Does Dietary Lipid Level Affect the Quality of Triploid Rainbow Trout and How Should It Be Assessed?
Does Dietary Lipid Level Affect the Quality of Triploid Rainbow Trout and How Should It Be Assessed?
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膳食脂质水平是否影响三倍体虹鳟鱼的品质？应如何评估？
DOI：
10.3390/foods12010015
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发表时间：
2022-12-21
期刊：
影响因子：
--
通讯作者：
中科院分区：
文献类型：
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鱼片的感官特性和营养价值是鱼片品质最重要的特征，由一系列品质评价指标决定，与鱼类营养密切相关。以三倍体虹鳟鱼为研究对象，建立了由139个理化指标组成的系统感官品质和营养品质评价指标。此外，还分析了饲料脂肪水平（6.6%、14.8%、22.8%和29.4%）对三倍体虹鳟鱼品质的影响。主要结果表明，在鱼片外观质量方面，饲料脂肪水平高于22.8%时鱼片厚度和红度较高，但去肠产量和鱼片产量较低（p < 0.05）。在鱼片质地方面，饲料中脂肪水平为6.6%时鱼片硬度最高（5.59 N），黏附性最低（1.98 mJ） （p < 0.05），这可能与鱼片中脂肪、糖原、水溶性蛋白和胶原蛋白含量有关。对于鱼片气味，随着饲料脂肪水平的升高（从1400 ~ 2773 ng/g肌肉，p < 0.05），“绿、肥、腥”气味强度显著增加，这与n-6和n-9脂肪酸的降解有关。高脂饲料（≥22.8%）可提高鱼片鲜味化合物含量（从114 ~ 261 mg/100 g肌肉），降低苦味和酸味化合物含量（分别从127 ~ 106 mg/100 g肌肉和1468 ~ 1075 mg/100 g肌肉）（p < 0.05）。从营养价值上看，高脂饲粮提高了脂肪营养水平（如长链多不饱和脂肪酸含量从3.47 g/kg肌肉增加到4.41 g/kg肌肉），降低了色氨酸和硒含量（分别从2.48 g/kg肌肉和0.17 g/kg肌肉降低到1.60 g/kg肌肉）。总之，高脂饲料可以提高三倍体虹鳟鱼的品质。为保证三倍体虹鳟鱼的感官品质和营养品质，饲料中脂质水平最低应达到22.8%。
Organoleptic properties and nutritional value are the most important characteristics of fish fillet quality, which can be determined by a series of quality evaluation indexes and closely related to fish nutrition. Systematic organoleptic and nutritional quality evaluation indexes consisting of 139 indexes for physical properties and chemical compositions of triploid rainbow trout were established. Besides, effects of dietary lipid levels (6.6%, 14.8%, 22.8% and 29.4%) on the quality of triploid rainbow trout were analyzed in the study. The main results showed that, for fillet appearance quality, fish fed diets with lipid levels above 22.8% had higher fillet thickness and redness but lower gutted yield and fillet yield (p < 0.05). For fillet texture, fish fed the diet with a 6.6% lipid level had the highest fillet hardness (5.59 N) and lowest adhesiveness (1.98 mJ) (p < 0.05), which could be related to lipid, glycogen, water soluble protein and collagen contents of the fish fillet. For fillet odor, the odor intensity of “green, fatty and fishy” significantly increased with the increase of the dietary lipid level (from 1400 to 2773 ng/g muscle; p < 0.05), which was related to the degradation of n-6 and n-9 fatty acids. For fillet taste, a high lipid diet (≥22.8%) could increase the umami taste compounds contents (from 114 to 261 mg/100 g muscle) but decrease the bitterness and sourness taste compounds contents (from 127 to 106 mg/100 g muscle and from 1468 to 1075 mg/100 g muscle, respectively) (p < 0.05). For nutritional value, a high lipid diet could increase the lipid nutrition level (such as the content of long chain polyunsaturated fatty acids increased from 3.47 to 4.41 g/kg muscle) but decease tryptophan and selenium content (from 2.48 to 1.60 g/kg muscle and from 0.17 to 0.11 g/kg muscle, respectively). In total, a high lipid diet could improve the quality of triploid rainbow trout. The minimum dietary lipid level for triploid rainbow trout should be 22.8% to keep the better organoleptic and nutritional quality.
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影响因子：
7.1
作者：
Matarneh, Sulaiman K.;England, Eric M.;Gerrard, David E.
通讯作者：
Gerrard, David E.
影响因子：
4.5
作者：
Sharf，Yusra;Khan，Mukhtar A.
通讯作者：
Khan，Mukhtar A.
DOI：
10.1016/s1466-8564(03)00036-5
发表时间：
2003-01-01
影响因子：
6.6
作者：
Schubring, R.;Meyer, C.;Knorr, D.
通讯作者：
Knorr, D.
影响因子：
8.8
作者：
Erkan, Nuray;Ozden, Ozkan
通讯作者：
Ozden, Ozkan
影响因子：
8.8
作者：
Chen, De-Wei;Zhang, Min;Shrestha, Sundar
通讯作者：
Shrestha, Sundar