鳙鱼的形体指标及其质构特性

doi:10.3969/j.issn.1673-1689.2016.10.008

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鳙鱼的形体指标及其质构特性
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                        10.3969/j.issn.1673-1689.2016.10.008
                    
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中图分类号:TS254；S98
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Study on Shape Indexes and Texture Properties of Bighead Carp （Aristichthys nobilis）

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摘要:

以鳙鱼为研究对象，研究了不同体质量鳙鱼的形体指标，并比较了不同体质量、不同部位鱼肉的TPA、剪切力的差异，为后续研究原料的选取提供了依据。结果表明：随着鱼体质量的增大，鳙鱼的体长、体高、背厚、头宽等均呈相应增长趋势，但鱼体各部位所占的质量分数基本类似，鱼肉最高，大约占45%；鱼头其次，占到35%；内脏、鱼皮、鱼鳍和鱼鳞所占质量分数较低，分别在6.5%、4.0%、2.2%和1.5%左右。随着鱼体的增大，整体而言，其硬度、咀嚼性、凝胶性、弹性、凝聚性、回复性、剪切力等均呈增大趋势，1.5 kg的鱼肉各部位间的TPA、剪切力波动较大；2.0 kg、2.5 kg的鱼肉各部位间的TPA差异较小，1、 5部位的值略低于中间部位；剪切力1、 5部位明显较大，2、 3、 4部位之间差异不大。

Abstract:

The shape indexes of bighead carp （Aristichthys nobilis） were investigated using bighead carp of different weights. The texture properties from bighead carp of different weights and different parts were studied including TPA and shear stress. This study provided a theoretical foundation for the raw material selection in the following research. The results showed increases of the body length，body height，thickness of back，and the width of head with the increase of the body weight accordingly. The percentages of each part in the whole fish were quite similar. The fish muscle presented the highest percentage of 45%，followed by the head of 35%，while the internal organs，skin，fins and scales were in lower proportions，about 6.5%，4%，2.2% and 1.5%，respectively. Overall，the hardness，chewiness，gelation，elasticity，cohesiveness，resilience，and shear stress of the fish increased with the increase of fish body. Fluctuations were observed for TPA and shear stress of various parts from fish of 1.5 kg. Slight changes were observed for those from fish of 2.0 kg and 2.5 kg，where the values of TPA from part 1 and part 5 were smaller than those in the middle，and few differences were observed for part 2，part 3 and part 4.

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姜启兴,王丹,余达威,许艳顺,夏文水.鳙鱼的形体指标及其质构特性[J].食品与生物技术学报,2016,35(10):1061-1065.

JIANG Qixing, WANG Dan, YU Dawei, XU Yanshun, XIA Wenshui. Study on Shape Indexes and Texture Properties of Bighead Carp （Aristichthys nobilis）[J]. Journal of Food Science and Biotechnology,2016,35(10):1061-1065.

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在线发布日期: 2016-10-31
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