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Food Chemical Study on Cultured Fish.

养殖鱼类的食品化学研究。

基本信息

批准号：
02680061
负责人：
ENDO Kinji
金额：
$ 1.28万
依托单位：
Nara Women's 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：
1990
资助国家：
日本
起止时间：
1990 至 1991
项目状态：
已结题

项目摘要

This study was undertaken to compare muscle components and their changes during storage among wild-- and cultured-fish. Results obtained are summarized as follows :(1)The increasing rate of K-value of skeletal muscle during storage was higher in cultured-yellowtail than in wild-one, and it is suggested that there may be some correlation between the increasing rate of K-value and lipid content of muscle.(2)Concentration of alpha-tocopherol in muscle lipid was higher in wild-Yellowtail than in cultured one, and the decreasing rate of alpha-tocopherol during storage was larger in wild-fish.(3)In muscle of cultured-Yellowtail, TBA-value was higher than in wild one. The TBA value of yellowtail muscle was inversely relative(r = - 0.86)to the concentration of alpha-toccopherol in muscle lipid. The increasing rate of TBA-value during storage was larger in cultured fish.Yellowtail usually intakes sardine as a feed, but the sardine, on which cultured--Yellowtail feeds, should have been subject to prolonged frozen storage, when lipid peroxidation reactions proceeds. Then, these defference of muscle constituents observed between cultured- and wild-yellowtailseem to be the result of the difference in degree of lipid peroxidation of the feed intaken. As mentioned above, the shelf life of yellowtaii. judged by K-value and TBA-value as the freshness index, depended upon the levels of lipid and d-tocopherol in muscle, therefore, it is reasonable to assume that the shelf life of cultured--Yellowtail should fluctuate depending upon the properties of feed.

这项研究是为了比较野生鱼和养殖鱼的肌肉成分及其在储存期间的变化。结果表明：(1)养殖黄尾鱼骨骼肌k值的增长速率高于野生黄尾鱼，表明k值的增长速率可能与黄尾鱼肌肉脂质含量存在一定的相关性。(2)野生黄尾鱼肌脂中α -生育酚的含量高于养殖黄尾鱼，储存过程中α -生育酚的降低率高于野生黄尾鱼。(3)养殖黄尾鱼肌肉中tba值高于野生黄尾鱼。黄尾鱼肌肉TBA值与肌脂中α -生育酚浓度呈负相关（r = - 0.86）。养殖鱼贮藏期间tba值的增加速率较大。黄尾鱼通常以沙丁鱼为食，但作为黄尾鱼养殖饲料的沙丁鱼，应该长期冷冻保存，因为脂质过氧化反应会发生。因此，养殖黄尾鱼和野生黄尾鱼肌肉成分的差异可能是饲料脂质过氧化程度不同的结果。如上所述，黄鳝的保质期。以k值和tba值作为新鲜度指标来判断，取决于肌肉中脂质和d-生育酚的水平，因此，可以合理地认为，养殖黄尾鱼的保质期应随饲料的性质而波动。