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当前位置: 首页 > 文章 > 草鱼肉脆化效果量化检测方法的研究 水产学杂志 2015,28 (4) 37-40
Position: Home > Articles > Detection Method of Crisping Effect in Grass Carp Ctenopharyngodon idellus Chinese Journal of Fisheries 2015,28 (4) 37-40

草鱼肉脆化效果量化检测方法的研究

作  者：
陈度煌
单  位：
福建省淡水水产研究所
关键词：
脆肉鲩;脆化效果;量化;检测方法
摘  要：
分析了普通草鱼和脆肉鲩两种草鱼Ctenopharyngodon idellus肌肉品质、物理和质构特性。结果表明:两者肌肉的营养成分组成基本一致,单含量不同,脆肉鲩肌肉粗蛋白和粗灰分含量高于普通草鱼,水分含量低于普通草鱼,但差异不显著(P>0.05)。脆肉鲩肌肉粗脂肪、胶原蛋白、总氨基酸和鲜味氨基酸含量显著高于普通草鱼(P<0.05);脆肉鲩肌肉滴水损失显著降低(P<0.05),肌原纤维耐折力显著提高(P<0.05);脆肉鲩肌肉硬度、咀嚼性和回复性比普通草鱼分别高15.4%、11.5%和9.76%(P<0.05)。综上分析,除感观评价外,还可根据肌肉品质、物理和质构特性建立衡量鱼肉脆化效果的量化检测方法。
译  名：
Detection Method of Crisping Effect in Grass Carp Ctenopharyngodon idellus
作  者：
CHEN Du-huang;Freshwater Fisheries Research Institute of Fujian;
关键词：
grass carp with crisp flesh;;crisping effect;;quantify;;detection method
摘  要：
The differences in quality characteristics,physical properties,and textural characteristics were examined in muscles between grass carp Ctenopharyngodon idellus and grass carp with crisp flesh.The results showed that there were more protein content and ash content and lower moisture in muscle in grass carp with crisp flesh than those in grass carp,without significant difference(P>0.05).However,the grass carp with crisp flesh had significant higher contents of lipid,collagen,total amino acids and delicious amino acids(P<0.05).The significantly lower drip loss and higher myofibril length were observed in the muscle physical index of the grass carp with crisp flesh(P<0.05).The grass carp with crisp flesh had 15.4% higher hardness,11.5% higher chewiness,and 9.76% higher resilience than grass carp did.In conclusion,we can establish some detection methods for crisping effect in grass carps except sense measure.

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