| 摘要: |
| 【目的】研究异色脆肉罗非鱼成因及其肌肉品质的差异，为脆肉罗非鱼产业的健康发展提供参考。【方法】选取体质量分别为（1 099±122.3）和（1 121±115.5） g/尾的正常脆肉罗非鱼和异色脆肉罗非鱼各10尾，分别采集2 cm×2 cm×2 cm背肌鱼肉后，进行肉色参数（亮度值L*和色度维度参数a*、b*）、类胡萝卜素、质构特性（硬度、弹性、黏聚性、胶着性、咀嚼性和回复性）、肌肉组织切片和肌纤维直径、常规营养成分（粗蛋白质、粗脂肪、水分和粗灰分）、氨基酸和脂肪酸组成等的检测,基于脂肪酸组成计算饱和度(S/P)、动脉粥样硬化指数(AI)、凝血指数(TI)、降胆固醇/致高血脂比率(HH)，并通过Spearman方法分析脆肉罗非鱼肌肉内类胡萝卜素含量与常规营养成分、氨基酸及脂肪酸的相关性。【结果】异色脆肉罗非鱼背肌肉色亮度值L*指数极显著低于正常脆肉罗非鱼，降幅为17.8%；而色度维度参数a*和b*分别较正常脆肉罗非鱼增大了303.92%和59.61%（P<0.01）。液相质谱分析表明，异色脆肉罗非鱼背肌中的玉米黄素含量极显著高于正常脆肉罗非鱼，增幅为127.31%（P<0.01）。异色脆肉罗非鱼和正常脆肉罗非鱼背肌的质构特征（硬度、弹性、黏聚性、胶着性、咀嚼性和回复性）无明显差异（P>0.05），肌纤维直径主要集中在40～80 μm，其分布无明显区别。异色脆肉罗非鱼背肌肌肉中的水分含量为（787.00±0.00） g/kg，极显著低于正常脆肉罗非鱼（（798.33±2.87） g/kg）（P<0.01），粗蛋白质（（189.33±0.47） g/kg）及必需氨基酸（（62.50±0.70） g/kg）、呈味氨基酸（（73.70±0.75） g/kg）含量分别极显著或显著高于正常脆肉罗非鱼（粗蛋白（170.33±0.94） g/kg，必需氨基酸（58.20±1.39） g/kg，呈味氨基酸（68.50±1.66） g/kg，P<0.01或P<0.05），脂肪含量（（13.33±0.47） g/kg）极显著低于正常脆肉罗非鱼（（15.67±0.47） g/kg）（P<0.01）。与正常脆肉罗非鱼相比，异色脆肉罗非鱼背肌中的饱和脂肪酸、n-3多不饱和脂肪酸分别提高了16.11和5.09 g/kg，单不饱和脂肪酸和n-6多不饱和脂肪酸分别降低了10.19和11.27 g/kg，差异均达极显著水平（P<0.01）；饱和度（S/P）、动脉粥样硬化指数（AI）、凝血指数（TI）分别极显著增加了8.42%，5.96%和5.05%（P<0.01），降胆固醇/致高血脂比率（HH）极显著降低了8.99%（P0.01）。Spearman相关性分析表明，玉米黄素与肌肉水分含量呈极显著负相关（P<0.01），与所有氨基酸组成均呈显著正相关（P<0.05），与某些特定的脂肪酸（如C18：2、C18：3和C20：1）含量呈显著负相关（P<0.05）。【结论】异色脆肉罗非鱼在肌肉颜色和营养成分方面与正常脆肉罗非鱼存在明显差异。玉米黄素可能是导致养殖脆肉罗非鱼肉质异常的主要原因，该类胡萝卜素的累积并不会导致罗非鱼脆度或肌纤维直径的变化，但会引起肌肉蛋白质和氨基酸增加及脂肪含量降低。此外，其脂肪酸组成可能对人体心血管健康不利。 |
| 关键词: 异色脆肉罗非鱼 吉富罗非鱼 肉质异常 营养成分 |
| DOI：10.13207/j.cnki.jnwafu.2025.09.003 |
| 分类号: |
| 基金项目:岭南现代农业科学与技术广东省实验室茂名分中心科技项目（2022ZD004）；广西重点研发计划项目（桂科AB23026032）；2022年优势特色产业集群-广东省罗非鱼优势特色产业集群“脆肉罗非鱼脆度标准化监测技术和分级体系建设”项目(茂财农（2022）96号)；广东省科技创新战略专项（2022DZXHT024） |
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| Analysis of the causes and nutritional composition of color-variant crispy tilapia,Oreochromis mossambicus |
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TIAN Jingjing1,2, WANG Guangjun1,3, WEI Mingken1, CHEN Xianquan1, YU Ermeng2
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1.Guangdong Provincial Key Laboratory for Green Agricultural Production and Intelligent Equipment,School of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Maoming,Guangdong 525000,China;2.Pearl River Fishery Research Institute,Chinese Academy of Fishery Sciences,Guangzhou,Guangdong 510380,China;3.Pearl River Fishery Research Institut
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| Abstract: |
| 【Objective】This study was designed to investigate the causes of color-variant crispy tilapia and the difference in their fillet quality,with the aim of providing reference for the healthy development of the crispy tilapia industry.【Method】Ten specimens of normal crispy tilapia with body weight of (1 099±122.3) g/fish and ten specimens of color-variant crispy tilapia with body weight of (1 121±115.5) g/fish were selected.After collecting 2 cm×2 cm×2 cm dorsal muscle samples,measurements were taken for color parameters (luminance value L* and chromatic dimension parameters a* and b*),carotenoid content,textural properties (hardness,springiness,cohesiveness,gumminess,chewiness,and resilience),muscle tissue histology and fiber diameters,proximate composition (crude protein,crude fat,moisture,and crude ash),amino acid and fatty acid compositions (with fatty acid composition to calculate saturated/polyunsaturated fatty acids ratio (S/P),atherogenic index (AI),thrombogenic index (HI),and hypercholesterolemic/hypocholesterolemic ratio (HH).Correlations between carotenoid content in crispy tilapia muscle and proximate composition,amino acids,and fatty acids were analyzed with the Spearman method.