不同养殖模式下三倍体虹鳟鱼肉品质差异的研究

以网箱(W)、工厂化循环水(G)和流水池塘(C)养殖4 kg左右的三倍体虹鳟为研究对象, 通过检测表观、肉质、气味及营养价值相关111个品质指标来评价不同养殖模式下三倍体虹鳟鱼肉品质的差异。结果表明, 在3种养殖模式下三倍体虹鳟鱼肉品质存在明显差异。其中, 网箱养殖三倍体虹鳟鱼肉色调角、硬度、内聚性、弹性、咀嚼性、汁液流失率和失水率均显著高于其他养殖模式(P<0.05), 而挥发性气味物质中1-庚醇、庚醛、辛醛、壬醛和气味活度总值显著低于其他养殖模式(P<0.05); 工厂化循环水养殖三倍体虹鳟肥满度和鱼肉的红色值、色度值、盐溶性蛋白含量、总脂肪酸含量和n-3脂肪酸含量显著高于其他养殖模式(P<0.05); 流水池塘养殖三倍体虹鳟肥满度、鱼肉的黄色值、色度值、水分、脂肪含量、n-3脂肪酸含量和多不饱和脂肪酸含量最低(P<0.05), 出肉率、黏附性、肌糖原含量及挥发性风味物质中1-辛烯-3-醇、2,3-辛二酮、戊醛、庚醛、辛醛、(E)-2-癸烯醛和气味活度总值最高(P<0.05)。总之, 三种养殖模式养殖的三倍体虹鳟品质各具特色: 网箱养殖三倍体虹鳟鱼肉质地坚实富有弹性, 挥发性风味物质含量较低; 工厂化循环水养殖三倍体虹鳟具有较红的肉色并富含不饱和脂肪酸; 流水池塘养殖三倍体虹鳟形体优美且出肉率相对较高, 挥发性风味物质含量丰富。

FILLET QUALITY DIFFERENCE OF TRIPLOID RAINBOW TROUT (ONCORHYNCHUS MYKISS) CULTURED UNDER DIFFERENT MODES

To investigate the fillet quality differences of triploid rainbow trout cultured under different modes, about 4 kg commercial fish cultured under cage culture (W), recirculating aquaculture system (G) and flowing pond (C) were used to analyze 111 quality indicators related to biometrical parameters, fillet texture, odor and nutritional quality. Results showed that there were significant quality differences between three groups. Fish cultured in cages obtained the highest value of hue (Hab°), hardness, cohesiveness, springiness, chewiness, liquid losses and water losses (P<0.05) and the lowest level of 1-heptanol, heptanal, octanal, nonanal odor activity value (OAV) and total OAVs (P<0.05). The condition factor, red/green chromaticity, lightness, salt soluble protein content, total fatty acids content and n-3 fatty acid content of triploid rainbow trout cultured in recirculating system were significantly higher than those in other groups (P<0.05). Fish cultured in flowing pond showed the lowest value of the condition factor, yellow/blue chromaticity, chroma (Cab*), moisture content, lipid content, n-3 fatty acid content, poly-unsaturated fatty acids (P<0.05) and the highest level of fillet yield, adhesiveness, fillet glycogen, 1-octen-3-ol, 2,3-octanedione, pentanal, heptanal, octanal, (E)-2-decenal OAV and total OAVs (P<0.05). In summary, cage cultured fish obtained firm and springy fillet with low content of volatile flavor compounds, recirculating system cultured fish had a reddish fillet color and high content of poly-unsaturated fatty acids, flowing pond cultured fish had a slender body shape, relatively high fillet yield and high content of volatile flavor compounds.