短期暂养净化对鳜鱼加工特性的影响

doi:10.14088/j.cnki.issn0439-8114.2025.03.021

摘要/Abstract

摘要： 研究了室内不同暂养净化时间（0、1、2、3、4、5 d）对鳜鱼（Siniperca chuatsi）基本营养组成、持水性、质构、组织学特性等品质参数的影响。结果表明,随着暂养时间的增加,脂肪含量从第2天开始出现明显下降,显著低于暂养前对照组,暂养第2天鳜鱼肌肉的蛋白质显著高于暂养前。鳜鱼肌肉pH先明显上升再开始下降,暂养第2天达到最高值。短期暂养对鱼肉的持水率有影响,暂养第2天贮存损失率均最低,第3天开始回升,第4天、第5天鳜鱼鱼肉的24、72 h贮存损失率高于暂养前。暂养后鳜鱼肌肉的硬度和咀嚼度先升高,第4天、第5天明显下降。鳜鱼肌肉的回复性在前3 d变化较小,第4天、第5天鱼肉的回复性增加。与暂养前相比,暂养后鳜鱼肌纤维直径先下降后上升,暂养净化第2天,肌纤维直径最小,肌纤维密度最高,显著高于暂养前的肌纤维密度。暂养能改善鱼肉的微观组织结构,肉质变好,还能改善鳜鱼的体色,提高其亮度、白度。试验结果说明通过短期暂养可以一定程度上提升鳜鱼肌肉品质。综合品质效果以及生产经济效益考虑,本次试验条件下鳜鱼室内适宜的暂养净化处理时间为2 d。

关键词: 鳜鱼（Siniperca chuatsi）, 暂养, 净化, 加工特性, 品质

Abstract: ：The effects of different indoor starvation and purification times (0, 1, 2, 3, 4, 5 d) on the quality parameters such as basic nutritional composition, water holding capacity, texture, and histological characteristics of Siniperca chuatsi were studied. The results showed that with the increase of starvation time, the fat content began to decrease significantly from the second day, significantly lower than the control group before starvation. The protein content of the muscles of Siniperca chuatsi on the second day of starvation was significantly higher than that before starvation. The muscle pH of Siniperca chuatsi first significantly increased and then began to decrease, reaching its highest value on the second day of temporary starvation. Short-term temporary starvation had an impact on the water holding capacity of fish meat, the storage loss rate was the lowest on the second day of temporary starvation, and it started to recover from the third day. The storage loss rate of Siniperca chuatsi meat in 24 h and 72 h on the fourth and fifth days was higher than that before starvation. After temporary starvation, the muscle hardness and chewiness of Siniperca chuatsi first increased, and decreased significantly on the fourth and fifth days. The recovery of Siniperca chuatsi muscle showed little variation in the first three days, and the recovery of fish meat increased on the fourth and fifth days. Compared with before temporary starvation, the muscle fiber diameter of Siniperca chuatsi decreased first and then increased after temporary starvation. On the second day of temporary starvation, the muscle fiber diameter was the smallest and the muscle fiber density was the highest, significantly higher than that before temporary starvation. Temporary starvation could improve the microstructure, meat quality, and the body color of Siniperca chuatsi, and increase its brightness and whiteness. The experimental results indicated that short-term temporary starvation could improve the muscle quality of Siniperca chuatsi to a certain extent. Considering the comprehensive quality effect and production economic benefits, the suitable indoor temporary starvation purification treatment time for Siniperca chuatsi under the experimental conditions was 2 days.

Key words: Siniperca chuatsi, starvation, purification, processing characteristics, quality

中图分类号:

TS254.4

田明威, 雷跃磊, 艾明艳, 杨凯, 卢素芳. 短期暂养净化对鳜鱼加工特性的影响[J]. 湖北农业科学, 2025, 64(3): 129-137.

TIAN Ming-wei, LEI Yue-lei, AI Ming-yan, YANG Kai, LU Su-fang. Effect of short-term starvation and purification on the processing characteristics of Siniperca chuatsi[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(3): 129-137.

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