5 种不同花斑黄鳝肌肉品质的差异性分析

doi:10.7506/spkx1002-6630-201520022

食品科学

5 种不同花斑黄鳝肌肉品质的差异性分析

文平1,2，周运涛1，喻亚丽1，陈宏1,2，吕磊1，何力1,*

1.中国水产科学研究院长江水产研究所，湖北武汉 430223；2.华中农业大学水产学院，湖北武汉 430070

出版日期:2015-10-25 发布日期:2015-10-20
通讯作者: 何力
基金资助:
公益性行业（农业）科研专项（201003076）

Analysis of Muscle Quality Variations among Five Different Varieties of Brindled Monopterus albus

WEN Ping1,2, ZHOU Yuntao1, YU Yali1, CHEN Hong1,2, LÜ Lei1, HE Li1,*

1.Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China;
2. College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China

Online:2015-10-25 Published:2015-10-20
Contact: HE Li

摘要/Abstract

摘要：

为分析大花斑、碎花斑、细花斑、隐花斑、黄黑斑5 种不同花斑黄鳝肌肉品质的差异性，采用物性分析、组织切片及生化分析等方法对5 种不同花斑黄鳝肌肉的质构特性、肌纤维特性及营养成分进行测定。结果显示：口感方面，隐花斑黄鳝肌肉的硬度和咀嚼性显著大于大花斑、碎花斑和黄黑斑（P＜0.05），细花斑黄鳝次之；黄鳝肌纤维直径的平均值以细花斑黄鳝显著最小（P＜0.05），碎花斑黄鳝最大。营养成分方面，粗脂肪含量以细花斑黄鳝显著低于大花斑黄鳝（P＜0.05），其他花斑黄鳝差异不显著（P＞0.05）。17 种检出氨基酸中，氨基酸总量、必需氨基酸总量及鲜味氨基酸总量均以细花斑黄鳝含量最高，碎花斑黄鳝含量最低，且二者差异显著（P＜0.05）。测定的17 种脂肪酸中，豆蔻酸和棕榈一烯酸均以隐花斑黄鳝和碎花斑黄鳝含量显著大于黄黑斑黄鳝（P＜0.05），花生三烯酸和花生四烯酸及多不饱和脂肪酸总量均为黄黑斑黄鳝含量显著大于隐花斑黄鳝（P＜0.05），其他花斑黄鳝差异不显著（P＞0.05）。结果表明，5 种不同花斑黄鳝肌肉品质存在一定差异，且综合来看，细花斑黄鳝肌肉的品质更具优势。

关键词: 黄鳝, 质构特性, 肌纤维直径, 营养成分, 肌肉品质

Abstract:

In order to analyze muscle quality variations among five different varieties of brindled Monopterus albus, the
texture profile, muscle fiber characteristics and nutritional composition were analyzed by texture analyzer, histological
sectioning and biochemical methods, respectively. The results showed that in terms of mouth-feel, the hardness and
chewiness of hidden-brindled Monopterus albus were significantly higher than those of big-brindled, broken-brindled
and black-yellow brindled Monopterus albus (P < 0.05), while those of small-brindled Monopterus albus were in the
middle. Compared with the other varieties, a significantly smaller average muscle fiber diameter was observed in smallbrindled
Monopterus albus (P < 0.05), and the biggest was broken-brindled Monopterus albus. With respect to nutritional
composition, the content of crude fat in muscle of small-brindled Monopterus albus was significantly the lowest (P < 0.05),
while that of big-brindled Monopterus albus was the highest. No significant difference was seen between the other varieties
(P > 0.05). Seventeen amino acids were found in muscles of M. albus, the contents of total amino acids, total essential
amino acids and total delicious amino acids in small-brindled M. albus were significantly higher than those of brokenbrindled
M. albus (P < 0.05). Among the 17 fatty acids identified, the contents of myristic acid and palmitoleic acid (C16:1) in
hidden-brindled and broken-brindled M. albus were significantly higher than in black-yellow brindled M. albus (P < 0.05).
However, the contents of peanut triene acid, arachidonic acid and the total content of polyunsaturated fatty acids in blackyellow
brindled M. albus were significantly higher than in hidden-brindled M. albus (P < 0.05) but no significant difference
was found between the other varieties (P > 0.05). Therefore, certain differences exist in muscle quality among five varieties
of brindled M. albus, and on the whole, small-brindled M. albus is more advantageous than four other varieties.

Key words: Monopterus albus, texture properties, muscle fiber characteristics, nutritional composition, muscle quality

中图分类号:

S917.4

文平，周运涛，喻亚丽，陈宏，吕磊，何力. 5 种不同花斑黄鳝肌肉品质的差异性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201520022.

WEN Ping, ZHOU Yuntao, YU Yali, CHEN Hong, Lü Lei, HE Li. Analysis of Muscle Quality Variations among Five Different Varieties of Brindled Monopterus albus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520022.

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5 种不同花斑黄鳝肌肉品质的差异性分析

Analysis of Muscle Quality Variations among Five Different Varieties of Brindled Monopterus albus

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