福瑞鲤与黄河鲤、建鲤鱼肉品质的比较及影响肉质的主成分分析

为研究福瑞鲤和黄河鲤、建鲤的肉质差异,选取了体质量相近、相同养殖条件下的3种鲤鱼,分析其质构特性、肉色、p H值变化及营养成分。结果表明:福瑞鲤剪切力、硬度、胶黏性、咀嚼性指标低于黄河鲤和建鲤,而黏附性高于黄河鲤;水分含量、脂肪含量极显著低于黄河鲤及建鲤(P0.01),灰分含量、蛋白质含量没有显著差异(P0.05),Ser、Cys含量以及必需氨基酸(essential amino acids,EAA)含量较高,Thr含量较黄河鲤、建鲤有很大提升。整体上来说,福瑞鲤鱼肉品质在质构性能和营养价值上要优于黄河鲤和建鲤。而相关性分析表明剪切力、硬度、胶黏性、咀嚼性4项指标均与粗蛋白、粗脂肪含量两项指标成显著正相关(P0.05);黏附性与粗脂肪含量成负相关(P0.05);从12项指标中提取出3个主成分,硬度、剪切力、粗脂肪、粗蛋白为影响肉质性能的最主要因素。

Meat Quality Comparison of FFRC Strain Common Carp with Huanghe Carp and Jian Carp and Factors Influencing Their Meat Quality

In order to explore the meat quality difference of FFRC strain common carp in comparison with Huanghe carp and
Jian carp, texture characteristics, flesh color, pH change, and nutritional components in three different carps under the same
breeding conditions were investigated. The results showed that texture properties such as shear force, hardness, cohesiveness
and chewiness of FFRC strain common carp were lower than those of Huanghe carp and Jian carp, and adhesiveness of
FFRC strain common carp was higher than that of Huanghe carp; moisture content and fat content of FFRC strain common
carp was significantly lower than those of Huanghe carp and Jian carp (P < 0.01), but there was no significant difference in
ash content and protein content (P > 0.05). FFRC strain common carp had higher Ser, Cys and EAA contents, and exhibited
a significant increase in Thr content compared with Huanghe carp and Jian carp. Overall, the meat quality of FFRC strain
common carp in terms of texture and nutritional value was better than that of Huanghe carp and Jian carp. Shear force,
hardness, gumminess and chewiness showed a significantly positive correlation (P < 0.05) with crude protein and crude fat;
adhesiveness was significantly negatively correlated (P < 0.05) with crude fat. Principal component analysis indicated that
3 principal components were extracted from 12 indicators investigated. Hardness, shear force, crude fat and crude protein
were found to be the most important factors affecting the meat quality.