鱼分类模型的开发:基于物理化学和质量特征
Huaqiong Li1, Xutao Li1, Xin Song2
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
Food chemistry
|December 17, 2025
概括
日本飞 (Js) 和北太平洋 (NPs) 呈现出优越的质量特征,包括更好的质地和新鲜度,使它们成为原始消费的理想选择. 它们的起源显著影响肌肉质量,有助于物种分类和加工策略.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 鱼的质量因物种和来源而有很大差异.
- 了解物理化学性质对于头足动物产业至关重要.
研究的目的:
- 为了比较六种不同的鱼物种的物理化学和质量特征.
- 为了确定鱼种类的最佳特征原料消费.
- 建立鱼质量分类和加工的科学基础.
主要方法:
- 物理化学性质的比较分析 (例如,切削力,TVB-N,水分布).
- 对鱼样品的感官评估.
- 红外光谱测试以评估蛋白质的二次结构稳定性.
主要成果:
- 日本飞 (Js) 和北太平洋 (NPs) 的感官得分更高,剪切力更大,总挥发性基本 (TVB-N) 较低.
- 赤道鱼 (Es) 和印度洋鱼 (IOs) 的解损失较高.
- 由于固定水和稳定的蛋白质结构,JS表现出更好的保留水的能力.
结论:
- 鱼起源是肌肉质量的关键决定因素.
- Js和NP具有有利于原始消费的物理化学特征.
- 这些发现支持在头足动物行业中改进物种分类,质量分级和加工.
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