养殖鱼类品质评价指标体系的研究进展
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摘要
随着我国渔业发展由"数量增长型"向"质量效益型"转变,鱼类品质逐渐受到消费者的关注。鱼类品质是一种综合性状,与人的感官有着密切联系并由一系列品质评价指标(包括物理性状和化学组成)所决定。本文从人的感官因素出发,对养殖鱼类品质评价指标体系进行综述,以期为通过饲料营养途径来提高养殖鱼类品质提供参考。
With the transformation of Chinese fishery from "quantity" to "quality", fish quality has gradually attracted the attention of consumers. Fish quality is a kind of comprehensive character andrelated with human sensory properties, consisting of a series of quality evaluation indexes(includingphysical properties and chemical composition). The paper reviews the evaluation indexes for fish quali-ty on the basis of human sensory properties.
With the transformation of Chinese fishery from "quantity" to "quality", fish quality has gradually attracted the attention of consumers. Fish quality is a kind of comprehensive character andrelated with human sensory properties, consisting of a series of quality evaluation indexes(includingphysical properties and chemical composition). The paper reviews the evaluation indexes for fish quali-ty on the basis of human sensory properties.
引文
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[6]陈伟兴,刘清振,范兆廷.鱼类肉质评价及影响因素研究进展[J].肉类研究,2012(10):34-40.
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[9]Brizio P,Benedetto A,Righetti M,et al.Astaxanthin and canthaxanthin(xanthophyll)as supplements in rainbow trout diet:in vivo assessment of residual levels and contributions to human health.[J].Journal of Agricultural&Food Chemistry,2013,61(46):10954-10959.
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[14]Haard N F.Control of chemical composition and food quality attributes of cultured fish.[J].Food Research International,1992,25(4):289-307.
[15]Solms J.Taste of amino acids,peptides,and proteins[J].Journal of Agricultural and Food Chemistry,1969,39(3):686-688.
[16]Ruizcapillas C,Moral A.Changes in free amino acids during chilled storage of hake(Merlucciusmerluccius L.)in controlled atmospheres and their use as a quality control index.[J].European Food Research&Technology,2001,212(3):302-307.
[17]Methven L,Tsoukka M,Orunaconcha M J,et al.Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon(Salmosalar)[J].Journal of Agricultural&Food Chemistry,2007,55(4):1427-1436.
[18]刘丽,余红心,肖维,等.鱼肉品质的研究进展[J].当代水产,2008,33(8):9-12.
[19]Maruji Y,Shimizu M,Murata M,et al.Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut.[J].Fisheries Science,2010,76(3):521-528.
[20]Vani N D,Modi V K,Kavitha S,et al.Degradation of inosine-5′-monophosphate(IMP)in aqueous and in layering chicken muscle fibre systems:Effect of p H and temperature[J].LWTFood Science and Technology,2006,39(6):627-632.
[21]Rudolph F B.The biochemistry and physiology of nucleotides[J].Journal of Nutrition,1994,124(124):124-127.
[22]Alasalvar C,Taylor K D A,?ksüz A,et al.Freshness assessment of cultured sea bream(Sparusaurata)by chemical,physical and sensory methods[J].Food Chemistry,2001,72(1):33-40.
[23]Grigorakis K,Alexis M I,Nikolopoulou D.Sensory,microbiological,and chemical spoilage of cultured common sea bass(,Dicentrarchuslabrax)stored in ice:a seasonal differentiation[J].European Food Research&Technology,2004,219(6):584-587.
[24]Kuda T,Fujita M,Goto H,et al.Effects of retort conditions on ATP-related compounds in pouched fish muscle[J].LWT-Food Science and Technology,2008,41(3):469-473.
[25]Turid M,Marit R,Gjermund V,et al.Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon(Salmosalar L.)[J].Food Chemistry,2010,119(4):1417-1425.
[26]Ehira S,Uchiyama H.Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness[C]//Seafood quality determination:proceedings of the International Symposium on Seafood Quality Determination,coordinated by the Univ.of Alaska Sea Grant College Program,Anchorage,AK/edited by D.E.Kramer,J.Liston.1987.
[27]Wills C C,Mrm P,Mcloughlin J V.Integrated studies on the freshness of rainbow trout(Oncorhynchusmykiss Walbaum)postmortem during chilled and frozen storage.[J].Journal of Food Biochemistry,2004,28(3):213-244.
[28]Oca?o-Higuera V M,Maeda-Martínez A N,Marquez-Ríos E,et al.Freshness assessment of ray fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.
[29]Hamada-Sato N,Usui K,Kobayashi T,et al.Quality assurance of raw fish based on HACCP concept[J].Food Control,2005,16(4):301-307.
[30]Karube I,Matsuoka H,Suzuki S,et al.Determination of fish freshness with an enzyme sensor system.[J].Journal of Agricultural&Food Chemistry,1984,32(2):314-319.
[31]Shahidi.肉制品与水产品的风味[M].中国轻工业出版社,2001.
[32]Kawai T.Fish flavor.[J].C R C Critical Reviews in Food Technology,1996,36(3):257-298.
[33]Josephson D B,Lindsay R C.Enzymic generation of volatile aroma compounds from fresh fish[C].ACS Symposium seriesAmerican Chemical Society(USA).1986:201-219.
[34]Durnford E,Shahidi F,Flavour of fish meat[C].Flavor of meat,meat products andseafoods,Blackie Academic and Professional,London.1998:131-158.
[35]Josephson D B,Lindsay R C,Stuiber D A.Enzymic Hydroperoxide Initiated Effects in Fresh Fish[J].Journal of Food Science,2010,52(3):596-600.
[36]German J B,Chen S E,Kinsella J E.Lipid oxidation in fish tissue.Enzymic initiation via lipoxygenase[J].Journal of Agricultural&Food Chemistry,1985,33(4):1774-1782.
[37]Hsieh R J,Kinsella J E.Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues[J].Journal of Agricultural&Food Chemistry,1989,37(2):279-286.
[38]Wood J D,Richardson R I,Nute G R,et al.Effects of fatty acids on meat quality:a review[J].Meat Science,2004,66(1):21.
[39]Sérot T,Regost C,Prost C,et al.Effect of dietary lipid sources on odour-active compounds in muscle of turbot(Psetta maxima)[J].Journal of the Science of Food&Agriculture,2001,81(14):1339-1346.
[40]Iglesias J,Medina I,Bianchi F,et al.Study of the volatile compounds useful for the characterisation of fresh and frozenthawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry[J].Food Chemistry,2009,115(4):1473-1478.
[41]Miyasaki T,Hamaguchi M,Yokoyama S.Change of Volatile Compounds in Fresh Fish Meat during Ice Storage[J].Journal of Food Science,2011,76(9):C1319-C1325.
[42]Leduca F,Kondjoyan N,Mercier F,et al.Evolution of volatile odorous compounds during the storage of European seabass(Dicentrarchus labrax)[J].Food Chemistry,2012,131(4):1304-1311.
[43]Tanchotikul U,Hsieh T C Y.An improved method for quantification of 2-acetyl-1-pyrroline,a"popcorn"-like aroma,in aromatic rice by high-resolution gas chromatography/mass spectrometry/selected ion monitoring.[J].Journal of Agricultural&Food Chemistry,1991,39(5):944-947.
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