不同体色福瑞鲤2号肌肉品质分析

为探究鲤不同体色个体肌肉品质的差异,本研究以福瑞鲤2号(Cyprinus carpio)青灰色个体(BG)和全红个体(WR)为研究对象,通过检测其肌肉色泽、氨基酸、脂肪酸和质构指标,来评价这2种体色福瑞鲤2号肌肉品质的差异。结果表明：BG的b*^{值显著高于}WR(P<0.05)；出肉率以及肌肉的水分、粗脂肪、粗蛋白和灰分无显著差异(P>0.05)；不同体色福瑞鲤2号的肌肉中均能检测出17种氨基酸,其中人体必需氨基酸7种,非必需氨基酸10种。甘氨酸(Gly)、脯氨酸(Pro)、组氨酸(His)和半胱氨酸(Cys)在2组间差异不显著(P>0.05),其它氨基酸在2组间存在显著(P<0.05)或极显著差异(P<0.01),两种体色福瑞鲤2号之间ΣEAA/ΣTAA没有显著差异(P>0.05)；BG肉豆蔻酸(C14:0)显著高于WR(P<0.05),BG的饱和脂肪酸含量较WR稍高,WR的单不饱和脂肪酸含量较BG稍高,两者多不饱和脂肪酸含量相近；WR的弹性和咀嚼性显著高于BG(P<0.05)。研究结果显示体色对福瑞鲤2号的肌肉品质有影响,本研究为鱼类肉质性状改良提供基础数据和参照依据。

Analysis of muscle quality of the FFRC No. 2 strain Cyprinus carpio with different body colors

To investigate the differences in muscle quality between common carp (Cyprinus carpio) with different body colors, the present study focused on the blue-gray (BG) and whole red (WR) strains of the common carp. The objective was to evaluate the disparities in muscle quality between these two color variants of the common carp. Muscle quality variations were assessed by examining parameters such as muscle color, amino acid composition, fatty acid content, and texture characteristics. The results showed that the b* value of BG was significantly higher than that of WR (P<0.05). There was no significant difference in fillet yield, moisture, crude lipid, crude protein, and ash content of the muscle between the two color groups (P>0.05); seventeen amino acids were detected in the muscles of different body color common carp, including 7 essential amino acids and 10 non-essential amino acids. Glycine (Gly), proline (Pro), histidine (His), and cysteine (Cys) showed no significant difference between the two groups (P>0.05), while other amino acids showed significant (P<0.05) or extremely significant (P<0.01) differences between the two groups. There was no significant difference in ΣEAA/ΣTAA between the two groups (P>0.05); The content of myristic acid (C14:0) in BG was significantly higher than that in WR (P<0.05). BG exhibited higher levels of saturated fatty acids compared to WR, while WR had higher levels of monounsaturated fatty acids than BG. Both BG and WR showed similar levels of polyunsaturated fatty acids. The springiness and chewiness of the muscle in WR were significantly higher than those of BG (P<0.05). The research results show that body color has an impact on the muscle quality of common carp. This study provides basic data and reference for the improvement of meat quality traits in fish.