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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.

本研究的目的是利用红鲷鱼、比目鱼和黄尾鱼这三种鱼来表征养殖鱼肉和野生鱼肉的质地，并了解造成质地差异的因素。感官小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。各品种养殖鱼肉与野生鱼肉物理特性的差异，可以通过我们之前报道的六七个物理特性测量项目的判别分析获得的样本值的分布差异来定量显示。判别比是显示差异程度（即养殖鱼和野生鱼的物理特性如何变化）的有用工具。就生鱼肉而言，物理性质差异最大的是鰤鱼，其次是红鲷鱼，最后是比目鱼。但当我们烹饪鱼肉时，黄尾鱼和红鲷鱼是差异变小的物种，而比目鱼是差异变大的物种。养殖鱼背肌的脂质含量高于野生鱼，特别是靠近表皮的表层。在生肉中，硬度与脂质含量无关，而与胶原蛋白含量显着相关。养殖鱼含有较少的胶原蛋白。通过差示扫描比色计发现，养殖鱼结缔组织的吸热焓和吸热峰较小，因而对热不稳定。