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Science:鱼的味道与被杀情况有关

标签: 鱼肉 问到
摘要 : 如果你是一个具有生态保护意识的食客,你可能已经问过你吃的鱼是如何从大海游到了河道。

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如果你是一个具有生态保护意识的食客,你可能已经问过你吃的鱼是如何从大海游到了河道。但你可曾过问它是怎么死的?研究人员已经证明,在重压下遭到宰杀的鱼的肉质保质期可能比那些被快速宰杀的鱼肉的保质期更短,而且味道更糟。在这项即将发表在2016年1月1日出版的《食物科学》的研究中,研究团队对比了两组虹鳟鱼。第一组的鱼被迅速击打头部致死;第二组的鱼则经历脱水慢慢缺氧而死,这是一种常见的死法。在被冷冻75天后,缺氧而死的虹鳟鱼切成的鱼片内,像Ω-3之类的脂肪酸开始分解 ,许多人正是被这种对心脏有益的化学成分所吸引而去食用鱼肉。当研究人员对脂肪酸的分解物进行测算时,他们发现,在冷冻储藏135天后,缺氧而死的虹鳟鱼的脂肪酸分解物的量是储藏75天时的两倍多。为了确定分解物对鱼肉爱好者的潜在影响,科学家们征募了四名评判员来试食鱼肉样品,他们经过特别培训,能尝出其中的“海洋异味”。研究人员报告称,在冷冻105天后,缺氧而死的鱼肉吃起来有苦味且闻起来有腐臭味,而被迅速杀死的鱼的鱼肉则还没开始发臭。作者提出,较高的氢过氧化合物浓度加速了鱼肉的腐败变质,这种复合物在压力下会在鱼肉中自然增加。氢过氧化物分解成醛和酮:这些正是造成恶臭和腐肉苦味的化学物质。作者表示,该研究结果会鼓励人们更多地对鱼采取快速宰杀的方法,鱼儿们毫无表情地面孔往往让它们得到的同情比牛和猪要少。

原文链接:

The more humanely a fish is killed, the better it tastes

原文摘要:

If you’re an eco-conscious eater, you’ve probably asked how your fish journeyed from ocean to aisle. But have you ever asked how the fish died? Researchers have shown that meat from stressfully slaughtered fish may have a shorter shelf life—and a worse taste—than fillets from quickly killed fish. In the study, to appear in the 1 January 2016 issue ofFood Science, the team compared two groups of rainbow trout. Fish in the first group died from a swift strike to the head. In the second group, lingering asphyxiation above water—a common practice—killed them. After 75 days in the freezer, fatty acids like omega-3s—the heart-healthy chemicals that attract so many people to consume fish—started to break down in the fillets from stressed-out trout. When the researchers measured the breakdown products of fatty acids, they found twice as many in asphyxiated trout after 135 days in storage. To determine the potential impacts for fish aficionados, the scientists enlisted four judges specially trained in detecting “marine off-flavors” to taste test the samples. Fillets from the asphyxiated group tasted bitter and smelled rancid after 105 days, they reported, wheras fillets from the quickly killed fish never started to smell. The authors suggest a higher concentration of hydroperoxides—compounds that accrue in the body during stress—led to the quickened rancidness. Hydroperoxides break down into aldehydes and ketones: the chemicals behind the foul smell and bitter taste of unsavory meat. The results could encourage faster slaughter for more fish, whose expressionless faces tend to inspire less empathy than cows and pigs, the authors say.

来源: Science 浏览次数:0

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