鱿鱼内脏的营养价值及综合利用研究进展
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摘要
我国鱿鱼资源非常丰富,年产量接近40万吨。鱿鱼内脏是鱿鱼加工过程中产生的主要副产物,营养丰富,富含蛋白质、脂肪、牛磺酸和钙、磷等多种微量元素,尤其是呈味氨基酸和多不饱和脂肪酸的含量较高,极具开发利用前景。本文简述了鱿鱼内脏的基本营养组成,并在此基础上分别从蛋白质、脂肪和其他功能性成分三个方面对鱿鱼内脏不同化学组分的研究和利用现状进行了综述,同时对未来的发展趋势和研究方向进行了展望,以期为鱿鱼内脏的进一步综合开发利用和鱿鱼精深加工产业的快速发展提供一定的理论参考。
The squid resources are abundant in China,and the annual output is close to 0.4 million tons. Squid viscera is the main byproduct of squid processing,and it has high nutritional value. The squid viscera has a great development potentiality because it is rich in protein,fat,taurine,calcium,phosphorous andsome trace elements,and especially the flavor amino acids and polyunsaturated fatty acids.In this paper,the basic composition of squid viscera was firstly described,and then,the research progress on its studies and comprehensive utilization was summarized from the aspects of protein,fat and the other functional constituents.The developing trend was also prospected,and this might provide certain theoretic basis for the further utilization of squid viscera and rapid development of squid deep-processing.
The squid resources are abundant in China,and the annual output is close to 0.4 million tons. Squid viscera is the main byproduct of squid processing,and it has high nutritional value. The squid viscera has a great development potentiality because it is rich in protein,fat,taurine,calcium,phosphorous andsome trace elements,and especially the flavor amino acids and polyunsaturated fatty acids.In this paper,the basic composition of squid viscera was firstly described,and then,the research progress on its studies and comprehensive utilization was summarized from the aspects of protein,fat and the other functional constituents.The developing trend was also prospected,and this might provide certain theoretic basis for the further utilization of squid viscera and rapid development of squid deep-processing.
引文
[1]徐伟.鱿鱼加工废弃物低盐鱼酱油速酿工艺及生化特性研究[D].青岛:中国海洋大学,2008.
[2]牛鹏军.鱿鱼内脏的综合利用[D].烟台:烟台大学,2014.
[3]农业部渔业渔政管理局.2017中国渔业统计年鉴[M].北京:中国农业出版社,2017.
[4]田爱民,罗日明,周小敏,等.鱿鱼内脏酶解液美拉德反应致香成分GC-MS分析[J].安徽农业科学,2013,41(3):1278-1280.
[5]杨宪时,王丽丽,李学英,等.秘鲁鱿鱼和日本海鱿鱼营养成分分析与评价[J].现代食品科技,2013,29(9):2247-2251,2293.
[6]张开强.鱿鱼内脏自溶液的体外抗氧化活性及内源性蛋白酶的提取和应用[D].舟山:浙江海洋大学,2016.
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[8]吴莉敏.鱿鱼内脏的营养及其开发利用[J].农产品加工(学刊),2007(8):94-96.
[9]王彩理,滕瑜,乔向英,等.鱿鱼内脏液化蛋白对南美白对虾的诱食性试验[J].水产养殖,2003,24(5):40-41.
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[22]张开强,史青青,陈辉,等.抗氧化型鱿鱼内脏自溶液制备工艺优化[J].食品工业,2016,37(7):55-59.
[23]徐伟,吕英涛,薛长湖,等.鱿鱼加工副产物内源蛋白酶自水解工艺优化[J].食品工业科技,2008,29(8):176-179.
[24]陈昭,田元勇,马春,等.鱿鱼肝脏自水解过程中内源蛋白酶的作用研究[J].食品科学,2013,34(7):223-226.
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[27]谢超,林琳,裘晓华,等.鱿鱼下脚料水解物的制备及降血压抑制肽研究[J].食品科技,2011,36(3):116-119,124.
