摘要
为指导消费者合理选择喜爱的海水鱼类,对大西洋鲑(Salmo salar)、白卜鲔(Euthynnus affinis)和许氏平鲉(Sebastes schlegelii)三种海水鱼类肌肉的基本营养成分、物理特性及肌肉质构特性进行比较分析,结果发现:在营养方面,大西洋鲑蛋白质和脂肪含量最高,白卜鲔次之,许氏平鲉最低;白卜鲔肌肉钙质丰富,优于大西洋鲑和许氏平鲉(P<0.05)。在肌肉颜色方面,大西洋鲑和白卜鲔肌肉均呈偏红色,其中大西洋鲑肌肉更偏橘红色,但许氏平鲉肌肉肉色呈现少红。在系水力方面,许氏平鲉肌肉蒸煮损失最大,达到了29.12%,显著高于其他两种鱼类(P<0.05)。在肌肉质构方面,白卜鲔和大西洋鲑肌肉硬度显著低于许氏平鲉(P<0.05),入口即化。
In order to guide consumers to choose their favorite marine fish reasonably,A comparative analysis was made of the basic nutritional components,muscle physical properties and sensory properties of muscle texture of Salmo salar,Euthynnus affinis and Sebastes schlegeli,and the results showed that,in terms of nutrition,Salmo salar had the highest protein and fat content,followed by Euthynnus affinis and Sebastes schlegeli,while the muscle of Euthynnus affinis was rich in calcium,which was better than Salmo salar and Sebastes schlegeli(P<0.05).In terms of muscle color,the muscles of Salmo salar and Euthynnus affinis were reddish,among which the muscles of Salmo salar were more orange,but the muscles of Sebastes schlegeli were less red.In terms of water holding capacity,the cooking loss of water in Sebastes schlegeli muscle was the highest,reaching 29.12%,which was significantly higher than that of the other two(P<0.05).And muscle texture and hardness of Euthynnus affinis and Salmo salar was significantly lower than those of Sebastes schlegeli(P<0.05),melting on the tongue.
作者
李小江
罗文杰
陈濠
董子杰
梁振林
潘世会
LI Xiao-jiang;LUO Wen-jie;CHEN Hao;DONG Zi-jie;Liang Zhen-lin;PAN Shi-hui(Shandong University,Weihai 264200,China)
基金
国家重点研发计划项目(2016YFE0205700)。
