不同部位西伯利亚鲟鱼肉的营养成分分析
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摘要
本研究测定西伯利亚鲟鱼背部肌肉、腹部肌肉和尾部肌肉的基本营养成分、脂肪酸、氨基酸以及矿物元素含量,分析不同部位肌肉的品质差异。结果表明:西伯利亚鲟鱼背部肌肉蛋白含量高于腹部肌肉和尾部肌肉,脂肪、灰分含量则显著低于腹部肌肉和尾部肌肉(p <0.05);氨基酸总量(16.1 g/100 g)及必需氨基酸含量(6.85 g/100 g)均高于腹部肌肉和尾部肌肉。各部位鲜味氨基酸含量基本一致,腹部肌肉鲜味氨基酸比值略高于背部肌肉和尾部肌肉。西伯利亚鲟鱼尾部肌肉和背部肌肉各脂肪酸组成含量均高于腹部肌肉,但差异不显著(p> 0.05)。二十碳五烯酸(EPA)含量背部肌肉较高(2.67 mg/g),二十二碳六烯酸(DHA)含量尾部肌肉较高(4.89 mg/g),但不同部位差异不显著(p>0.05)。不同部位肌肉的矿物元素含量存在差异,尾部肌肉中Na、Fe元素含量最高(p <0.05),K元素在背部、尾部的含量均高于腹部(p <0.05),而Ca、Mg、Zn元素在不同部位含量差异不显著(p> 0.05)。总体上看,西伯利亚鲟背部肌肉营养价值高于腹部肌肉和尾部肌肉。尾部由于不饱和脂肪酸和Fe含量较背部和腹部高,更易发生脂质氧化而产生腥味。
In order to analyze the nutritional composition of muscle in different parts of sturgeon,and provide a reference for sturgeon deep processing.The experimental determined the basic nutrients,fatty acids,amino acids and mineral elements in the back,belly and tail meat of Siberian sturgeon,and analyzed the differences of muscle quality in different parts. The results showed that fat and ash contents of Siberian sturgeon back muscle were lower and the content of protein was higher (p < 0.05).The total amino acid content (16.1 g/100 g) and essential amino acid content (6.85 g/100 g) were higher than that of belly and tail meat.There little difference of the flavor amino acid content,but belly meat flavor amino acid ratio slightly higher than others.Fatty acid content of Siberian sturgeon meat was not significantly different among different parts (p > 0.05),while fatty acid contents of tail meat and dorsal meat were higher than that of abdominal meat,with the higher content of Eicosapentaenoic acid (EPA) in back part (2.67 mg/g),and the higher content of Docosahexaenoic acid (DHA) in tail part (4.89 mg/g). There was difference of the mineral elements in different parts.The contents of sodium and iron element were the highest in the tail muscle (p < 0.05),and the content of potassium in the back and tail were higher than that in the abdomen (p < 0.05). No significant difference was observed of the contents of calcium,magnesium and zinc elements in different parts (p > 0.05). In general,the back part was nutritionally higher than abdomen part and tail part. Due to higher unsaturated fatty acid and iron content,the tail part could produce more smell than the back part and the abdomen part.
In order to analyze the nutritional composition of muscle in different parts of sturgeon,and provide a reference for sturgeon deep processing.The experimental determined the basic nutrients,fatty acids,amino acids and mineral elements in the back,belly and tail meat of Siberian sturgeon,and analyzed the differences of muscle quality in different parts. The results showed that fat and ash contents of Siberian sturgeon back muscle were lower and the content of protein was higher (p < 0.05).The total amino acid content (16.1 g/100 g) and essential amino acid content (6.85 g/100 g) were higher than that of belly and tail meat.There little difference of the flavor amino acid content,but belly meat flavor amino acid ratio slightly higher than others.Fatty acid content of Siberian sturgeon meat was not significantly different among different parts (p > 0.05),while fatty acid contents of tail meat and dorsal meat were higher than that of abdominal meat,with the higher content of Eicosapentaenoic acid (EPA) in back part (2.67 mg/g),and the higher content of Docosahexaenoic acid (DHA) in tail part (4.89 mg/g). There was difference of the mineral elements in different parts.The contents of sodium and iron element were the highest in the tail muscle (p < 0.05),and the content of potassium in the back and tail were higher than that in the abdomen (p < 0.05). No significant difference was observed of the contents of calcium,magnesium and zinc elements in different parts (p > 0.05). In general,the back part was nutritionally higher than abdomen part and tail part. Due to higher unsaturated fatty acid and iron content,the tail part could produce more smell than the back part and the abdomen part.
引文
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[24]Ghomi M R,Nikoo M,Pourshamsian K.Omega-6/omega-3essential fatty acid ratio in cultured beluga sturgeon[J].Comparative Clinical Pathology,2012,21(4):479-483.
[25]郭全友,宋炜,姜朝军,等.两种养殖模式大黄鱼营养品质及其重金属含量分析[J].食品工业科技,2016(6):341-345.
[26]Caprino F,Moretti V M,Bellagamba F,et al.Fatty acid composition and volatile compounds of caviar from farmed white sturgeon(Acipenser transmontanus)[J].Analytica Chimica Acta,2008,617(1-2):139-147.