[28]梁佳,谢超,林琳,等.鱿鱼(Squid)肝脏蛋白酶解物中ACE活性抑制肽的分离纯化及活性分析[J].海洋与湖沼,2015,46(5):1175-1179.
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[30]李圣艳,李学英,杨宪时,等.鱿鱼内脏制备功能性短肽的初步研究[J].中国农学通报,2015,31(20):39-43.
[31]李圣艳,李学英,杨宪时,等.响应面法优化鱿鱼内脏酶解工艺的研究[J].中国食品添加剂,2015(8):53-59.
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[33]董志俭,李冬梅,牛思思,等.鱿鱼内脏蛋白酶解液制备鱿鱼味香精[J].中国食品学报,2014,14(12):57-64.
[34]田爱民,李东华,周小敏,等.响应面法优化鱿鱼内脏酶解液与还原糖美拉德反应工艺[J].安徽农业科学,2012,40(35):17294-17297,17326.
[35]岳福鹏,苏秀榕,李妍妍,等.鱿鱼肝脏油的营养成分及对小鼠血脂的影响[J].食品工业科技,2011,32(7):394-397.
[36]章军锋.加强鱿鱼资源的综合利用技术研究[J].肉类工业,2001(5):34-36.
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[38]刘安军,朱晓芳,郑捷,等.鱿鱼肝脏鱼油成分及其体外抗氧化性的研究[J].现代食品科技,2010,26(1):18-21,62.
[39]刘政坤,杨小克,江晓路,等.鱿鱼内脏油的提取研究[J].中国油脂,2011,36(9):9-13.
[40]高娟,楼乔明,杨文鸽,等.超声辅助提取鱿鱼肝脏油脂及其脂肪酸组成分析[J].中国粮油学报,2014,29(2):53-56,61.
[41]王丹,俞吕,周晶,等.酶解法提取鱿鱼内脏油的工艺研究及其脂肪酸分析[J].中国油脂,2015,40(3):1-5.
[42]杨小克.鱿鱼内脏的鱼油提取工艺及综合利用研究[D].青岛:中国海洋大学,2012.
[43]韩琳,刘程惠,胡文忠,等.超临界CO2萃取鱿鱼内脏油的研究[J].保鲜与加工,2015,15(3):49-53.
[44]Choi J H,Kim K T,Kim S M.Optimization and biochemical characteristics of an enzymatic squid hydrolysate for manufacture of a squid complex seasoning[J].Food Science and Biotechnology,2014,23(2):417-423.
[45]魏华茂,杨欣星,楼乔明,等.鱿鱼肝脏油脂精炼及其脂肪酸组成分析[J].中国油脂,2016,41(3):8-11.
[46]谭乐义,章超桦,薛长湖,等.牛磺酸的生物活性及其在海洋生物中的分布[J].湛江海洋大学学报,2000,20(3):75-79.
[47]杨广会,徐晓莉,王金凤,等.从鱿鱼肝脏中提取牛磺酸的工艺条件研究[J].食品科技,2010,35(6):231-234.(下转第页)311
[48]于志鹏,武思佳,赵文竹,等.海洋动物源性糖蛋白研究进展[J].食品工业科技,2016,37(13):376-380,385.
[49]章建设,雷晓凌.鱿鱼内脏糖蛋白提取工艺及其免疫活性初步研究[J].现代食品科技,2008,24(2):167-169,166.
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[53]周苗苗,孙树红,宋姗姗,等.鱿鱼卵磷脂对东莨菪碱痴呆小鼠学习记忆功能的影响[J].现代食品科技,2015,31(9):20-25.
[2]牛鹏军.鱿鱼内脏的综合利用[D].烟台:烟台大学,2014.
[3]农业部渔业渔政管理局.2017中国渔业统计年鉴[M].北京:中国农业出版社,2017.
