老年营养鱼肉肠的研发及营养学评价
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摘要
为开发一种适合老年人群食用的老年营养鱼肉肠(nutritious fish sausage for the elderly,NFSE),以富含优质蛋白的鱼糜、虾肉和鸡胸肉为主料,以质构特性为响应值,采用正交试验(L_9(3~4))法筛选南瓜粉、菊粉、胡萝卜粉和全土豆粉的最适添加比例。应用模糊数学法对最优配比制备的产品进行感官评定,并对其做质地剖面分析和营养学评价。结果表明:南瓜粉、菊粉、胡萝卜粉和全土豆粉的最优添加量分别为肉总质量的1.0%、1.0%、1.2%和0.5%,按此比例加工的NFSE产品模糊数学评定值为52.7%,凝胶强度和硬度适中,蛋白质含量高(18.2 g/100 g);产品中必需氨基酸/总氨基酸为38.7%,必需氨基酸/非必需氨基酸为63.0%,必需氨基酸指数为70.97,第一限制性氨基酸为蛋氨酸+胱氨酸(基于化学评分)或苯丙氨酸+酪氨酸(基于氨基酸评分);9种不饱和脂肪酸占总脂肪酸的77.02%,其中多不饱和脂肪酸占总脂肪酸的38.08%;检测出的13种维生素中VE含量最高(2.37 mg/100 g),总膳食纤维含量为3.88%。
The objective of the present study was to develop a nutritious fish sausage for the elderly(NFSE). Minced fish,shrimp and chicken breast were used as the main ingredients. An orthogonal array design L_9(3~4) was used for screening for the best addition levels of pumpkin powder, inulin, carrot powder and whole potato powder based on texture characteristics.Subsequently, the optimized formulation was evaluated for sensory properties by fuzzy mathematics. Besides, texture profile analysis and nutrition evaluation were performed as well. The results showed that the optimal addition levels of pumpkin powder, inulin powder, carrot powder and whole potato powder was 1.0%, 1.0%, 1.2% and 0.5% as compared to the total mass of meat, respectively. The fuzzy mathematical evaluation value of this formation was 52.7%, the gel strength and hardness were both moderate, and the protein content was high(18.2 g/100 g). The essential amino acid/total amino acid ratio was 38.7%, the essential amino acid/non-essential amino acid ratio was 63.0%, and the essential amino acid index was70.97. The first limiting amino acid was methionine + cystine(based on chemical score) or phenylalanine + tyrosine(based on amino acid score). Nine unsaturated fatty acids accounted for 77.02% of the total fatty acids, with polyunsaturated fatty acids accounting for 38.08%. Vitamin E content was the most abundant among the 13 tested vitamins(2.37 mg/100 g), and the total dietary fiber content was 3.88%.
The objective of the present study was to develop a nutritious fish sausage for the elderly(NFSE). Minced fish,shrimp and chicken breast were used as the main ingredients. An orthogonal array design L_9(3~4) was used for screening for the best addition levels of pumpkin powder, inulin, carrot powder and whole potato powder based on texture characteristics.Subsequently, the optimized formulation was evaluated for sensory properties by fuzzy mathematics. Besides, texture profile analysis and nutrition evaluation were performed as well. The results showed that the optimal addition levels of pumpkin powder, inulin powder, carrot powder and whole potato powder was 1.0%, 1.0%, 1.2% and 0.5% as compared to the total mass of meat, respectively. The fuzzy mathematical evaluation value of this formation was 52.7%, the gel strength and hardness were both moderate, and the protein content was high(18.2 g/100 g). The essential amino acid/total amino acid ratio was 38.7%, the essential amino acid/non-essential amino acid ratio was 63.0%, and the essential amino acid index was70.97. The first limiting amino acid was methionine + cystine(based on chemical score) or phenylalanine + tyrosine(based on amino acid score). Nine unsaturated fatty acids accounted for 77.02% of the total fatty acids, with polyunsaturated fatty acids accounting for 38.08%. Vitamin E content was the most abundant among the 13 tested vitamins(2.37 mg/100 g), and the total dietary fiber content was 3.88%.
