Meat quality of frozen hybrid mackerel (Scomber australasicus x Scomber japonicus)
Meat quality of frozen hybrid mackerel (Scomber australasicus x Scomber japonicus)
复制标题
冷冻杂交鲭鱼（Scomber australasicus x Scomber japonicus）的肉质
DOI：
10.1007/s12562-019-01332-0
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发表时间：
2019
影响因子：
1.9
通讯作者：
Yazawa Ryosuke
中科院分区：
文献类型：
--
作者：
Hashimoto Kanako ; Osaki Shougo ; Kawamura Wataru ; Yazawa Ryosuke
冷冻生鱼片可以长期储存和远距离运输，比新鲜生鱼片具有明显的优势，并且可以使用养殖鱼类而不是自然资源鱼类获得冷冻生鱼片产品的稳定原料供应。蓝鲭鱼和鲢鱼的杂交种具有独特的特性，在水产养殖中具有优势，如耐高温。为了评估冷冻后这些杂交鱼的肉的质量，我们比较了在陆地水箱中饲养的杂交鱼和鲭鱼的肌肉特性。杂交鲭鱼的性腺指数较低，粗脂肪含量较高。但在解冻和解冻后的断裂强度方面，杂交种与鲭鱼之间没有显著差异。这些发现表明，杂交鲭鱼可能适合用于冷冻生鱼片产品，并且它具有独特的特性，将使其作为品牌鱼具有附加值。
Frozen sashimi can be stored for a long time and transported over long distances, giving it a distinct advantage over fresh sashimi, and a stable supply of material for frozen sashimi products can be obtained using cultured fish rather than natural resources fish. Hybrids of blue mackerelScomber australasicusand chub mackerelScomber japonicuspossess unique characteristics that are advantageous in aquaculture, such as a high temperature tolerance. To evaluate the quality of the meat in these hybrids after freezing, we compared the muscle properties of hybrid and chub mackerel that had been reared in a land-based tank. The hybrid mackerel had a lower gonadosomatic index and a higher crude lipid content than the chub mackerel. However, there were no significant differences in the breaking strengths of unfrozen and frozen–thawed muscles between the hybrid and chub mackerel. These findings suggest that the hybrid mackerel may be suitable for use in frozen sashimi products, and that it has unique characteristics that will give it added value as a branded fish.