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| 短期微流水处理对池塘养殖杂交鲌“先锋1号”肌肉品质的影响 |
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喻亚丽1,2, 李清1,3, 张浪1,4, 孙艳红1,5, 鲁晓蓉1,2, 魏辉杰1,3, 陈见1,4, 李佩1,5, 高银爱1,6, 王贵英1,7
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1.武汉市农业科学院水产研究所 湖北 武汉 430207;2.中国水产科学研究院长江水产研究所 农业农村部
水产品质量安全风险评估实验室 湖北 武汉 430223;3.武汉先锋水产科技有限公司 湖北 武汉 430207;4.武汉先锋水产科技有限公司 湖北 武汉 430208;5.武汉先锋水产科技有限公司 湖北 武汉 430209;6.武汉先锋水产科技有限公司 湖北 武汉 430210;7.武汉先锋水产科技有限公司 湖北 武汉 430211
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| 摘要: |
| 以池塘养殖杂交鲌“先锋1号”为对象，采用短期微流水处理，研究处理时间(0、4、8和12 d)对杂交鲌“先锋1号”色度、肌纤维直径、肌肉质构特性、常规营养成分、氨基酸和脂肪酸含量的影响，以评价短时间微流水处理对杂交鲌“先锋1号”品质的提升作用。结果显示，微流水条件下，8 d和12 d皮的黄度值(b*)显著升高，各实验组肌肉的红度值(a*)显著降低(P<0.05, 下同)。处理8 d时，肌纤维密度、肌肉硬度、咀嚼性和弹性显著提升，分别较对照组提升了70.96%、92.04%、198.99%和35.71%。随着处理时间的延长，粗蛋白和粗脂肪含量显著降低，灰分在处理过程中无显著差异 (P>0.05, 下同)；杂交鲌“先锋1号”在处理4 d时的鲜味氨基酸总量(DAA)显著高于8 d和12 d；氨基酸总量(TAA)和必需氨基酸总量(EAA)变化不显著，各组必需氨基酸指数(EAAI)分别为77.33%、74.91%、76.56%和76.75%。第8天时，肌肉中顺-15-二十四碳一烯酸(C24:1)、花生三烯酸(C20:3n6)和花生四烯酸(C20:4n6)含量分别为6.85、41.05和53.84 mg/100 g显著高于其他各组，而α-亚麻酸含量，单不饱和脂肪酸总量和n-6多不饱和脂肪酸(n-6PUFAs)总量分别为48.05、1 336.43和524.43 mg/100 g显著高于4 d和12 d。研究表明，短期微流水处理8 d时，在保证肌肉营养品质的同时，可有效改善其体色和肌肉颜色，增加肌肉口感，为池塘养殖淡水产品品质提升提供新的思路。 |
| 关键词: 杂交鲌“先锋1号” 微流水处理 质构特性 肌肉品质 |
| DOI：10.19663/j.issn2095-9869.20230228002 |
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| Quality improvement of short-time micro-flow water treatment on the flesh of juvenile hybrid F1 cultured in ponds |
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YU Yali1,2, LI Qing1,3, ZHANG Lang1,4, SUN Yanhong1,5, LU Xiaorong1,2, WEI Huijie1,3, CHEN Jian1,4, LI Pei1,5, GAO Yin′ai1,6, WANG Guiying1,7
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1.Fisheries Research Institute，Wuhan Academy of Agricultural Sciences, Wuhan 430207, China;2.Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Ministry of Agriculture Laboratory of Quality & Safety Risk Assessment for Aquatic Product, Wuhan 430223, China;3.Wuhan Xianfeng Aquaculture Technology Company Limited, Wuhan 430207, China;4.Wuhan Xianfeng Aquaculture Technology Company Limited, Wuhan 430208, China;5.Wuhan Xianfeng Aquaculture Technology Company Limited, Wuhan 430209, China;6.Wuhan Xianfeng Aquaculture Technology Company Limited, Wuhan 430210, China;7.Wuhan Xianfeng Aquaculture Technology Company Limited, Wuhan 430211, China
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| Abstract: |
| Hybrid F1 is a novel hybrid of Erythroculter ilishaeformis (♀) and Ancherythroculter nigrocauda (♂). Current studies have focused on the genetic features, evaluation of fillet quality, farming techniques, and so on. Meanwhile, few studies have addressed enhancing fillet quality. Traditional intensive pond aquaculture is the major culture method in China. A large amount of excreta and feed residuals remaining in the aquaculture water bodies restricts the critical nutrients, flesh texture, and taste of the fillet. In this study, juvenile hybrid F1 cultured in ponds was obtained from the seed farm (Wuhan Xianfeng Aquaculture Technology Company Limited, Wuhan, Hubei) as the study subject. The fish was treated with short-term micro-flow water (1.2 BL/s) to improve muscle quality. The effects of treatment time (0, 4, 8, and 12 d) on muscle quality in juvenile hybrid F1 flesh were investigated following short-term micro-flow water treatment by assessing the color, muscle fiber, texture, nutrient