[4]田爱民,罗日明,周小敏,等.鱿鱼内脏酶解液美拉德反应致香成分GC-MS分析[J].安徽农业科学,2013,41(3):1278-1280.
[5]杨宪时,王丽丽,李学英,等.秘鲁鱿鱼和日本海鱿鱼营养成分分析与评价[J].现代食品科技,2013,29(9):2247-2251,2293.
[6]张开强.鱿鱼内脏自溶液的体外抗氧化活性及内源性蛋白酶的提取和应用[D].舟山:浙江海洋大学,2016.
[7]章骞.贝类加工副产物中天然牛磺酸的提取工艺研究[D].厦门:集美大学,2014.
[8]吴莉敏.鱿鱼内脏的营养及其开发利用[J].农产品加工(学刊),2007(8):94-96.
[9]王彩理,滕瑜,乔向英,等.鱿鱼内脏液化蛋白对南美白对虾的诱食性试验[J].水产养殖,2003,24(5):40-41.
[10]Kondo F,Ohta T,Iwai T,et al.Effect of the squid viscera hydrolysate on growth performance and digestion in the red sea bream Pagrus major[J].Fish Physiology and Biochemistry,2017,43(3):1543-1555.
[11]Li H T,Mai K,Ai Q H,et al.Effects of dietary squid viscera meal on growth andcadmium accumulation in tissues of large yellow croaker,Pseudosciaena crocea R.[J].Frontiers of Agriculture in China,2009,3(1):78-83.
[12]郑杰,于笛,陈冲,等.海蜇生殖腺酶解物抗氧化活性的研究[J].水产科学,2014,33(2):81-86.
[13]Murray B,FitzGerald R.Angiotensin converting enzyme inhibitory peptides from food proteins:Biochemistry,bioactivity and production[J].Current Pharmaceutical Design,2007,13(8):773-791.
[14]Uddin M S,Ahn H M,Kishimura H,et al.Production of valued materials from squid viscera by subcritical water hydrolysis[J].The Journal of Environmental Biology,2010,31(5):675-679.
[15]Kim R,Asaduzzaman A K M,You C H,et al.Stability of antioxidant properties andessential amino acids in squid viscera hydrolysate produced using subcritical water[J].Fisheries and Aquatic Sciences,2013,16(2):71-78.
[16]Song R,Zhang K Q,Wei R B.In vitro antioxidative activities of squid(Ommastrephes bartrami)viscera autolysates and identification of active peptides[J].Process Biochemistry,2016,51(10):1674-1682.
[17]郑杰,宋志远,于笛,等.水产动物自溶研究进展[J].食品工业科技,2015,36(13):397-400.
[18]段杉,司伟兰,何宝欣.以鱿鱼内脏为原料酿制鱿鱼酱油的工艺研究[J].农产品加工(学刊),2012(5):52-55.
[19]李朝宗,司伟兰,段杉.以鱿鱼内脏酿造鱿酱油的制曲工艺研究[J].中国调味品,2011,36(12):83-86.
[20]司伟兰,辛绮婷,余颖儿,等.鱿鱼内脏成分分析及自溶条件的研究[J].农产品加工(学刊),2010(8):11-14.
[21]姜艳喜,张建友,丁玉庭.鱿鱼副产物自溶水解过程的生化变化及其机理[J].食品工业科技,2010,31(12):142-145.
[22]张开强,史青青,陈辉,等.抗氧化型鱿鱼内脏自溶液制备工艺优化[J].食品工业,2016,37(7):55-59.
[23]徐伟,吕英涛,薛长湖,等.鱿鱼加工副产物内源蛋白酶自水解工艺优化[J].食品工业科技,2008,29(8):176-179.
[24]陈昭,田元勇,马春,等.鱿鱼肝脏自水解过程中内源蛋白酶的作用研究[J].食品科学,2013,34(7):223-226.
[25]Najafian L,Babji A S.A review of fish-derived antioxidant and antimicrobial peptides:Their production,assessment,and applications[J].Peptides,2011,33(1):178-185.
