二、三倍体虹鳟肌肉感官品质差异的对比分析

TS254.1; 为研究二倍体虹鳟和三倍体虹鳟感官品质差异,分析同一亲本、同一养殖条件下二、三倍体虹鳟肉色、肉质和风味物质的组成及含量的差异.结果表明:在肉色方面,二倍体虹鳟肌肉黄色值显著大于三倍体虹鳟(P＜0.05),亮度值和红色值无显著差异;在肉质方面,三倍体虹鳟肌肉弹性和咀嚼性显著高于二倍体虹鳟(P＜0.05),持水力和pH值等无显著差异;在滋味物质方面,三倍体虹鳟肌肉滋味组成相对二倍体虹鳟较为丰富,有鲜、咸、苦和甜等味道;在挥发性物质组成方面,二、三倍体虹鳟肌肉挥发性物质均由77种化合物组成,气味活度值较大的特征性气味物质主要有1-辛烯-3-醇、己醛、辛醛、壬醛和(E)-2-壬烯醛,整...

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Published in食品科学 Vol. 43; no. 18; pp. 209 - 215
Main Authors 卓琳莹, 管玲玲, 鲍守民, 孟玉琼, 马睿
Format Magazine Article
LanguageChinese
Published 青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁 810016%青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁 810016%青海大学生态环境工程学院,青海西宁 810016 25.09.2022
青海大字农牧学院,青海西宁 810016
Subjects
肉色
风味物质
虹鳟
肉质
Online AccessGet full text
ISSN1002-6630
DOI10.7506/spkx1002-6630-20210917-213

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Abstract TS254.1; 为研究二倍体虹鳟和三倍体虹鳟感官品质差异,分析同一亲本、同一养殖条件下二、三倍体虹鳟肉色、肉质和风味物质的组成及含量的差异.结果表明:在肉色方面,二倍体虹鳟肌肉黄色值显著大于三倍体虹鳟(P＜0.05),亮度值和红色值无显著差异;在肉质方面,三倍体虹鳟肌肉弹性和咀嚼性显著高于二倍体虹鳟(P＜0.05),持水力和pH值等无显著差异;在滋味物质方面,三倍体虹鳟肌肉滋味组成相对二倍体虹鳟较为丰富,有鲜、咸、苦和甜等味道;在挥发性物质组成方面,二、三倍体虹鳟肌肉挥发性物质均由77种化合物组成,气味活度值较大的特征性气味物质主要有1-辛烯-3-醇、己醛、辛醛、壬醛和(E)-2-壬烯醛,整体呈现青草味、脂肪味及水果香味,三倍体虹鳟肌肉中总特征性气味物质的气味活度值显著高于二倍体虹鳟(P＜0.05).本研究表明二、三倍体虹鳟具有不同的感官品质特征.
AbstractList TS254.1; 为研究二倍体虹鳟和三倍体虹鳟感官品质差异,分析同一亲本、同一养殖条件下二、三倍体虹鳟肉色、肉质和风味物质的组成及含量的差异.结果表明:在肉色方面,二倍体虹鳟肌肉黄色值显著大于三倍体虹鳟(P＜0.05),亮度值和红色值无显著差异;在肉质方面,三倍体虹鳟肌肉弹性和咀嚼性显著高于二倍体虹鳟(P＜0.05),持水力和pH值等无显著差异;在滋味物质方面,三倍体虹鳟肌肉滋味组成相对二倍体虹鳟较为丰富,有鲜、咸、苦和甜等味道;在挥发性物质组成方面,二、三倍体虹鳟肌肉挥发性物质均由77种化合物组成,气味活度值较大的特征性气味物质主要有1-辛烯-3-醇、己醛、辛醛、壬醛和(E)-2-壬烯醛,整体呈现青草味、脂肪味及水果香味,三倍体虹鳟肌肉中总特征性气味物质的气味活度值显著高于二倍体虹鳟(P＜0.05).本研究表明二、三倍体虹鳟具有不同的感官品质特征.
Author 马睿
鲍守民
卓琳莹
孟玉琼
管玲玲
AuthorAffiliation 青海大字农牧学院,青海西宁 810016;青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁 810016%青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁 810016%青海大学生态环境工程学院,青海西宁 810016
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MA Rui
MENG Yuqiong
ZHUO Linying
GUAN Lingling
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风味物质
虹鳟
肉质
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Title 二、三倍体虹鳟肌肉感官品质差异的对比分析
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