养殖中华鲟肉质、营养成分及风味分析

为了研究宣城地区人工养殖中华鲟肉质、营养成分和风味,以6尾质量为(1803.4±17.9) g的宣城地区人工养殖中华鲟为研究对象,对其肉质、营养成分及风味进行分析。结果表明,中华鲟背部的亮度、红度、失水率、蒸煮损失和肌纤维直径高于腹部,而黄度、pH、嫩度、滴水损失和肌纤维密度低于腹部。中华鲟水分含量、粗脂肪含量、可溶性蛋白质和灰分含量分别为76.89%、1.47%、19.86%和0.93%,肌肉中K含量最高,此外还含有丰富的微量元素Fe、Zn、Cu和Se等。经GC-MS分离鉴定,中华鲟中共有42种挥发性成分,其中,醛类(20.65%)、烃类(62.41%)、酯类(5.50%)和含硫、含氮、含氧及杂环化合物(6.59%)是中华鲟风味物质的主要成分。此结果可为中华鲟精深加工生产提供工艺设计参考和理论依据。

Meat Quality,Nutritional Components and Flavor of Cultured Chinese Sturgeon

In order to study the meat quality,nutritional components and flavor of Chinese sturgeon cultured in Xuancheng area,the meat quality,nutritional components and flavor of 6 tail Chinese sturgeon cultured in Xuancheng area whose quality was(1803.4±17.9)g were studied. The results showed that the brightness,redness,water loss,cooking loss and muscle fiber diameter in the back of Chinese sturgeon were higher than that of in abdomen,and the yellowness,pH,tenderness,dripping loss and muscle fiber density were lower than that of in abdomen. The water content,crude fat content,soluble protein content and ash content of Chinese sturgeon were 76.89%,1.47%,19.86% and 0.93% respectively. It had the highest K content in muscle,and also contained rich trace elements Fe,Zn,Cu and Se,etc. A total of 42 volatile compounds were isolated and identified by GC-MS. Among them,aldehydes(20.65%),hydrocarbons(62.41%),esters(5.50%)and containing sulfur,nitrogen,oxygen and heterocyclic compounds(6.59%)were the main components of Chinese sturgeon flavor. The results could provide reference and theoretical basis for the process design of Chinese sturgeon.