[26]朱瑶,胡建恩,杨杰,等.鱿鱼肝脏活性肽的制备及生物活性研究[J].安徽农业科学,2014,42(15):4666-4668.
[27]谢超,林琳,裘晓华,等.鱿鱼下脚料水解物的制备及降血压抑制肽研究[J].食品科技,2011,36(3):116-119,124.
[28]梁佳,谢超,林琳,等.鱿鱼(Squid)肝脏蛋白酶解物中ACE活性抑制肽的分离纯化及活性分析[J].海洋与湖沼,2015,46(5):1175-1179.
[29]刘春娥,林洪,单俊伟,等.鱿鱼内脏蛋白质酶解工艺的研究[J].食品工业科技,2004,25(9):83-85,82.
[30]李圣艳,李学英,杨宪时,等.鱿鱼内脏制备功能性短肽的初步研究[J].中国农学通报,2015,31(20):39-43.
[31]李圣艳,李学英,杨宪时,等.响应面法优化鱿鱼内脏酶解工艺的研究[J].中国食品添加剂,2015(8):53-59.
[32]袁亚辉,姚美君.利用鱿鱼内脏生产海味素的研究[J].渔业现代化,2002(1):27-28.
[33]董志俭,李冬梅,牛思思,等.鱿鱼内脏蛋白酶解液制备鱿鱼味香精[J].中国食品学报,2014,14(12):57-64.
[34]田爱民,李东华,周小敏,等.响应面法优化鱿鱼内脏酶解液与还原糖美拉德反应工艺[J].安徽农业科学,2012,40(35):17294-17297,17326.
[35]岳福鹏,苏秀榕,李妍妍,等.鱿鱼肝脏油的营养成分及对小鼠血脂的影响[J].食品工业科技,2011,32(7):394-397.
[36]章军锋.加强鱿鱼资源的综合利用技术研究[J].肉类工业,2001(5):34-36.
[37]张丽娟,张欣,胡巧云.鱿鱼内脏油提取最新进展的研究[J].粮食与食品工业,2017,24(6):23-26
[38]刘安军,朱晓芳,郑捷,等.鱿鱼肝脏鱼油成分及其体外抗氧化性的研究[J].现代食品科技,2010,26(1):18-21,62.
[39]刘政坤,杨小克,江晓路,等.鱿鱼内脏油的提取研究[J].中国油脂,2011,36(9):9-13.
[40]高娟,楼乔明,杨文鸽,等.超声辅助提取鱿鱼肝脏油脂及其脂肪酸组成分析[J].中国粮油学报,2014,29(2):53-56,61.
[41]王丹,俞吕,周晶,等.酶解法提取鱿鱼内脏油的工艺研究及其脂肪酸分析[J].中国油脂,2015,40(3):1-5.
[42]杨小克.鱿鱼内脏的鱼油提取工艺及综合利用研究[D].青岛:中国海洋大学,2012.
[43]韩琳,刘程惠,胡文忠,等.超临界CO2萃取鱿鱼内脏油的研究[J].保鲜与加工,2015,15(3):49-53.
[44]Choi J H,Kim K T,Kim S M.Optimization and biochemical characteristics of an enzymatic squid hydrolysate for manufacture of a squid complex seasoning[J].Food Science and Biotechnology,2014,23(2):417-423.
[45]魏华茂,杨欣星,楼乔明,等.鱿鱼肝脏油脂精炼及其脂肪酸组成分析[J].中国油脂,2016,41(3):8-11.
[46]谭乐义,章超桦,薛长湖,等.牛磺酸的生物活性及其在海洋生物中的分布[J].湛江海洋大学学报,2000,20(3):75-79.
[47]杨广会,徐晓莉,王金凤,等.从鱿鱼肝脏中提取牛磺酸的工艺条件研究[J].食品科技,2010,35(6):231-234.(下转第页)311
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