2种养殖模式罗非鱼肉品质的比较

文章分别对池塘和水库养殖的奥尼罗非鱼（Oreochromis niloticus♀×0．aureus♂）的营养成分、感官评分、理化性质及游离氨基酸组成进行比较分析。结果显示：1）池塘养殖罗非鱼的水分质量分数较低，粗蛋白质量分数较高，差异达显著水平（P〈0．05）；而粗脂肪、粗灰分和总糖质量分数没有显著差异（P〉0．05）。2）水库养殖罗非鱼总体感官评分优于池塘养殖。3）两者的熟肉率、蒸煮损失及肌红蛋白差异都不显著，而pH、滴水损失、贮存损失、肌内脂肪和肌原纤维断裂指数（MFI）差异均显著。4）肌肉中检测到了18种常见氨基酸，两者间的天冬氨酸、谷氨酸、丝氨酸、甘氨酸、丙氨酸质量分数有显著差异，其他氨基酸无显著差异；两者的必需氨基酸质量分数相近，而池塘养殖的鲜味氨基酸、甜味氨基酸及半必需氨基酸质量分数均显著高于水库养殖的。从总体上来看，水库养殖罗非鱼嫩度要优于池塘养殖，而在营养成分及鲜甜味方面不及池塘养殖。

Comparison on quality of tilapia under two kinds of culture modes

We compared the tilapia （ Oreochromis niloticus ♀× O. aureus ♂ ） cultured in pond and in reservoir in terms of muscle nu- trition, sensory evaluation, physical and chemical characteristics and free amino acid composition. The results show that the moisture content of tilapia cultured in pond is significantly lower than that of in reservoir, while the crude protein content is significantly higher than that of in reservoir; the crude fat, crude ash and total sugar content of the two are not significantly different. As in fish dishes, tilapia cultured in reservoir is sensed better than in pond. Moreover, significant difference does not exist in the rate of cooked meat, cooking loss, and the content of myoglobin, while exists in pH, drip loss, storage loss, intramuscular fat and myofibrillar fragmenta- tion index （MFI）. Eighteen kinds of common amino acid are detected in both, in which Asp, Glu, Set, Gly and Ala contents are notably different. The content of umami amino acid, sweet amino acid and half-essential amino acid of the pond cultured tilapia is sig- nificantly higher than that of reservoir cultured ones, while the essential amino acid content is similar. On the whole, reservoir culture is superior to pond culture for tendermess, but inferior to pond culture for nutrition and flavor of tilapia.