Meat quality and flavor improver for tilapia mossambica and preparation method thereof

Abstract

The invention relates to a feed additive in aquaculture industry, in particular to a meat quality and flavor improver for tilapia mossambica and a preparation method thereof. Each kilogram of improver comprises 50-100 g of ulva powder, 20-30 g of carnitine, 30-50 g of dimethylpropiothetin, 15-25 g of cysteamine HCl, 200-300 g of sodium chloride and the balance of zeolite powder. The preparation method comprises the following steps of: firstly, pulverizing the ulva powder, the carnitine, the dimethylpropiothetin, the cysteamine HCl and the sodium chloride, and sieving with a 100-mesh sieve; secondly, mixing the pulverized solid materials according to the proportions; and finally, mixing and stirring the mixed solid materials and the zeolite powder so that the coefficient of variation (CV) of uniformity of the mixture is less than 5%. The improver can efficiently increase the content of inosinic acid as a delicate flavor substance in tilapia mossambica meat, can efficiently increase the content of proteins, the content of essential amino acids and the content of taste amino acids in the tilapia mossambica meat, can improve the taste and the flavor of the tilapia mossambica meat, and can eliminate fishy smell.

Description

technical field [0001] The invention relates to a feed additive for aquaculture industry, in particular to a meat flavor improving agent for tilapia and a preparation method thereof. Background technique [0002] At present, my country has become the world's largest producer of tilapia, accounting for more than half of the world's output. With the rapid development of intensive farming and the popularization of compound feed, the yield of tilapia has increased significantly, but the meat flavor has shown a downward trend, seriously affecting the quality of tilapia. In artificial culture of tilapia, there are common phenomena such as low feed protein content, amino acid imbalance, irrational drug use, and water quality deterioration. As a result, tilapia has poor color, low protein content, amino acid imbalance, high body fat content, low yield of fish fillets, loose meat, poor taste, reduced umami taste, and heavy earthy smell. With the gradual improvement of people's livi...

AI Technical Summary

Problems solved by technology

With the rapid development of intensive farming and the popularization of compound feed, the output of tilapia has increased significantly, but the meat flavor has shown a downward trend, seriously affecting the quality of tilapia

In the artificial culture of tilapia, there are common phenomena such as low feed protein content, amino acid imbalance, irrational drug use, and water quality deterioration.

As a result, tilapia has poor color, low protein content, unbalanced amino acids, high body fat content, low yield of fish fillets, loose meat, poor taste, reduced umami taste, heavy earthy smell, etc.

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