食品科学

• 基础研究 • 上一篇    下一篇

不同宰杀方式对草鱼肉呈味水溶性成分的影响

陈剑岚,邵琳雅,施文正*,陈舜胜   

  1. 上海海洋大学食品学院,上海 201306
  • 出版日期:2016-09-15 发布日期:2016-09-22

Effect of Different Slaughter Methods on Water-Soluble Flavor Components in Grass Carp Meat

CHEN Jianlan, SHAO Linya, SHI Wenzheng*, CHEN Shunsheng   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2016-09-15 Published:2016-09-22

摘要:

以不同宰杀方式草鱼的背部肉为对象,采用高效液相色谱法和氨基酸自动分析法研究不同宰杀方式(自然、急杀、去鳃)对草鱼背部肉核苷酸类化合物和游离氨基酸含量的变化,并测定背部肉pH值、糖原和乳酸的含量。结果表明:自然、急杀、去鳃3 种宰杀方式的草鱼背肉苦味氨基酸含量占总游离氨基酸含量分别为78.95%、68.60%、69.44%,部肉的鲜度K值分别为20.28%、15.49%、12.13%,自然死亡组腺嘌呤核苷三磷酸含量最低,肌苷酸含量最低,鲜度最差。草鱼背肉中pH值的变化与乳酸含量的变化呈负相关,乳酸含量的变化与糖原含量的变化呈负相关,自然死亡的草鱼肉乳酸含量最高,pH值最低。不同宰杀方式对草鱼背肉呈味水溶性成分影响较大,自然死亡的草鱼肉滋味最差,急杀致死和去鳃致死组滋味差别不明显。因此,在加工过程中,要避免鱼血渗入肌肉,造成鱼肉土腥味产生。

关键词: 草鱼, 致死方式, 游离氨基酸, ATP关联物, 乳酸

Abstract:

The contents of nucleotide compounds and free amino acids in the dorsal meat of grass carp slaughtered by
different methods, that is, natural death, emergency slaughter and gill removal, were determined and compared by high
performance liquid chromatography (HPLC) and amino acid auto-analyzer. Besides, pH and the contents of glycogen and
lactic acid in fish dorsal meat were also determined. The results showed that the percentage of bitter amino acids accounting
for the total amount of free amino acids in the dorsal meat of grass carp subjected to the above three slaughter methods
were 78.95%, 68.60% and 69.44%, respectively, and K values as a freshness index for fish meat were 20.28%, 15.49% and
12.13%, respectively. Dorsal meat samples from naturally dead grass carp exhibited the lowest contents of ATP and IMP
and worst freshness. The changes in pH and lactic acid content were negatively correlated with each other along with the
changes in lactic acid and glycogen contents in the dorsal meat of grass carp, regardless of the slaughter methods used. The
dorsal meat of naturally dead fish had the highest lactic acid content and lowest pH value. Different slaughter methods had a
large effect on water-soluble flavor components in grass carp meat. The taste of naturally dead grass fish was the worst and
the taste difference between two other slaughter groups was not obvious. Thus, during slaughter and processing of fish the
blood should be prevented from infiltrating into the muscle in order to avoid the generation of off-flavor.

Key words: grass carp, slaughter methods, free amino acids, ATP related compounds, lactic acid

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