摘要
为分析贵州不同地域养殖鲟鱼肌肉蛋白质品质及质构特性的差异,分别在贵州惠水、赫章、松桃三地选取相同养殖模式下的1~2龄健康杂交鲟(西伯利亚鲟♂×施氏鲟♀)进行感官评价、肌肉蛋白质品质分析及质构特性测定。结果表明:3个地域鲟鱼的肌肉氨基酸组成无差异,共检出17种氨基酸,包含9种必需氨基酸和8种非必需氨基酸,其中谷氨酸是相对含量最高的氨基酸,约占总氨基酸含量的16.45%,第一限制性氨基酸为蛋氨酸,必需氨基酸含量与总氨基酸含量的比值约为0.44,与非必需氨基酸含量的比值约为0.80,均高于联合国粮食及农业组织/世界卫生组织标准;3个地域养殖鲟鱼的肥满度具有显著差异,赫章鲟鱼的肥满度((0.88±0.12)g/cm^(3))显著高于惠水、松桃鲟鱼(P<0.05),其感官评价的色泽和肌肉组织形态评分同样显著高于其他两地鲟鱼(P<0.05);依据氨基酸评分和化学评分,惠水、赫章、松桃鲟鱼的必需氨基酸指数分别为76.70、81.25、75.71;在质构特性方面,3个地域养殖鲟鱼肌肉的弹性无显著差异,而赫章鲟鱼肌肉的硬度、黏聚性及咀嚼性均显著高于惠水与松桃两地鲟鱼(P<0.05)。因此,贵州山区鲟鱼具有较高营养价值,其蛋白质含量受地域影响较小,结合感官评分与必需氨基酸指数等指标,赫章养殖鲟鱼外观光泽鲜亮,肉质均匀,肌肉质构特性较好,滋味更佳,营养价值更高,更符合人类健康饮食标准。
To compare the difference in muscle protein quality and textural characteristics of sturgeon cultured of 3 different regions in Guizhou,we analyzed the sensory quality,protein quality and muscle texture determination of 30 healthy hybrid sturgeons(Siberian sturgeon♂×Amur sturgeon♀)which selected from Huishui,Hezhang and Songtao.Sturgeons were under the same culture mode and the age was from 1 to 2 years old.The results showed that there was no difference in the amino acid composition of muscle from the three regions,and a total of 17 amino acids were detected,including 9 essential amino acids and 8 non-essential amino acids,of which glutamic acid was the most abundant amino acid,accounting for about 16.45%of the total amino acids,and the first limiting amino acid was methionine,the ratio of essential amino acid content to total amino acid content is about 0.44,and the ratio of essential amino acid content to non-essential amino acid content is about 0.80,both of which are higher than the standard of Food and Agriculture Organization of the United Nations/World Health Organization.The relative fatness of sturgeons in three geographical regions of Guizhou had significant differences.The relative fatness((0.88±0.12)g/cm^(3)),color and muscle tissue scores in the sensory evaluationin of Hezhang sturgeon were significantly higher than those of Huishui and Songtao(P<0.05).The essential amino acid indices(EAAIs)were as follows:Huishui(76.70),Hezhang(81.25),and Songtao(75.71).In terms of textural characteristics,the elasticity did not differ significantly,while the muscle hardness,cohesiveness,and chewiness of Hezhang sturgeon were significantly higher than those of Huishui and Songtao(P<0.05).Therefore,the sturgeon of Guizhou has high nutritional value and the protein content is less affected by the region.Combined with the sensory scores and EAAI,the sturgeon from Hezhang has higher nutritional value with a shiny appearance,better flavor and muscle textural characteristics which was considered to meet human dietary norms.
作者
吕盛寒
张显波
曾诗雨
罗天逊
覃宁
周海平
周洲
LÜShenghan;ZHANG Xianbo;ZENG Shiyu;LUO Tianxun;QIN Ning;ZHOU Haiping;ZHOU Zhou(Guizhou Fishery Research Institute,Guiyang 550025,China;Guizhou Xinsheng Fisheries Technology Co.Ltd.,Zunyi 564100,China)
出处
《肉类研究》
北大核心
2025年第10期34-39,共6页
Meat Research
基金
贵州省水产研究所科技计划项目(黔水所科一般[2024]3号)
铜仁市科技计划项目(铜市科研(2024)61号)。
关键词
贵州鲟鱼
氨基酸组成
必需氨基酸
肌肉质构
Guizhou sturgeon
amino acid composition
essential amino acids
muscle texture
