奉琳娜，林向东，成一伟
（海南大学食品学院　海南　海口 570228）

摘要：以海水网箱养殖和海水工厂化养殖斑石鲷（Oplegnathus punctatus）的肉品质为研究对象，测定、比较其不同部位肌肉的质构参数（硬度、弹性、内聚性、胶着性、咀嚼性、恢复性等）的差异，并对两种养殖模式下鱼肉的pH、水分活度、电导率等参数进行测定。结果显示，两种养殖模式的斑石鲷鱼肉pH和水分活度无明显差异（P>0.05），电导率有显著差异（P<0.05）。质构参数中，两种模式的斑石鲷鱼肉的硬度、弹性和胶着性均有显著差异（P<0.05），内聚性、咀嚼性和恢复性则无显著差异（P>0.05）。综合分析认为，不同的养殖条件下斑石鲷鱼肉的品质特性有较大差异，总体上，网箱养殖的斑石鲷鱼肉品质要优于海水工厂化养殖的鱼肉品质。

关键词：斑石鲷；养殖模式；质构参数；特性分析

Effects of two culture models on the fresh quality of Oplegnathus punctatus
FENG Linna，LIN Xiangdong，CHENG Yiwei
( College of Food Science and Technology，Hainan University，Haikou Hainan 570228, China)

Abstract: The effects of cage culture and industrial mariculture on fresh quality of Oplegnathus punctatus were studied. The hardness, springness, cohesiveness, gumminess, chewiness and recovery among the flesh of different body parts were evaluated and compared with the texture analyzer. And the pH, water activity and conductivity of the flesh from the fish under two models were determined as well. The results showed that there was significant difference between the two culture models (P<0.05), while there were no difference in pH and water activity (P>0.05). For the texture parameters, there were significant difference in hardness, springness and gumminess between two culture models(P>0.05). While there was no significant difference in cohesiveness, chewiness and resilience (P<0.05). After comprehensive analysis, it indicates that there is significant difference between the two culture models and generally the flesh quality from the cage culture is better than that from the industrial mariculture.

Keywords: Oplegnathus punctatus; culture model; texture parameters; characteristic analysis