龙池鲫鱼和异育银鲫的脂肪酸及风味物质的比较分析
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摘要
利用GC-MS和HPLC测定龙池鲫鱼和异育银鲫肌肉风味物质和脂肪酸,确定其在龙池鲫鱼和异育银鲫中的差异。结果表明:生鲜的龙池鲫鱼和异育银鲫的肌肉正己醛含量无显著差异,经加热后两种鱼的肌肉正己醛含量分别增加了9.72和43.17倍。脂肪酸EPA和DHA的含量生鲜龙池鲫鱼分别为2.76±1.28和9.35±1.17,显著高于异育银鲫EPA含量0.98±0.24和DHA含量3.71±0.71,并且加热后差异更加明显。生鲜状态下龙池鲫鱼肌苷酸(IMP)含量低于异育银鲫,但经热处理后异育银鲫所含IMP较生鲜时略微下降,而龙池鲫鱼IMP大幅增加,绝对含量超过相同处理条件下的异育银鲫。小肽含量丰富,肽2为主要成分,异育银鲫含量显著高于龙池鲫鱼(p<0.05);加热后含量均显著降低,但仍具显著差异性(p<0.05)。
GC-MS and HPLC were applied to determine the flavor substance and fatty acid of Carassius auratus in Long Lake and Carassius auratus gibelio and to identify the relevant difference between them. The results indicated that there was no obvious difference between the hexanal contents in the muscles of both fresh Carassius auratus in Long Lake and Carassius auratus gibelio,and the hexanal contents in both fish could be respectively increased by 9.72 times and 43.17 times through heating. EPA and DPA in fatty acid of fresh Carassius auratus in Long Lake respectively were 2.76±1.28 and 9.35±1.17,which were much higher than that of Carassius auratus gibelio(EPA 0.98±0.24 and DHA 3.71±0.71),and this difference was much more obvious after heating. The inosinic acid(IMP) content of fresh Carassius auratus in Long Lake was lower than that of fresh Carassius auratus gibelio,however,after heating,the inosinic acid(IMP) content of Carassius auratus gibelio was slightly decreased,on the contrary,the inosinic acid(IMP) content of Carassius auratus in Long Lake was sharply increased with the absolute content higher than that of Carassius auratus gibelio under the same treating condition. Small peptide in the two kinds of fish was rich with peptide 2 as the primary component. The peptide 2 content in Carassius auratus gibelio was obviously higher than that of Carassius auratus in Long Lake( p < 0. 05), after heating, the peptide contents in both kinds of fish were significantly decreased,but there was still significant difference(p<0.05) between them.
GC-MS and HPLC were applied to determine the flavor substance and fatty acid of Carassius auratus in Long Lake and Carassius auratus gibelio and to identify the relevant difference between them. The results indicated that there was no obvious difference between the hexanal contents in the muscles of both fresh Carassius auratus in Long Lake and Carassius auratus gibelio,and the hexanal contents in both fish could be respectively increased by 9.72 times and 43.17 times through heating. EPA and DPA in fatty acid of fresh Carassius auratus in Long Lake respectively were 2.76±1.28 and 9.35±1.17,which were much higher than that of Carassius auratus gibelio(EPA 0.98±0.24 and DHA 3.71±0.71),and this difference was much more obvious after heating. The inosinic acid(IMP) content of fresh Carassius auratus in Long Lake was lower than that of fresh Carassius auratus gibelio,however,after heating,the inosinic acid(IMP) content of Carassius auratus gibelio was slightly decreased,on the contrary,the inosinic acid(IMP) content of Carassius auratus in Long Lake was sharply increased with the absolute content higher than that of Carassius auratus gibelio under the same treating condition. Small peptide in the two kinds of fish was rich with peptide 2 as the primary component. The peptide 2 content in Carassius auratus gibelio was obviously higher than that of Carassius auratus in Long Lake( p < 0. 05), after heating, the peptide contents in both kinds of fish were significantly decreased,but there was still significant difference(p<0.05) between them.
引文
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[2]严安生,熊传喜,周志军,等.异育银鲫的含肉率及营养评价[J].水利渔业,1998(3):16-19.
[3]王爱民,吕富,杨文平,等.饲料脂肪水平对异育银鲫生长性能、体脂沉积、肌肉成分及消化酶活性的影响[J].动物营养学报,2010,22(3):625-633.
[4]刘晓庆,朱晓鸣,韩冬,等.饲料鱼粉、菜粕比例对异育银鲫生长和饲料利用的影响[J].水生生物学报,2014,38(4):657-663.
[5]Bauchart C,Chambon C,Mirand P P,et al.Peptides in rainbow trout(Oncorhynchus mykiss)muscle subjected to ice storage and heating[J].Food Chemistry,2007,100:1566-1572.
[6]章超桦,平野敏行,铃木健,等.鲫的挥发性成分[J].水产学报,2000,24(4):355-358.
[7]刘敬科.鲢鱼风味特征及热历史对鲢鱼风味的影响[D].北京:中国农业大学,2002.
[8]Tang X,Xu G,Dai H,Xu P,et al.Gangchun Xu,Hui Dai,et al.Difference in muscle cellularity and flesh quality between wild and farmed Coilia nasus(Engraulidae)[J].Journal of the Science of Food and Agriculture,2012,92(7):1504-1510.
[9]Brewer M,Novakofski J.Heating rate,p H and final endpoint temperature effects on color and cook loss of a lean ground beef model system[J].Meat Science,1999,52(4):443-451.
[10]Cheah P B,Lesward D A.High pressure effects on lipid oxidation in minced pork[J].Meat Science,1996,43(2):123-134.
[11]毛国祥,赵万里.新太湖鹅、太湖鹅和隆昌鹅肌肉品比较研究[J].动物科学与动物医学,2000,17(1):16-19.
[12]Yamaguchi S,Yoshikawa T,Ikeda S,et al.Measurement of the relative taste intensity of some L-α-amino acid and 5’-mudeotides[J].Journal of Food Science,1971,36(6):846-849.
[13]Kuninaka A.Studies on taste of ribonucleic acid derivatives [J].Journal of Agricultural and Chemistry Society of Japan,1960,34:487-492.
[14]惠心怡.淡水鱼肉水溶性风味成分的分析[D].上海:上海水产大学食品学院,2006.
[15]邓捷春.暗纹东方鲀与红鳍东方鲀食用口感及风味差异研究[D].上海:上海海洋大学,2009.
[16]贾丹,刘敬科,孔进喜,等.不同体质量鲢肌肉中主要滋味物质的研究[J].华中农业大学学报,2013,32(3):124-129.
[17]Careri M,Mangia A,Barbieri G,et al.Sensory property relationship to chemical data of Italian-type dry-cured ham[J].Journal of Food Science,1993,58(5):968-972.
[18]Sentandreu M A,Stoeva S,Aristoy M C,et al.Identification of small peptides generated in Spanish dry-cured ham[J].Journal of Food Science,2003,68(1):64-69.
[19]Park J N,Ishida K,Watanabe T,et al.Taste effects of oligopeptides in a Vietnamese fish sauce[J].Fisheries Science,2002,68(4):921-928.