养殖模式与热加工方式对罗非鱼肉体外消化特性的影响

摘要/Abstract

摘要： 为探究不同养殖模式对罗非鱼热加工消化特性的影响，本研究以循环水养殖系统（recirculating aquaculture system，RAS）与传统池塘养殖（traditional aquaculture pond，TAP）的罗非鱼为对象，对煮制、烤制后的鱼肉开展体外模拟消化实验，系统分析蛋白消化率以及消化产物的粗肽含量、粒径、微观形貌和抗氧化活性。结果表明，胃消化阶段，与TAP组相比，RAS组生鱼肉、煮制及烤制鱼肉的消化率均显著提高（分别高3.1%、3.5%和2.2%，P＜0.05），其中煮制鱼肉消化率最高；同时，RAS组胃消化产物的粗肽含量显著提升（分别高26.7%、12.5%和23.3%，P＜0.05）。肠消化阶段，RAS煮制鱼肉粗肽质量浓度最高（5.4 mg/mL），平均粒径最小（810 nm），蛋白残留最少，表明消化最彻底。消化产物抗氧化活性结果表明，煮制鱼肉消化产物的自由基清除能力最强，烤制组与对照组无显著差异。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析显示，胃消化阶段RAS煮制鱼肉16～37 kDa蛋白条带更弱，消化程度更高。双因素方差分析表明，养殖模式与热加工方式的交互作用对粗肽含量、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力及肠消化阶段1,1-二苯基-2-三硝基苯肼自由基清除能力有显著影响（P＜0.05）。综上，RAS养殖结合煮制加工的方式可提高罗非鱼的消化特性及消化产物的抗氧化能力，为罗非鱼养殖与加工提供了理论参考。

关键词: 罗非鱼, 循环水养殖, 传统池塘养殖, 热加工方式, 消化特性

Abstract: To investigate the effects of different aquaculture modes on the thermal processing and digestive characteristics of tilapia (Oreochromis niloticus), this study conducted in vitro simulated digestion experiments on recirculating aquaculture system (RAS) and traditional aquaculture pond (TAP) tilapia under cooking and grilling treatments. protein digestibility, crude peptide content, particle size, microstructure, and antioxidant activity were systematically analyzed. The results showed that in the gastric digestion stage, the digestibility of raw, boiled and roasted fish was significantly higher in the RAS group compared with that of the TAP group (3.1%, 3.5% and 2.2%, respectively, P < 0.05), with the highest digestibility in the boiled fish. The crude peptide content in gastric digestion products of RAS group was also significantly increased (26.7%, 12.5%, and 23.3% higher, respectively, P < 0.05). In the intestinal digestion stage, the RAS boiled fish had the highest crude peptide content (5.4 mg/mL), the smallest average particle size (810 nm), and the least protein residue observed by microstructure analysis, indicating the most complete digestion. Antioxidant analysis showed that intestinal digestion products of boiled fish had the strongest free radical scavenging capacity, while no significant difference was found between roasted groups and control. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed weaker protein bands at 16?37 kDa in RAS boiled fish during gastric digestion, indicating higher degradation degree. Two-way ANOVA showed that the interaction between culture system and thermal processing had significant effects (P < 0.05) on crude peptide content, 2,2'-biazobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacity and 1,1-diphenyl-2-trinitrophenylhydrazine radical scavenging capacity during the stage of gastrointestinal digestion. In conclusion, RAS combined with boiling processing significantly enhances the digestive characteristics and antioxidant activity of tilapia digestion products, providing a theoretical reference for tilapia culture and processing.

Key words: tilapia, recirculating aquaculture system, traditional pond culture, thermal processing methods, digestive properties

中图分类号:

TS254.4

石彤王顾霞解钰刘璐包玉龙袁丽高瑞昌. 养殖模式与热加工方式对罗非鱼肉体外消化特性的影响[J]. 食品科学, 2025, 46(24): 0-0.

Yulong Bao Ruichang Gao. Aquaculture Modes and Thermal Processing Methods on In Vitro Digestive Properties of Tilapia Meat[J]. FOOD SCIENCE, 2025, 46(24): 0-0.

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