兰州鲇与鲇、黄河鲤肌肉品质比较研究
QUALITY EVALUATION OF THE MEAT OF SILURUS LANZHOUENSIS, SILURUS ASOTUS AND CYRINUS CARPIO
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摘要: 为深入探究兰州鲇(Silurus lanzhouensis)肌肉品质特性, 对黄河中兰州鲇、鲇(Silurus asotus)和黄河鲤(Cyrinus carpio)肌肉品质指标进行了测定。结果表明: 兰州鲇肌肉的pH、滴水损失、熟肉率、胶原蛋白、肌原纤维耐折力、黏附性、内聚性、胶黏性、咀嚼性、弹性和回复性等指标与鲇差异不显著(P>0.05), 失水率、肌纤维直径和硬度在二者间差异显著(PP>0.05), 肌肉滴水损失、熟肉率、失水率、胶原蛋白、肌原纤维耐折力、内聚性和弹性在二者间差异显著(Py=0.3651x+25.339(R=0.97); 回复性与内聚性呈极正相关, 其关系式为: y=0.6279x-0.0929(R=0.91); 胶黏性与硬度呈极正相关, 其关系式为: y=2.4104x-41.155(R=0.97)。对兰州鲇7个质构指标进行了主成分分析, 提取出3个主成分, 累计方差贡献率为96.08%, 其中硬度是影响兰州鲇质构特性的主要因素。黄河中兰州鲇和鲇作为鲇属鱼类中形态十分相似的两个物种, 在肌肉品质特性上既有很大的相似性, 又有一定的不同, 这可能与这两种鱼种质特性的异同有关。Abstract: The meat quality of Silurus lanzhouensis, Silurus asotus and Cyrinus carpio, including pH value, drip loss, percentage of water loss, the rate of meat cooking, collagen content, muscle fiber diameter, folding strength of muscle fiber and texture properties of the meat, were compared in this research. The meat drip loss, muscle fiber diameter and hardness of Silurus lanzhouensis were significantly different from those of Silurus asotus and drip loss, the rate of cooked meat, percentage of water loss, collagen content, folding strength of muscle fiber, cohesiveness and springiness of Silurus lanzhouensis were significantly different from those of Cyrinus carpio(PSilurus lanzhouensis and Silurus asotus, and pH value, muscle fiber diameter, hardness, adhesiveness, resilience, gumminess, chewiness showed no significant difference between the meat of Silurus lanzhouensis and Cyrinus carpio(P>0.05). The meat chewiness and gumminess were significantly correlated with meat hardness, the correlation functions being y=0.3651x+25.339 (R=0.97) and y=2.4104x-41.155(R=0.97) respectively. The meat resilience was significant correlated with the meat cohesiveness, the correlation functions being y=0.6279x-0.0929(R=0.91). At the same time, the principal component analysis was performed based on 7 parameters of textural profile analysis (TPA), and 3 factors were extracted with their accumulative contribution to variance being about 96.08%, of which the muscle hardness was the dominant factor. The appearances of Silurus lanzhouensis and Silurus asotus were distinctly very similar in forms, both in fresh quality characteristics, but there were also some differences, probably being related to special germplasm characteristics of these two fishes.
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Keywords:
- Silurus lanzhouensis /
- Silurus asotus /
- Cyrinus carpio /
- Meat quality /
- Principal component analysis
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