关键词: 鲟鱼, 罗非鱼, 感官评价, 质构分析, 水分, 脂肪

Abstract: Sturgeon (Acipenser sinensis Gray) and tilapia (Tilapia nilotica    × T. mossambica ♀) were prepared by 6 different cooking methods including steaming, microwaving, microwave baking, oven roasting, frying, and high-pressure roasting. The moisture and fat content, the sensory evaluation score, as well as the texture of the samples prepared by each method were analyzed, and the correlations among the composition data to the sensory score and the texture characteristics were analyzed.  The results showed that, among the 6 cooking methods, the steamed sample showed maximum moisture retention and the highest sensory acceptability. Moisture was remarkably positively correlated with sensory juiciness and springiness in both fish samples, while fat content was significantly positively correlated with hardness and tended to be negatively correlated with cohesion. Predictive equations for important sensory parameters as a function of texture attributes showed differences between the two fish species.

Key words: sturgeon, tilapia, sensory evaluation, texture profile analysis, moisture, fat