柠檬酸甘薯淀粉酯对齐口裂腹鱼肉品质的影响

doi:10.7506/spkx1002-6630-201613035

摘要/Abstract

摘要：

目的：研究柠檬酸甘薯淀粉酯（citric acid-modified sweet potato starch，CSPS）对齐口裂腹鱼肉品质的影响。方法：将240 条体质量75 g左右的齐口裂腹鱼随机分为5 组，每组48 条。饲喂60 d，随机取每个池中8 条鱼测定齐口裂腹鱼鱼肉的品质指标。结果：齐口裂腹鱼饲料中CSPS添加量为14%和28%时能显著降低肌肉中脂肪含量（P＜0.05）；CSPS添加量为3.5%时能显著提高肌肉pH值，添加量为14%时可显著降低肌肉pH值（P＜0.05）；齐口裂腹鱼饲料中添加CSPS对鱼肌肉的蛋白质、灰分、水分、羟脯氨酸和胶原蛋白含量及失水率无显著影响（P＞0.05）；饲料中CSPS添加量为7%和14%时能够显著提高齐口裂腹鱼肌肉的硬度（P＜0.05）；CSPS添加量为28%时能够显著增加肌肉的黏附性（P＜0.05）；与对照组相比，CSPS添加量为14%时能够显著提高肌肉的胶着度（P＜0.05）；CSPS添加量为7%和14%能显著提高肌肉的咀嚼性（P＜0.05）；CSPS对齐口裂腹鱼肌肉的弹性、凝聚性和回复性无显著影响（P＞0.05）。结论：饲料中添加14%的CSPS能够降低齐口裂腹鱼肌肉中脂肪含量，提高肌肉的硬度、黏附性、胶着度和咀嚼性和肉质紧实度，改善鱼肉品质。

关键词: 柠檬酸甘薯淀粉酯, 齐口裂腹鱼, 肉品质, 羟脯氨酸, 胶原蛋白

Abstract:

Objective: To explore the effect of citric acid-modified sweet potato starch (CSPS) on meat quality of
Schizothorax prenanti Tchang. Methods: The Schizothorax prenanti Tchang with body weights of approximately 75 g
were divided randomly into five groups with 48 fish in each group. After feeding for 60 days, 8 fish were randomly picked
from each tank and meat quality indicators of Schizothorax prenanti Tchang were determined. Results: The intramuscular
fat content of Schizothorax prenanti Tchang was significantly reduced by dietary addition of CSPS at 14% and 28%
(P < 0.05). The intramuscular pH was significantly increased by dietary supplementation of CSPS at 3.5% but was
significantly reduced at 14% (P < 0.05); however, there were no significant changes in the contents of protein, moisture,
hydroxyproline and collagen or water loss rate. The hardness of muscle was significantly increased by adding CSPS at 7%
and 14% to the bait for Schizothorax prenanti Tchang (P < 0.05), addition of CSPS at 28% to the bait led to a significant
increase in the adhesiveness (P < 0.05), and CSPS at 14% likewise resulted in a significant in the gumminess compared with
the control group (P < 0.05). Moreover, the chewiness of muscle was significantly increased by dietary addition of CSPS at
7% and 14% (P < 0.05). On the other hand, no significant changes were noted in the elasticity, cohesiveness or resilience of
muscle. Conclusion: Dietary supplementation of CSPS at 7% and 14% could result in a reduction in fat content in muscle
of Schizothorax prenanti Tchang and an increase in the hardness, adhesiveness, gumminess, chewiness and compactness of
muscle, therefore improving the meat quality of fish.

Key words: citric acid-modified sweet potato starch, Schizothorax prenanti Tchang, meat quality, hydroxyproline, collagen

中图分类号:

TS254.1

向世琼，邬应龙. 柠檬酸甘薯淀粉酯对齐口裂腹鱼肉品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201613035.

XIANG Shiqiong, WU Yinglong. Effect of Citric Acid-Modified Sweet Potato Starch on Meat Quality of Schizothorax prenanti Tchang[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613035.

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