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.

这项研究的目的是表征培养的和野生鱼肉的质地，并知道使用三种鱼类的鱼类，即红海bream，比目鱼和黄色的尾巴，了解造成质地差异的因素。感觉小组成员更喜欢野生鱼类而不是培养的鱼类，因为野生鱼的质地比培养的鱼更可取。如我们先前报道的那样，每种物种培养物和野生鱼肉之间的物理性质差异可以定量地显示在tentis中的样本值分布的差异，通过对六到七个测量的物理性质项目获得的样本值分布的差异。判别比率是显示差异程度的有用工具，即培养和野生鱼类的物理特性如何变化。如果生鱼肉，物理特性的差异最多，其次是Yellowtail，其次是红海，最后是比目鱼。但是，当我们煮熟鱼肉时，黄尾巴和红海是差异变小的物种，而比目鱼是差异变得更大的物种。背肌的脂质含量更高，尤其是在培养的鱼中表皮附近的表面层高于野生。在生肉中，牢固性与脂质含量无关，而与胶原蛋白含量显着有关。培养的鱼含有较少的胶原蛋白。通过差分扫描色彩仪，我们发现在吸热焓和吸热峰中培养的鱼的结缔组织较小，因此对热的峰值不稳定。