Comparison of Meat Quality of Tilapia Under Different Culture Modes

doi:10.7506/spkx1002-6630-201402037

Abstract

Abstract:

A comparative analysis of muscle nutrients, sensory characteristics, physical and chemical characteristics
and amino acid composition was carried out on tilapias (Oreochromis niloticus × Oreochromis aureus) cultured under
aquaponics mode and pure feeding mode. Results showed that there was no significant difference in the contents of water,
crude fat, crude ash and total sugar, but significant difference in the contents of crude protein was observed. In the sensory
evaluation, significant difference was observed in umami, although there was no significant difference in taste, tender or
consumer acceptance. There was no significant difference in pH, cooking yield or cooking loss rate between the two modes,
but significant difference in water loss rate, drip loss rate, intramuscular fat, myofibril fracture index and myoglobin existed.
Among 18 common amino acids detected, the contents of Asp, Pro and Arg in muscles were significantly different between
both modes (P ＜ 0.05). There was no significant difference in other amino acids (P ＞ 0.05). The contents of essential
amino acids in tilapias under aquaponics mode and pure feeding mode were 22.49% and 22.45%, respectively, showing no
significant difference. The content of umamiamino acids in tilapias under aquaponics mode was significantly higher than that
observed with pure feeding (P ＜ 0.05). There was no significant difference (P ＞ 0.05) in the content of sweet amino acids,
with abundance of 45.13% (aquaponics mode) and 51.18% (pure feeding mode).

Key words: tilapia, nutrients, sensory characteristics, physicochemical property, amino acids

CLC Number:

TS254.1

YE Ge1,2, HAO Shu-xian1, LI Lai-hao1,*, LIN Wan-ling1, DENG Jian-chao1, WEI Ya1. Comparison of Meat Quality of Tilapia Under Different Culture Modes[J]. FOOD SCIENCE, 2014, 35(2): 196-200.

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