不同养殖环境、不同部位鳄鱼肉的营养品质和加工特性

本文初步研究不同养殖环境和采肉部位对鳄鱼肉营养品质和加工特性的影响,以室内和室外两个饲养环境的鳄鱼为原料,对尾部、躯干、腿部三个部位的部分营养成分和加工特性进行了分析。结果表明:营养品质方面,室外养殖鳄鱼的尾部蛋白质最高为20.88%,其躯干有最高灰分含量为0.12%,其腿部有最低脂肪含量为0.88%和水分最高为76.09%(P<0.05),不同养殖环境不同部位肉的氨基酸共检测出17种,其中腿部的总氨基酸含量最高(P<0.05),室外养殖鳄鱼躯干和腿部的总氨基酸含量均低于室内养殖鳄鱼。加工特性方面,鳄鱼尾部的亮度值L^*最高,蒸煮损失率最小,持水力最大,pH最低,室外养殖鳄鱼肉形成的凝胶在保水性、质构和流变特性方面优于室内养殖鳄鱼。可见养殖环境和采肉部位对鳄鱼肉的营养品质和加工特性有明显影响,室外养殖鳄鱼的尾部肉具有更高营养品质和加工特性。

Nutrient Quality and Processing Characteristics of the Crocodile Meat from Different Breeding Environments and Different Parts

This study shows the differences of nutrient quality and processing characteristics in different breeding environments and parts of the crocodile. Crocodile meat was taken as sample to analyze its nutrient value and processing characteristics by comparing with different breeding environments(indoor crocodile,outdoor crocodile)and parts(Leg,Tail,Torso). The results showed that the highest protein content in the tail of outdoor breeding crocodiles was 20.88% in terms of nutritional quality. In addition,he highest ash content in trunk was 0.12%. The legs of outdoor crocodiles contained 0.88% of the lowest fat and 76.09%(P<0.05)of the highest moisture content. A total of 17 kinds of amino acids were detected in different parts of meat in different farming environments. The total amino acid content in the legs was the highest(P<0.05),and the content of total amino acids in the trunk and legs of outdoor crocodiles was lower than that in indoor crocodiles. As for processing characteristics,the L* of the tail of crocodiles was the highest,the cooking loss was the lowest,the holding water power was the highest,and the pH value was the lowest. The gel quality of outdoor crocodile was better than that of indoor crocodile in water holding capacity,textural properties and rheological properties. Breeding environment and parts had a significant effect on the nutritional quality and processing characteristics of crocodile meat. The tail meat of outdoor breeding crocodiles had higher nutritional quality and processing characteristics.