composition, and the contents of amino acid and fatty acid. The color of the samples was determined by a CR-400 automatic chromaticity meter (Konica Minolta, Japan), wherein the color was expressed by L, a*, and b*. The skin yellowness values were significantly higher at treated 8 d and 12 d, while the short-term micro-flow water treatment significantly influenced muscle redness (P<0.05). The texture property of fish is one of the keys to its quality. The juvenile hybrid F1 flesh showed a significant improvement in fiber density, hardness, chewiness, and springiness by 70.96%, 92.04%, 198.99%, and 35.71% compared with the control group, respectively after 8 d treatment. Frozen fresh samples were lyophilized for the following analysis. Kjeldahl and Soxhlet-Henkel methods were used for the determination of total, crude protein (N=6.25) and fat content respectively. The protein and fat content significantly decreased in the flesh following the extension of micro-flow water treatment time, while the ash content did not significantly change (P>0.05, the same below). The amino acid content presented the highest values of glutamic acid, followed by proline, and the lowest values in cystine among the 17 amino acids detected in the fillet of juvenile hybrid F1. The amino acid composition was assayed by a Hitachi L-8900 automatic amino acid analyzer. The amino acids EAA/TAA of all groups were about 40%, and the amino acids EAA/NEAA was over 60%, which were high-quality proteins complied with the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) standards. Umami flavors are closely related to the composition and ratio of umami amino acid. The content of total amino acids and essential amino acids showed a decreasing trend under the influence of micro-flow water. The total of delicious amino acid treated at 4 d were significantly higher than those of juvenile hybrid F1 treated at 8 d and 12 d. The TAA content and total EAA content did not dramatically change. The essential amino acid index (EAAI) is used to indicate how close the essential amino acid content is to the standard protein. EAAI were 77.33%, 74.91%, 76.56% and 76.75%, respectively. The fatty acid composition was assayed using gas chromatography (Agilent 7890A, USA). Nineteen kinds of fatty acids were detected in the muscle of juvenile hybrid F1, including 5 kinds of saturated fatty acids, 6 kinds of monounsaturated fatty acids, and 8 kinds of polyunsaturated fatty acids, respectively. The micro-flow water significantly affected the fatty acid content in muscle. The content of cis-15-tetracosenoic acid (6.85 mg/100 g), eicosatrienoic acid (41.05 mg/100 g), and arachidonate (53.84 mg/100 g) was significantly higher than that in the other groups after treatment for 8 d. Meanwhile, the content of α-linolenic acid (48.05 mg/100 g), monounsaturated fatty acid (MUFA) (1 336.43 mg/100 g), and n-6 polyunsaturated fatty acids (524.43 mg/100 g) were higher than that in the other groups at 4 d and 12 d. This study indicated that short-term micro-flow water treatment improves the color of skin and meat, and the meat texture at 8 d while ensuring the quality of the flesh. The short-term micro-flow water treatment can help to provide new ideas to improve the quality of aquatic products cultured in ponds. |
| Key words: Hybrid F1 Micro-flow water treatment Texture Muscle quality |
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