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Factors Affecting the Textural Differences between Cultured and Wild Fish.

影响养殖鱼和野生鱼质地差异的因素。

基本信息

批准号：
63580054
负责人：
HATAE Keiko
金额：
$ 0.13万
依托单位：
Ochanomizu University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1988
资助国家：
日本
起止时间：
1988 至 1989
项目状态：
已结题

项目摘要

The objective of this study is to characterize the texture of the cultured and wild fish meat, and to know the factors contributing the textural difference, using three species of fish namely, red sea bream, flounder and yellow tail. Sensory panel members preferred the wild fish to cultured ones because the texture of wild fish was more preferable than the cultured ones. The difference in the physical properties between cultured and wild fish meat of each species could be shown quantitatively in tentis of the difference of the distribution in the Sample Value obtained by discriminant analysis of six or seven measured items of physical properties as we reported previously. The discriminant ratio was a useful tool to show the degree of the difference, that is, how the physical properties of cultured and wild fish varied. In case of raw fish meat the difference of the physical properties was the most in yellowtail, followed by red sea bream, and finally, flounder. But when we cooked the fish meat, yellowtail and red sea bream were the species in which the difference became smaller and flounder was the species in which the difference became larger. Lipid content of the dorsal muscle was higher especially in the surface layer near epidermis in cultured fish than wild one. In the raw meat the firmness was related not to lipid content but to collagen content significantly. Cultured fish contained less collagen. By a Differential Scanning Colorimeter we found that the connective tissue of cultured fish was smaller in the endothermic enthalpy and the endothermic peak, consequently unstable to heat than that of wild one.

本研究以红鲷鱼、比目鱼和黄尾鱼为研究对象，对养殖鱼和野生鱼的肉质进行了表征，并探讨了造成肉质差异的因素。感官小组成员更喜欢野生鱼而不是人工养殖鱼，因为野生鱼的质地比人工养殖鱼更好。每一种鱼的养殖肉和野生肉在物理性质上的差异，可以通过我们前面所报道的6、7个物理性质测量项目的判别分析得到的样本值分布的差异来定量地表示出来。判别比是显示差异程度的有用工具，即养殖鱼和野生鱼的物理特性如何变化。在生鱼肉中，黄尾鱼的物理性质差异最大，其次是红鲷鱼，最后是比目鱼。但是当我们烹饪鱼肉时，黄尾鱼和红鲷鱼是差异变小的物种，比目鱼是差异变大的物种。养殖鱼背部肌肉的脂肪含量高于野生鱼，特别是近表皮的表层脂肪含量更高。生肉的硬度与胶原蛋白含量显著相关，而与脂肪含量无关。人工养殖的鱼含有较少的胶原蛋白。用差示扫描比色仪发现，养殖鱼的结缔组织在吸热焓和吸热峰上都比野生鱼小，因此对热不稳定。