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[29]Benedet J A,Shibamoto T.Role of transition metals,Fe(II),Cr(II),Pb(II),and Cd(II)in lipid peroxidation[J].Food Chemistry,2008,107(1):165-168.
[2]尹洪滨,孙中武,孙大江,等.6种养殖鲟鳇鱼肌肉营养成分的比较分析[J].大连水产学院学报,2004(2):92-96.
[3]宋超,庄平,章龙珍,等.野生及人工养殖中华鲟幼鱼肌肉营养成分的比较[J].动物学报,2007,53(3):502-510.
[4]程波,户业丽,张翌,等.施氏鲟鱼鳍营养成分的分析[J].水产养殖,2006(1):6-8.
[5]高露姣,夏永涛,黄艳青,等.两种鲟鱼卵的鲜味相关物质含量比较分析[J].食品科学,2012(24):230-233.
[6]郝淑贤,何丹,魏涯,等.鱼卵加工产品类型与鱼籽酱保鲜技术研究进展[J].南方水产科学,2014(3):104-108.
[7]刘晓勇,李鸶鸶,赵明军.中国鲟鱼养殖产业发展战略思考[J].中国渔业经济,2013(6):69-76.
[8]Liang C,Jia M,Tian D,et al.Edible sturgeon skin gelatine films:Tensile strength and UV light-barrier as enhanced by blending with esculine[J].Journal of Functional Foods,2017,37:219-228.
[9]Wang L,Liang Q,Chen T,et al.Characterization of collagen from the skin of Amur sturgeon(Acipenser schrenckii)[J].Food Hydrocolloids,2014,38:104-109.
[10]郝淑贤,石红,杨贤庆,等.鲟鱼软骨成分分析及营养评价[J].食品与发酵工业,2006(9):72-74.
[11]Maccari F,Ferrarini F,Volpi N.Structural characterization of chondroitin sulfate from sturgeon bone[J].Carbohydrate Research,2010,345(11):1575-1580.
[12]孔春丽,王回忆,罗永康.低盐低糖处理鲟鱼片冷藏过程中品质变化规律[J].南方水产科学,2016(2):95-101.
[13]郝淑贤,李晓燕,李来好,等.鲟营养组成、高值化加工利用及质量安全研究进展[J].南方水产科学,2014(6):101-106.
[14]宋超,庄平,章龙珍,等.不同温度对西伯利亚鲟幼鱼生长的影响[J].海洋渔业,2014(3):239-246.
[15]Folch J,Lees M,Slonane S G H.A simple method for the isolation and purification of total lipides from animal tissues[J].JBiol Chem,1957,226(1):497-509.
[16]曾海英,王家磊,沈萍萍,等.微波消解-ICP-MS法测定食品、水产品及动物组织中33种金属元素[J].食品安全质量检测学报,2015(3):953-961.
[17]李国治,鲁绍雄,严达伟,等.云南裂腹鱼肌肉生化成分分析与营养品质评价[J].南方水产科学,2009(2):56-62.
[18]朱飞.草鸡蛋和洋鸡蛋蛋白质与脂肪含量的比较[J].现代商贸工业,2013(2):192-193.
[19]李德涛.军曹鱼营养价值评价及其内脏鱼油的提取和酶解蛋白制备[D].湛江:广东海洋大学,2010.
[20]吴燕燕,李冰,朱小静,等.养殖海水和淡水鲈鱼的营养组成比较分析[J].食品工业科技,2016(20):348-352.
[21]王念民,杨贵强,彭涛,等.三种鲟鱼及其杂交种肌肉营养成分分析[J].吉林农业大学学报,2010(S1):53-56.
[22]罗永康.7种淡水鱼肌肉和内脏脂肪酸组成的分析[J].中国农业大学学报,2001(4):108-111.
[23]丁海燕,孙晓杰,盛晓风,等.几种主要养殖淡水、海水经济鱼类肌肉营养组成及对比分析[J].食品科技,2016(3):150-155.
[24]Ghomi M R,Nikoo M,Pourshamsian K.Omega-6/omega-3essential fatty acid ratio in cultured beluga sturgeon[J].Comparative Clinical Pathology,2012,21(4):479-483.
[25]郭全友,宋炜,姜朝军,等.两种养殖模式大黄鱼营养品质及其重金属含量分析[J].食品工业科技,2016(6):341-345.
[26]Caprino F,Moretti V M,Bellagamba F,et al.Fatty acid composition and volatile compounds of caviar from farmed white sturgeon(Acipenser transmontanus)[J].Analytica Chimica Acta,2008,617(1-2):139-147.
[27]高先楚,王锡昌,顾赛麒,等.中华绒螯蟹性腺加热熟制前后挥发性成分和脂肪酸组成分析[J].现代食品科技,2014(9):265-274.
[28]刘奇.鲟鱼腥味物质特征及其与脂肪酸氧化的关系研究[D].青岛:中国海洋大学,2013.
[29]Benedet J A,Shibamoto T.Role of transition metals,Fe(II),Cr(II),Pb(II),and Cd(II)in lipid peroxidation[J].Food Chemistry,2008,107(1):165-168.