食品科学 ›› 2019, Vol. 40 ›› Issue (17): 104-112.doi: 10.7506/spkx1002-6630-20180720-255

• 基础研究 • 上一篇    下一篇

卵形鲳鲹肌肉原料特性及食用品质的分析与评价

熊添,吴燕燕,李来好,林婉玲,杨贤庆,胡晓,杨少玲   

  1. (1.中国海洋大学食品科学与工程学院,山东?青岛 266000;2.中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,广东?广州 510300)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-47);“十三五”国家重点研发计划重点专项(2016YFD0400201-6); 国家自然科学基金面上项目(31571869)

Material Characteristics and Eating Quality of Trachinotus ovatus Muscle

XIONG Tian, WU Yanyan, LI Laihao, LIN Wanling, YANG Xianqing, HU Xiao, YANG Shaoling   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China; 2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 为探究卵形鲳鲹肌肉的原料特性及食用品质,对卵形鲳鲹的形体参数、各部分质量分数及采肉率、肌原纤维直径、质构、色泽、蒸煮损失率、滴水损失率、失水率、pH值、基本成分质量分数、蛋白质组成、矿物质元素含量、脂肪酸组成、氨基酸含量及挥发性风味物质比例等多方面指标进行测定和分析。结果表明:卵形鲳鲹肥满度高但采肉率低,加工下脚料多;其肌原纤维直径为(77.84±4.94)μm,肉质细嫩;腹部肌肉的白度最高,硬度和咀嚼性明显高于背部和尾部,更适合加工为即食鱼片;卵形鲳鲹肌肉的水分和粗脂肪质量分数分别为(71.65±0.55)%、(8.74±0.55)%;肌肉中钠、镁含量相对其他鱼类略高,饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸比例接近1∶1∶1,必需氨基酸指数为93.51,己醛、壬醛、2-乙基己醇为其主要挥发性风味物质。本研究可为卵形鲳鲹的多元化加工利用提供基础数据和参考。

关键词: 卵形鲳鲹, 形体参数, 肌肉微观结构, 质构, 品质特性, 风味

Abstract: In order to explore the material characteristics and eating quality of Trachinotus ovatus muscle, various indicators including body parameters, proportion of each body part and meat yield as well as myofibril diameter, texture, color, cooking loss percentage, drip loss percentage, water loss percentage, pH, basic chemical composition, protein composition, mineral element contents, fatty acid composition, amino acid contents and volatile flavor substances were measured and analyzed. The results showed that Trachinotus ovatus had high fullness but low meat yield, and so it had more processing wastes. The diameter of myofibrils was (77.84 ± 4.94) μm, and the meat was tender. Abdominal muscle had significantly higher hardness and chewiness than back and tail muscle as well the highest whiteness, thus being more suitable for the processing of ready-to-eat fish fillets. The moisture and crude fat contents in Trachinotus ovatus muscle were (71.65 ± 0.55)% and (8.74 ± 0.55)%, respectively. The contents of sodium and magnesium in Trachinotus ovatus muscle were slightly higher than in other fish. Meanwhile, Trachinotus ovatus muscle had a ratio among saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids close to 1:1:1, and an essential amino acid index of 93.51. Hexanal, furfural and 2-ethylhexanol were the major components of Trachinotus ovatus muscle. This study provides a rationale for diversified processing and utilization of Trachinotus ovatus.

Key words: Trachinotus ovatus, body parameters, muscle microstructure, texture, quality characteristics, flavor

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