Komolka Katrin, Bochert Ralf, Franz George P, Kaya Yagmur, Pfuhl Ralf, Grunow Bianka
Institute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, Germany.
Mecklenburg-Vorpommern Research Centre for Agriculture and Fisheries (LFA MV); Institute of Fisheries; Research Station Aquaculture, 18375 Born, Germany.
Foods. 2020 Mar 27;9(4):388. doi: 10.3390/foods9040388.
Although aquaculture has been the fastest growing food sector for decades, there are no standardized parameters for most of the fish species regarding physical meat quality. Therefore, this study provides for the first time an overview of the physical meat characteristics of the most important fish species of the German Baltic Sea coast. Traditional farmed salmonids (rainbow trout () and maraena whitefish () as well as two percids (European perch, and pikeperch, ) were utilized for this comparison. The results demonstrate that the meat of the salmonids is very analogous. However, the degradation process starts faster in trout meat. In contrast, the meat quality characteristics of the percids are relatively different. The meat of pikeperch has comparatively low shear strength with a high water-holding capacity resulting in high meat tenderness. The opposite situation is present in European perch. The results indicate that it is not possible to establish the overall quality characteristics for fish or production form, as there is a high range of variability. Consequently, it is particularly important that meat quality characteristics are developed for important aquaculture species for further improvement through changes in husbandry conditions when necessary.
尽管几十年来水产养殖一直是增长最快的食品领域，但对于大多数鱼类品种而言，在肉质方面并没有标准化的参数。因此，本研究首次概述了德国波罗的海沿岸最重要鱼类品种的肉质特征。本比较采用了传统养殖的鲑科鱼类（虹鳟()和马雷纳白鲑()）以及两种鲈科鱼类（欧洲鲈鱼，和梭鲈，）。结果表明，鲑科鱼类的肉非常相似。然而，鳟鱼肉中的降解过程开始得更快。相比之下，鲈科鱼类的肉质特征相对不同。梭鲈的肉具有相对较低的剪切强度和较高的持水能力，导致肉质高度鲜嫩。欧洲鲈鱼则情况相反。结果表明，由于存在很大的变异性，不可能确定鱼类或生产形式的总体质量特征。因此，特别重要的是要为重要的水产养殖品种制定肉质特征，以便在必要时通过改变养殖条件进一步改善。