【Result】The brightness value L* index of the dorsal muscle in color-variant crispy tilapia was significantly lower by 17.8% than that of normal crispy tilapia,while the chromatic dimension parameters a* and b* were significantly higher than that of normal crispy tilapia by 303.92% and 59.61% respectively (P<0.01).Liquid chromatography-mass spectrometry analysis showed that the zeaxanthin content in the dorsal muscle of color-variant crispy tilapia was significantly higher by 127.31% than that of normal crispy tilapia (P<0.01).There were no significant differences in textural characteristics (hardness,springiness,cohesiveness,gumminess,chewiness,and resilience) between the dorsal muscles of color-variant crispy tilapia and normal crispy tilapia (P>0.05),and the diameters of muscle fibers mainly ranged from 40 μm and 80 μm,with no significant differences in their distribution.The moisture content in the dorsal muscle of color-variant crispy tilapia ((787.00±0.00) g/kg) was significantly lower than that of normal crispy tilapia ((798.33±2.87) g/kg) (P<0.01).The crude protein ((189.33±0.47) g/kg),essential amino acids (（62.50±0.70) g/kg）,and flavor amino acids ((73.70±0.75) g/kg) in the dorsal muscle of color-variant crispy tilapia were significantly or extremely significantly higher than those of normal crispy tilapia (crude protein (170.33±0.94) g/kg,essential amino acids (58.20±1.39) g/kg,flavor amino acids (68.50±1.66) g/kg,P<0.01 or P<0.05),while the crude fat content ((13.33±0.47) g/kg) was extremely significantly lower than that of normal crispy tilapia ((15.67±0.47) g/kg) (P<0.01).The fatty acid composition showed that,compared to normal crispy tilapia,the saturated fatty acids and n-3 polyunsaturated fatty acids in the dorsal muscle of color variant crispy tilapia were significantly increased (P<0.01),with respective increases of 16.11 and 5.09 g/kg.Monounsaturated fatty acids and n-6 polyunsaturated fatty acids were significantly decreased (P<0.01),with respective decreases of 10.19 and 11.27 g/kg.S/P,AI,TI calculated from the fatty acid composition were significantly increased (P<0.01),with increases of 8.42%,5.96%,and 5.05% respectively,and the HH was significantly decreased by 8.99% (P<0.01).Spearman correlation analysis indicated that zeaxanthin had a significant negative correlation with muscle moisture (P<0.01),a significant positive correlation with all amino acid compositions (P<0.05),and a significant negative correlation with certain specific fatty acids (such as C18:2,C18:3,and C20:1) (P<0.05).【Conclusion】 Color-variant crispy tilapia exhibits significant differences in muscle color and nutritional components compared to normal crispy tilapia.Zeaxanthin may be the cause of abnormal fillet in farmed crispy tilapia.The accumulation of this kind of carotenoid shows no influence on the crispiness or muscle fiber diameter of the tilapia,but can lead to an increase in muscle protein and amino acids and a decrease in fat content.Additionally,its fatty acid composition may be detrimental to human cardiovascular health. |
| Key words: color-variant crispy tilapia Oreochromis niloticus abnormal texture nutritional components |
