食品科学 ›› 2021, Vol. 42 ›› Issue (7): 52-59.doi: 10.7506/spkx1002-6630-20200331-453

• 基础研究 • 上一篇    下一篇

大型杂交鲟不同部位肌肉的理化特性

黄攀,高瑞昌,白帆,徐鹏,宫臣,王瑞红,汪金林,赵元晖   

  1. (1.中国海洋大学食品科学与工程学院,山东 青岛 266003;2.江苏大学食品与生物工程学院,江苏 镇江 212013;3.衢州鲟龙水产食品科技开发有限公司,浙江 衢州 324002)
  • 出版日期:2021-04-15 发布日期:2021-05-17
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0901003);山东省重点研发项目(2017GHY15128); 现代农业产业技术体系建设专项(CARS-46)

Physicochemical Properties of Muscles from Different Parts of Giant Hybrid Sturgeon

HUANG Pan, GAO Ruichang, BAI Fan, XU Peng, GONG Chen, WANG Ruihong, WANG Jinlin, ZHAO Yuanhui   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;3. Quzhou Xunlong Aquatic Food Sci-tech Development Co. Ltd., Quzhou 324002, China)
  • Online:2021-04-15 Published:2021-05-17

摘要: 本研究对大型杂交鲟(达氏鳇♀×史氏鲟♂)肌肉进行精细分割,通过测定大型杂交鲟肌肉蛋白质量分数及组成、肉色、硬度和嫩度等指标,分析不同部位肌肉的理化性质,同时进行感官评定、卫生指标和体外消化性的测定,探讨大型杂交鲟制作生鱼片的可行性。结果表明:大型杂交鲟腹部(47.1%~51.8%)较背部(55.4%~63.6%)和尾部(56.3%~66.1%)盐溶性蛋白相对含量低,水溶性蛋白相对含量较高;在颜色方面,沿头部至尾部方向呈现由明亮的鲜红色向暗深红色变化的规律;在质构方面,头部至尾部肌肉硬度先降低后升高,且腹部(109.2~149.1 N)较背部(105.0~122.3 N)硬度高,躯干部前部肌肉(1.80~1.94 mm)的弹性高于中部(1.60~1.62 mm)和后部(1.67~1.68 mm),背下部(24.2 N)、腹部(24.1~24.4 N)和尾部(23.4~28.3 N)肌肉的剪切力较低,嫩度较好,这主要与不同部位的肌纤维特性有关;综合各方面因素,腹中部和腹下部的生鱼片品质较好。本研究对大型杂交鲟不同部位肌肉的理化性质进行了分析,为其应用前景提供了理论参考。

关键词: 鲟鱼;不同部位;理化特性;生鱼片

Abstract: In this study, in order to explore the feasibility of processing sashimi of giant hybrid sturgeon (Huso dauricus × Acipenser schrenckii), muscle samples from different parts of the fish were evaluated for physicochemical properties such as protein content and composition, color, hardness and tenderness, as well as sensory and hygienic characteristics and in vitro digestibility. The results showed that the ventral muscle had lower salt-soluble protein content (47.1%–51.8% versus 55.4%–63.6% and 56.3%–66.1%) and higher water-soluble protein content than the dorsal and tail muscle of giant hybrid sturgeon. The color changed from bright red to dark crimson in the direction from the head to the tail. The hardness decreased first and then increased in the direction from the head to the tail, and the hardness of the ventral muscle (109.2–149.1 N) was higher than that of the dorsal muscle (105.0–122.3 N). The elasticity of the anterior muscle (1.80–1.94 mm) was higher than that of the middle (1.60–1.62 mm) and posterior muscle (1.67–1.68 mm). The shear force of the posterior dorsal (24.2 N), ventral (24.1–24.4 N) and tail (23.4–28.3 N) muscle were lower indicating better tenderness. This is mainly related to the characteristics of muscle fibers in different body parts of fish. Taken collectively, sashimi of the ventral axial and ventral posterior muscle had better meat quality. This study will provide a theoretical basis for the utilization of muscles in different parts of giant hybrid sturgeon.

Key words: sturgeon; different body parts; physicochemical properties; sashimi

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