[1] CABRAL E M,FERNANDES T J R,CAMPOS S D,et al.Replacement of fish meal by plant protein sources up to 75% induces good growth performance without affecting flesh quality in ongrowing
Senegalese sole[J].Aquaculture,2013,380-383:130-138.
[2] DE FRANCESCO M,PARISI G,PéREZ-SáNCHEZ J,et al.Effect of high-level fish meal replacement by plant proteins in gilthead sea bream (
Sparus aurata) on growth and body/fillet quality traits[J].Aquaculture Nutrition,2007,13(5):361-372.
[3] 朱耀强.投喂蚕豆对斑点叉尾 生长性能和肌肉品质的影响[D].硕士学位论文.武汉:华中农业大学,2011:30-36.
[4] 姜俊,胡肄,周小秋,等.膨化饲料中豆粕替代鱼粉比例对建鲤肌肉品质的影响[J].动物营养学报,2015,27(2):623-630.
[5] MATOS E,GONÇALVES A,BANDARRA N,et al.Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture,sensory properties and nutritional value of gilthead seabream[J].Aquaculture,2012,358/359:205-212.
[6] 张志勇,薛敏,王嘉,等.混合植物蛋白质替代鱼粉对花鲈和西伯利亚鲟生长和肉质影响的比较研究[J].动物营养学报,2013,25(6):1260-1275.
[7] 刘运正.高植物蛋白替代饲料不同水平鱼粉后添加羟脯氨酸对大菱鲆(
Scophthalmus maximus L.)幼鱼生长性能的影响[D].硕士学位论文.青岛:中国海洋大学,2014:30-31.
[8] GÓMEZ-REQUENI P,MINGARRO M,CALDUCH-GINER J A,et al.Protein growth performance,amino acid utilisation and somatotropic axis responsiveness to fish meal replacement by plant protein sources in gilthead sea bream (
Sparus aurata)[J].Aquaculture,2004,232(1/2/3/4):493-510.
[9] XUE M,LUO L,WU X F,et al.Effects of six alternative lipid sources on growth and tissue fatty acid composition in Japanese sea bass (
Lateolabrax japonicus)[J].Aquaculture,2006,260(1/2/3/4):206-214.
[10] HU L,YUN B,XUE M,et al.Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance,flesh quality and liver histology of Japanese seabass (
Lateolabrax japonicus)[J].Aquaculture,2013,372-375:52-61.
[11] TEN HAVE G A,ENGELEN M P,LUIKING Y C,et al.Absorption kinetics of amino acids,peptides,and intact proteins[J].International Journal of Sport Nutrition and Exercise Metabolism,2007,17(Suppl.):S23-S36.
[12] NRC.Nutrient requirements of fish and shrimp[S].Washington,D.C.:National Academies Press,2011.
[13] 许丹丹.大菱鲆幼鱼对不同蛋白源营养感知与应答机制的初步研究[D].博士学位论文.青岛:中国海洋大学,2014:32-37.
[14] RUIZ-CAPILLAS C,MORAL A.Free amino acids in the muscle of Norway lobster (
Nephrops norvegicus (L.)) in controlled and modified atmospheres during chilled storage[J].Food Chemistry,2004,86(1):85-91.
[15] 陈寅山,戴聪杰.红罗非鱼肌肉的营养成分分析[J].福建师范大学学报:自然科学版,2003,19(4):62-66.
[16] RAWLES D D,FLICK G J,MARTIN R E.Biogenic amines in fish and shellfish[J].Advances in Food and Nutrition Research,1996,39:329-365.
[17] BODMER S,IMARK C,KNEUBVHL M.Biogenic amines in foods:histamine and food processing[J].Inflammation Research,1999,48(6):296-300.
[18] HERNáNDEZ-JOVER T,IZQUIERDO-PULIDO M,VECIANA-NOGUéS M T,et al.Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products[J].Journal of Agricultural and Food Chemistry,1996,44(9):2710-2715.
[19] OGATA H,ARAI S,ALVAREZ B M.Effect of dietary protein levels on free amino acid contents of juvenile European eel
Anguilla Anguilla[J].Nippon Suisan Gakkaishi,1985,51(4):573-578.
[20] OGATA H,MURAI T.White muscle of masu salmon,
Oncorhynchus masou masou,smolts possesses a strong buffering capacity due to a high level of anserine[J].Fish Physiology and Biochemistry,1994,13(4):285-293.
[21] YOKOYAMA M,UDAGAWA M,NAKAZOE J,et al.Influence of dietary protein levels on hepatic cysteine dioxygenase activity in rainbow trout[J].Fisheries Science,1994,60(2):229-233.
[22] 谢志浩.鱼类的渗透压调节[J].生物学通报,2002,37(5):22-23.
[23] JOHNSTON I A,MANTHRI S,BICHERDIKE R,et al.Growth performance,muscle structure and flesh quality in out-of-season Atlantic salmon (
Salmo salar) smolts reared under two different photoperiod regimes[J].Aquaculture,2004,237(1/2/3/4):281-300.
[24] HYLDIG G,NIELSEN D.A review of sensory and instrumental methods used to evaluate the texture of fish muscle[J].Journal of Texture Studies,2001,32(3):219-242.
[25] SATO K,YOSHINAKA R,SATO M,et al.Collagen content in the muscle of fishes in association with their swimming movement and meat texture[J].Nippon Suisan Gakkaishi,1986,52(9):1595-1600.
[26] 马汉军,潘润淑,周光宏.不同温度下高压处理牛肉TBARS值得变化及抗氧化剂和螯合剂的抑制作用研究[J].食品科技,2006(9):126-130.
[27] JUNG S,GHOUL M,DE LAMBALLERIE-ANTON M.Influence of high pressure on the color and microbial quality of beef meat[J].LWT-Food Science and Technology,2003,36(6):625-631.
[28] ZHANG K K,AI Q H,MAI K S,et al.Effects of dietary hydroxyproline on growth performance,body composition,hydrocyproline and collagen concentrations in tissues in relation to prolyl 4-hydrocylase α(I) gene expression of juvenile turbot,
Scophthalmus maximus L. fed high plant protein diets[J].Aquaculture,2013,404/405:77-84.
[29] ALBREKTSEN S,SIRNES E,AKSNES A,et al.Impacts of dietary hydroxyproline on growth,muscle firmness,collagen avd PYD cross-links formation in Atlantic salmon (
Salmo salar)[C]//Proceedings of the 14th International Symposium on Fish Nutrition and Feeding.
Qingdao:[s.n.],2010:79.
[30] PERIAGO M J,AYALA M D,LÓPEZ-ALBORS O,et al.Muscle cellularity and flesh quality of wild and farmed sea bass,
Dicentrarchus labrax L.[J].Aquaculture,2005,249(1/2/3/4):175-188.
[31] 王晓宇,周光宏,徐幸莲,等.猪肉剪切力的测定方法[J].食品科学,2012,33(21):64-67.
[32] VELAND J O,TORRISSEN O J.The texture of Atlantic salmon (
Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test[J].Journal of the Science of Food and Agriculture,1999,79(12):1737-1746.
[33] 李玉娥.影响肉品含水量的因素[J].肉类工业,2004(7):6-8.
[34] JONSSON A,SIGURGISLADOTTIR S,Hafsteinsson H,et al.Textural properties of raw Atlantic salmon (
Salmo salar) fillets measured by different methods in comparison to expressible moisture[J].Aquaculture Nutrition,2001,7(2):81-89.
