生物学杂志

生物学杂志

• 研究报告 • 上一篇    下一篇

低盐养殖异育银鲫肌肉成分及呈味物质的研究

  

  1. 宁波大学 应用海洋生物学教育部重点实验室 宁波大学 海洋生物工程省重点实验室， 宁波 315211
  • 出版日期:2017-08-18 发布日期:2017-08-18
  • 通讯作者: 王亚军，副教授，博士，研究方向为鱼类分子育种与健康养殖，E-mail:wangyajun@nbu.edu.cn
  • 作者简介:徐小双，硕士研究生，研究方向为食品科学，E-mail: carpcycle@163.com
  • 基金资助:
    国家星火计划项目（2013GA701009）；宁波市民生重点项目（2013C11010）

Study on flesh composition and flavor substances of Carassius auratus gibelio kept in low salinity water

  1. Key Laboratory of Applied Marine Biology of Ministry of Education, Marine Biotechnology for Zhejiang, Ningbo University, Ningbo 315211, China
  • Online:2017-08-18 Published:2017-08-18

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摘要： 通过对比传统淡水养殖和低盐（4‰盐度）养殖条件下异育银鲫(Carassius auratus gibelio)肌肉粗蛋白、粗脂肪、水分、灰分、17种水解氨基酸以及呈味物质肌苷酸（IMP）含量，发现低盐养殖的异育银鲫粗蛋白含量显著高于淡水银鲫（P<0.05），而粗脂肪、水分含量显著低于淡水银鲫（P<0.05），灰分含量低于淡水银鲫但差异不显著（P>0.05）；进一步检测得出，低盐养殖异育银鲫鲜样中各氨基酸和肌苷酸含量均高于淡水异育银鲫，其中Asp、Gly、Ala、Val、Leu和Phe含量差异显著（P<0.05），组氨酸和肌苷酸含量差异极显著（P<0.01）；干样中Asp、Ser、Gly、Ala、Tyr和Phe含量差异显著（P<0.05），His含量差异极显著（P<0.01）；对鲜样和干样进行必需氨基酸(EAA)、鲜味氨基酸(DAA)、甜味氨基酸(SAA)含量的差异分析发现，除鲜样比较时鲜味氨基酸含量差异不显著外，其它比较差异均显著，且干样中鲜味氨基酸、甜味氨基酸含量差异极显著（P<0.01）。研究结果表明，通过低盐养殖异育银鲫可显著提升其营养价值，有效改善其肉质风味，是值得借鉴和推广的养殖方法。

关键词: 异育银鲫, 低盐养殖, 肌肉成分, 呈味分析

Abstract: tA comparative study on flesh composition including crude protein, crude fat, moisture, ash and 17 kinds of amino acids as well as the substance of inosine monophosphate (IMP) was conducted in Carassius auratus gibelio kept in fresh water and low salinity water (4‰ salinity), respectively. The results showed that carp kept in low salinity water had lower crude fat, moisture, ash content and higher crude protein content, and the contents were significantly different (P<0.05)except ash(cultivated in conpared with the contro fresh water). Amino acid and inosine monophosphate(IMP) contents were higher in Gibel carp kept in low salt water in fresh and dry(only detect IMP in fresh) muscle samples. The contents of Asp, Gly, Ala, Val, Leu and Phe in fresh samples and Asp, Ser, Gly, Ala, Tyr and Phe in dry samples were significantly different (P<0.05) while inosine monophosphate (IMP) in fresh and His in both fresh and dry samples were significantly different (P<0.01). The comparative analysis of essential amino acids, delicious amino acids, sweet amino acids content in fresh and dry samples indicated that the contents were significantly different except delicious amino acids in fresh samples. The contents of delicious amino acids, sweet amino acids in dry samples were significantly different (P<0.01).

Key words: Carassius auratus gibelio, low salinity aquaculture, flesh composition, flavor analysis