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饥饿对大黄鱼幼鱼肌肉中氨基酸和脂肪酸组成的影响
刘 峰1, 吕小康1, 刘阳阳1,2, 楼 宝1, 陈睿毅1, 王立改1, 詹 炜1
1.浙江省海洋水产研究所 浙江省海水增养殖重点实验室 浙江海洋大学海洋与渔业研究所 舟山 316021;2.浙江海洋大学海洋科学与技术学院 舟山 316022
摘要:
为了研究饥饿对大黄鱼(Larimichthys crocea)幼鱼肌肉中氨基酸和脂肪酸含量的影响,取大黄鱼幼鱼540尾,体重均值为(40.80±3.40) g,分组进行为期0 d (S0)、4 d (S4)、8 d (S8)、12 d (S12)、16 d (S16)、20 d (S20)的饥饿处理,测定背部肌肉的氨基酸和脂肪酸含量。结果显示,测定的大黄鱼背肌的16种氨基酸中,蛋氨酸含量在不同饥饿处理时间之间差异显著(P<0.05),饥饿持续8 d其含量达到最小(0.48%±0.12%),16 d时达到最高(1.62%±0.23%);其余15种氨基酸含量的差异均不显著(P>0.05),但均表现出随着饥饿时间延长先上升后下降的趋势,在16 d时达到最高,20 d时明显降低。非必需氨基酸、必需氨基酸、呈味氨基酸、鲜味氨基酸及氨基酸总量的变化趋势与上述15种氨基酸一致。在不同饥饿处理组的大黄鱼背肌中脂肪酸含量差异显著(P<0.05)。其中,饱和脂肪酸(SFA)含量随着饥饿时间延长呈先升高后下降的趋势,在S8组达到最大,为30.90%±0.28%;单不饱和脂肪酸(MUFA)含量在不同处理组之间差异不显著(P>0.05),但所有处理组均稍大于对照组(S0);多不饱和脂肪酸(PUFA)含量则呈先下降后升高的趋势,在S12组时达到最低,其值为31.87%±0.65%。由上可知,通过适当的饥饿处理,可以改变肌肉中氨基酸和脂肪酸含量,从而较好地改善大黄鱼的肉质风味。
关键词:  大黄鱼  饥饿  氨基酸  脂肪酸  肉质
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Effect of Starvation on Amino Acids and Fatty Acids of Juvenile Larimichthys crocea
LIU Feng1, LÜ Xiaokang1, LIU Yangyang1,2, LOU Bao1, CHEN Ruiyi1, WANG Ligai1, ZHAN Wei1
1.Key Laboratory of Mariculture and Enhancement of Zhejiang Province, Marine Fisheries Research Institute of Zhejiang, Marine and Fishery Institute of Zhejiang Ocean University, Zhoushan 316021;2.Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316022
Abstract:
To investigate the effect of starvation on amino acids and fatty acids of muscle in juvenile large yellow croaker Larimichthys crocea, 540 healthy fish with similar body weight (40.80±3.40 g) were selected for the experiment. The muscle was sampled from experimental fish after 0, 4, 8, 12, 16, and 20 days of starvation for chemical analysis, respectively. Results showed that starvation significantly affected methionine content (P<0.05), which reached the lowest content (0.48%±0.12%) after 8 days of starvation and obtained the highest content (1.62%±0.23%) after 16 days of starvation. However, the other 15 kinds of amino acids showed no significant difference among the different groups (P>0.05), with the same trends of increased at first and then decreased when starvation time was prolonged. Also, the non-essential amino acids, essential amino acids, flavored amino acids, essential amino acids and total amino acids showed the same changing trends as the 15 kinds of amino acids. As for fatty acid, starvation had significant effects on the fatty acid content in muscle of juvenile L. crocea (P<0.05). Among them, the saturated fatty acids (SFA) increased first and then decreased with the prolongation of starvation, and reached the maximum content after 8 days of starvation (30.90%±0.28%); monounsaturated fatty acid (MUFA) content among different treatment groups was not significantly different (P>0.05), but all the treatment groups were slightly larger than that of the control group (starvation for 0 day); polyunsaturated fatty acid (PUFA) content showed an increasing trend after the first drop, and the lowest value was in the group of that was starved for 12 days (31.87%±0.65%). From the above research results, we know that the amino acid and fatty acid contents in the muscle related to meat quality can be changed by proper starvation treatment, which can improve the meat flavor of L. crocea. These results have important theoretical and directive significance for improving meat quality of L. crocea through proper starvation treatment in the process of L. crocea culturing.
Key words:  Larimichthys crocea  Starvation  Amino acid  Fatty acid  Meat quality