引文
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[2]姜辉,刘丽梅.老年人气道保护功能的研究进展[J].华南国防医学杂志,2017(8):566-568.
[3]陈历水,丁庆波,王冶,等.老年人功能食品的研究与开发[J].食品研究与开发,2012,33(9):183-188.
[4]陈建设,吕治宏.老年饮食障碍与老年食品:食品工业的挑战与机遇[J].食品科学,2015,36(21):310-315.DOI:10.7506/spkx1002-6630-201521057.
[5]黄明发,张盛林.魔芋膳食纤维保健作用研究进展[J].中国食物与营养,2010(5):75-77.DOI:10.3969/j.issn.1006-9577.2010.05.021.
[6]林鸣.“老年食品”也该有滋有味[N].中国质量报,2016-08-16(003).
[7]中国农业科学院质量标准与检测技术研究所,农业部蔬菜水果质量监督检验测试中心(广州).感官分析选拔、培训与管理评价员一般导则第1部分:优选评价员:GB/T 16291.1-2012[S].北京:中国标准出版社,2012.
[8]BRETT J R.Physiological energetic fish physiology[M].New York:Academic Press,1979:8.
[9]杨品红,王志陶,夏德斌,等.黑花鳙(Aristichthys nobilis)和白花鳙肌肉营养成分分析及营养价值评定[J].海洋与湖沼,2010,41(4):549-554.DOI:10.11693/hyhz201004013013.
[10]冯桂凤,张晓,张澜,等.模糊数学法在黄秋葵软罐头加工中的应用[J].农产品加工,2019(4):43-46.DOI:10.16693/j.cnki.1671-9646(X).2019.02.045.
[11]熊凤娇,马俪珍,王洋.脂肪添加种类和比例对鱼豆腐品质特性的影响[J].肉类研究,2018,32(3):1-6.DOI:10.7506/rlyj1001-8123-201803001.
[12]刘洋.南工业科技,2016,37(20):249-253.DOI:10.13386/j.issn1002-0306.2016.20.041.
[13]崔旭海,毕海丹,崔晓莹,等.不同食用蛋白的添加对鲤鱼鱼糜流变和凝胶特性的影响[J].食品工业科技,2018,39(16):195-200;225.DOI:10.13386/j.issn1002-0306.2018.16.035.
[14]熊凤娇,马俪珍,王洋,等.鱼糜制品营养、理化指标与挥发性N-亚硝胺含量的相关性分析[J].肉类研究,2017,31(5):10-15.DOI:10.7506/rlyj1001-8123-201705003.
[15]邓满想.老年人体育运动与膳食营养[J].运动,2017(16):132-133.DOI:10.7506/rlyj1001-8123-201705003.
[16]刘海波,崔泓,郑向梅,等.十堰市食品中食用盐含量测定结果分析[J].中国卫生检验杂志,2015(19):3356-3357.
[17]朱银玲,徐美奕,周兴起.紫荆花中氨基酸的测定与营养学评价[J].化学世界,2015,56(3):129-130.DOI:10.19500/j.cnki.0367-6358.2015.03.001.
[18]World Health Organization.Energy and protein requirements:report of a joint FAO/WHO Ad Hoc expert committee World Health Organization[M].Geneva:World Health Organization,1973:40-73.
[19]陈慧斌,王梅英,王莉.褶牡蛎成分组成及营养学评价研究[J].宁德师专学报(自然科学版),2009,21(4):342-345.DOI:10.3969/j.issn.2095-2481.2009.04.002.
[20]焦俊.亮氨酸通过脂肪组织控制肥胖的机制研究[D].苏州:苏州大学,2016:6-11.
[21]王洪,赵亚军.赖氨酸的应用及食品级赖氨酸的发展前景[J].发酵科技通讯,2018,47(4):236-239.DOI:10.16774/j.cnki.issn.1674-2214.2018.04.011.
[22]苗苗.鱼糜制品贮运过程中脂肪氧化及其控制技术研究[D].哈尔滨:哈尔滨工业大学,2016:29-33.