二、三倍体虹鳟肌肉感官品质差异的对比分析

doi:10.7506/spkx1002-6630-20210917-213

食品科学 ›› 2022, Vol. 43 ›› Issue (18): 209-215.doi: 10.7506/spkx1002-6630-20210917-213

• 成分分析 • 上一篇

二、三倍体虹鳟肌肉感官品质差异的对比分析

卓琳莹，管玲玲，鲍守民，孟玉琼，马睿

（1.青海大学农牧学院，青海西宁 810016；2.青海大学省部共建三江源生态与高原农牧业国家重点实验室，青海西宁 810016；3.青海大学生态环境工程学院，青海西宁 810016）

发布日期:2022-09-28
基金资助:
国家自然科学基金重点项目（31860731）；青海省科技项目（2019-NK-A2）

Comparison of Sensory Quality between Diploid and Triploid Rainbow Trout (Oncorhynchus mykiss) Muscles

ZHUO Linying, GUAN Lingling, BAO Shoumin, MENG Yuqiong, MA Rui

(1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China;2. State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China;3. College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China)

Published:2022-09-28

摘要/Abstract

摘要： 为研究二倍体虹鳟和三倍体虹鳟感官品质差异，分析同一亲本、同一养殖条件下二、三倍体虹鳟肉色、肉质和风味物质的组成及含量的差异。结果表明：在肉色方面，二倍体虹鳟肌肉黄色值显著大于三倍体虹鳟（P＜0.05），亮度值和红色值无显著差异；在肉质方面，三倍体虹鳟肌肉弹性和咀嚼性显著高于二倍体虹鳟（P＜0.05），持水力和pH值等无显著差异；在滋味物质方面，三倍体虹鳟肌肉滋味组成相对二倍体虹鳟较为丰富，有鲜、咸、苦和甜等味道；在挥发性物质组成方面，二、三倍体虹鳟肌肉挥发性物质均由77 种化合物组成，气味活度值较大的特征性气味物质主要有1-辛烯-3-醇、己醛、辛醛、壬醛和(E)-2-壬烯醛，整体呈现青草味、脂肪味及水果香味，三倍体虹鳟肌肉中总特征性气味物质的气味活度值显著高于二倍体虹鳟（P＜0.05）。本研究表明二、三倍体虹鳟具有不同的感官品质特征。

关键词: 虹鳟；肉色；肉质；风味物质

Abstract: The differences in the sensory quality of fillets from diploid and triploid rainbow trout from the same parents farmed under the same conditions were analyzed in terms of their color, texture, and flavor substances. Results showed that the yellowness value of diploid rainbow trout fillet was significantly higher than that of triploid rainbow trout fillet (P < 0.05), while no significant difference was found in lightness or redness values. The springiness and chewiness values of triploid rainbow trout were significantly higher than those of diploid rainbow trout (P < 0.05), while no significant difference in water-holding capacity or pH was observed. Triploid rainbow trout muscle had a richer taste than diploid rainbow trout muscle, and both had umami, salty, bitter and sweet tastes. In total, 77 volatile compounds were detected in each sample, and 1-octene-3-ol, hexanal, octanal, nonanal and (E)-2-nonenal were identified as the major characteristic compounds according to their odor activity values (OAV), which could present grassy, fatty and fruity flavors. The OAV of total characteristic odorant compounds in triploid rainbow trout fillet was significantly higher than that of diploid rainbow trout fillet (P < 0.05). This study shows that diploid and triploid rainbow trout have different sensory quality characteristics.

Key words: rainbow trout; color; texture; flavor substances

中图分类号:

TS254.1

卓琳莹，管玲玲，鲍守民，孟玉琼，马睿. 二、三倍体虹鳟肌肉感官品质差异的对比分析[J]. 食品科学, 2022, 43(18): 209-215.

ZHUO Linying, GUAN Lingling, BAO Shoumin, MENG Yuqiong, MA Rui. Comparison of Sensory Quality between Diploid and Triploid Rainbow Trout (Oncorhynchus mykiss) Muscles[J]. FOOD SCIENCE, 2022, 43(18): 209-215.

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二、三倍体虹鳟肌肉感官品质差异的对比分析

Comparison of Sensory Quality between Diploid and Triploid Rainbow Trout (Oncorhynchus mykiss) Muscles

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