摘要
为了解盐碱水和淡水养殖的尼罗罗非鱼(Oreochromis niloticus)肌肉品质的差异,对不同养殖模式(淡水养殖和盐碱水养殖)下的尼罗罗非鱼肌肉的营养成分以及感官特征进行分析和比较。结果表明,盐碱水养殖尼罗罗非鱼肌肉总体感官评分高于淡水养殖。盐碱水养殖的尼罗罗非鱼肌肉粗蛋白含量为19.74%,显著高于淡水养殖,水分含量为74.83%,显著低于淡水养殖,其他基础营养成分差异不显著。盐碱水养殖和淡水养殖的尼罗罗非鱼的必需氨基酸与氨基酸总量比值分别为41.76%和41.52%,必需氨基酸与非必需氨基酸比值分别为71.69%和70.99%,2种养殖模式下养殖的尼罗罗非鱼肌肉的氨基酸组成均符合联合国粮农组织(FAO)和世界卫生组织(WHO)的理想模式,属于优质蛋白质源。盐碱水养殖的尼罗罗非鱼肌肉的不饱和脂肪酸含量为61.66%,二十碳五烯酸和二十二碳六烯酸(EPA+DHA)的含量为5.77%,n-3/n-6的值为0.57,均显著高于淡水养殖。盐碱水养殖的尼罗罗非鱼肌肉的鲜味氨基酸总量为194.43 mg/kg,甜味氨基酸总量为1 214.90 mg/kg,总游离氨基酸量为1 752.40 mg/kg,均显著高于淡水养殖。盐碱水养殖的尼罗罗非鱼肌肉和盐碱水养殖水样中异味物质(土臭素和二-甲基异茨醇)含量均显著低于淡水养殖组。综上,盐碱水养殖的尼罗罗非鱼肌肉的营养价值和感官特征明显优于淡水养殖。
To understand the difference of muscle quality between saline-alkaline water and freshwater cultured Nile tilapia(Oreochromis niloticus),two groups of Nile tilapia cultured in saline-alkaline ponds(SAW) and in freshwater ponds(FW) were compared and evaluated.According to the national standards,the nutritional composition and sensory characteristics of two groups of Nile tilapia were determined and compared.The results showed that the sensory score of muscle of tilapia cultured in SAW group was better than that in FW group.The crude protein content(19.74%) of muscle of tilapia in SAW group was significantly higher than that in FW group,and the moisture content(74.83%) of muscle of tilapia in SAW group was significantly lower than that in FW group.Other basic nutritional parameters were not significantly different.The ratio of the amount of essential amino acids to the total amino acids and the ratio of essential amino acids to non-essential amino acids of tilapia cultured in SAW group and in FW group respectively were 41.76%,41.52% and 71.69%,70.99%.The amino acid composition of the muscle of tilapia cultured in two water environments all accord with the ideal model of FAO/WHO,which belongs to high quality protein source.The contents of unsaturated fatty acid(61.66%) and EPA+DHA(5.77%) and n-3/n-6 value(0.57) of tilapia muscle in SAW group were significantly higher than FW group. The total contents of flavor amino acid(194.43 mg/kg),sweet amino acid(1 214.90 mg/kg) and free amino acids(1 752.40 mg/kg) of tilapia muscle in SAW group were significantly higher than FW group.The contents of GSM(Geosmin) and 2-MIB(2-methylisoborneol) in tilapia muscle and pond water sample in SAW group were significantly lower than those in FW group.According to the analysis of muscle quality of tilapia cultured in two groups, the nutritive value of muscle of tilapia cultured in SAW was obviously higher than in FW group,and the sensory characteristics of tilapia muscle in SAW was obviously better than in FW.
作者
程亚美
赵金良
唐首杰
Christian Larbi AYISI
涂翰卿
宋凌元
CHENG Yamei;ZHAO Jinliang;TANG Shoujie;TU Hanqing;SONG Lingyuan(Shanghai Ocean University/Key Laboratory of Freshwater Fishery Germplasm Resources,Ministry of Agriculture and Rural Affairs/ Shanghai Collaborative Innovation Center for Aquatic Animal Genetics and Breeding/Center for Research on Environmental Ecology and Fish Nutrition of the Ministry of Agriculture and Rural Affairs,Shanghai 201306,China)
出处
《河南农业科学》
北大核心
2019年第4期125-134,共10页
Journal of Henan Agricultural Sciences
基金
现代农业产业技术体系专项(CARS-46)
关键词
尼罗罗非鱼
肉质
盐碱水
淡水
品质评价
Nile tilapia
Meat quality
Saline-alkaline water
Freshwater
Quality evaluation
