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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.

本研究以真鲷、比目鱼和黄尾鱼为研究对象，对养殖鱼和野生鱼鱼肉的质构进行了研究，并探讨了造成鱼肉质构差异的因素。感官专家组成员更喜欢野生鱼而不是养殖鱼，因为野生鱼的质地比养殖鱼更好。通过对6 ~ 7项物理性质的测定结果进行判别分析，得到的样品值的分布差异，可以定量地反映出养殖鱼与野生鱼肉物理性质的差异。判别比是一个有用的工具，以显示差异的程度，即如何养殖和野生鱼类的物理特性的变化。在生鱼肉的情况下，物理性质的差异最大的是黄尾鱼，其次是红鲷，最后是比目鱼。但是当我们烹饪鱼肉时，黄尾鱼和红鲷是差异变小的物种，比目鱼是差异变大的物种。养殖鱼背肌的脂肪含量高于野生鱼，尤以表层近表皮处的脂肪含量最高。生肉的硬度与脂肪含量相关不显著，与胶原蛋白含量相关显著。养殖鱼含有较少的胶原蛋白。用差示扫描比色仪测定了养殖鱼结缔组织的吸热焓和吸热峰，发现养殖鱼结缔组织的吸热焓和吸热峰均小于野生鱼结缔组织，因而对热不稳定。