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首页> 外文期刊>International journal of food science & technology >Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market
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Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market

机译：德国市场上常规和有机养殖的Pangasius鱼片（Pangasius hypophthalmus）的成分和质量属性

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摘要

A range of conventionally and organically farmed Pangasius or sutchi catfish fillets available on the German market were analysed to compare both composition and quality. Differentiation of Pangasius hypophthalmus from Pangasius bocourti was achieved by RFLP-SSCP analysis. The protein content of conventionally farmed fillets ranged between 13.3 and 15.7%, whereas organically produced fillets had significantly higher protein contents of between 17.0 and 17.4%. No difference in the fat content between farming methods was observed, which varied between 1.4 and 3.2%. Polyunsaturated fatty acids represented about 24% of the total fatty acids with a high level of linoleic acid. The comparison of the proximate composition indicated that water was added to most of the conventionally farmed products, in different amounts, as well as water-binding capacity enhancing additives. Differential scanning calorimetry was used to demonstrate the presence of polyphosphate on muscle proteins. Differences in texture, water-binding capacity and colour are discussed.
机译：分析了德国市场上各种常规和有机养殖的Pangasius或sutchi fish鱼鱼片，以比较其成分和质量。通过RFLP-SSCP分析实现了从波氏天疱疮中分离出眼球天疱疮。传统养殖的鱼片的蛋白质含量在13.3至15.7％之间，而有机生产的鱼片的蛋白质含量则明显更高，在17.0至17.4％之间。两种耕作方法之间的脂肪含量没有差异，差异在1.4％和3.2％之间。多不饱和脂肪酸占总脂肪酸的约24％，其中亚油酸含量高。对最接近组成的比较表明，水以不同的量以及水结合能力增强添加剂被添加到大多数常规养殖产品中。差示扫描量热法用于证明肌肉蛋白质上存在多磷酸盐。讨论了质地，水结合能力和颜色的差异。

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    Horst Karl; Ines Lehmann; Hartmut Rehbein; Reinhard Schubring;

  • 作者单位

    Department of Safety and Quality of Milk and Fish Products, Max Rubner - Institute, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany;

    Department of Safety and Quality of Milk and Fish Products, Max Rubner - Institute, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany;

    Department of Safety and Quality of Milk and Fish Products, Max Rubner - Institute, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany;

    Department of Safety and Quality of Milk and Fish Products, Max Rubner - Institute, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany;

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  • 关键词

    composition; DSC; fatty acids; pangasius; polyphosphate; RFLP-SSCP; texture;

    机译：组成;DSC;脂肪酸;潘加修斯多磷酸盐RFLP-SSCP;质地;

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