salmoides)

To reveal the raw material characteristics and processing properties of cultured sea bass (Lateolabrax japonicas)and fresh-water bass (Micropterus salmoides),the morphological parameter,basic composition,protein composition,pH,meat-producing rate,cooked meat rate,water-holding capacity,drip of water loss,fleshcolor and texture profile analysis of Lateolabrax japonicas and Micropterus salmoides were determined,and the raw material characteristics of two species were analysed.The results showed that there were significant differences between the body parameters and fleshcolor of two species (P <0.05 ).the proportion of fish head,bones and internal organs were higher in both species.The crude fat contents between two species were quite different (P <0.05),and the fat content of Micropterus salmoides was 2.70 times as much as that of the Lateolabrax japonicas.The crude protein content had little difference between two species, but each protein component content had significant differences(P <0.05).The total matrix protein content of Lateolabrax japonicas was higher than that of Micropterus salmoides.The pH value and the rate of cooked meat of Micropterus salmoides were slightly lower than those of Lateolabrax japonicas,but the drip loss rate and water loss rate were 2.20 times and 2.06 times as much as those of Lateolabrax japonicas,respectively.The texture parameters between two species were significantly different (P <0.05 ) , and the texture characteristics of Micropterus salmoides was superior to Lateolabrax japonicas thus having better mouth feel. The comprehensive analysis shows that Lateolabrax japonicas is suitable for surimi product processing.While Micropterus salmoides is suitable for sashimi and fillet processing.In addition,it would produce a large number of by-products from bass machining process,so it should be utilized effectively to improve the added values.