食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 185 - 191

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029576

研究报告

新鲜与风干带鱼肌肉品质及营养成分分析与评价

  • 廖月琴 ,
  • 吴盈茹 ,
  • 杜琪 ,
  • 林慧敏 ,
  • 张宾 ,
  • 邓尚贵 ,
  • 周小敏
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  • 1(浙江海洋大学 食品与药学学院,浙江 舟山,316022)
    2(浙江兴业集团有限公司,浙江 舟山,316022)
第一作者：硕士研究生(林慧敏副教授和张宾教授为共同通信作者,E-mail:linhuixiaomin@126.com;zhangbin@zjou.edu.cn)

收稿日期: 2021-09-30

  修回日期: 2021-11-29

  网络出版日期: 2023-02-14

基金资助

国家重点研发计划项目(2020YFD0900900);浙江省“万人计划”科技创新人才培养项目(2020R52027)

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Analysis and evaluation of fresh and air-dried hairtail muscle quality and nutritional components

  • LIAO Yueqin ,
  • WU Yingru ,
  • DU Qi ,
  • LIN Huimin ,
  • ZHANG Bin ,
  • DENG Shanggui ,
  • ZHOU Xiaomin
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  • 1(College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China)
    2(Zhejiang Industrial Group Co.Ltd., Zhoushan 316022, China)

Received date: 2021-09-30

  Revised date: 2021-11-29

  Online published: 2023-02-14

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摘要

为研究东海带鱼风干前后的营养成分变化,采用生化分析方法和模拟实验对肌肉常规营养成分、质构特性、蛋白质消化率、氨基酸和脂肪酸进行测定分析,为带鱼的营养评价提供科学依据。结果表明,风干终点时,带鱼的水分含量降低了14.25%,粗蛋白、粗脂肪和粗灰分分别增加了0.80%、13.23%和0.29%,弹性和消化率显著提高(P<0.05);带鱼风干前后均检出20种常见氨基酸和微量牛磺酸,风干带鱼的氨基酸含量较高;根据氨基酸评分,色氨酸为新鲜与风干带鱼的第一限制性氨基酸,缬氨酸和含硫氨酸分别为新鲜和风干带鱼的第二限制性氨基酸;化学评分中,色氨酸和含硫氨酸是新鲜与风干带鱼的第一、第二限制性氨基酸;必需氨基酸指数值分别为0.87和0.91。带鱼风干前后脂肪酸含量有明显的差异,风干带鱼中二十二碳六烯酸和二十碳五烯酸含量高于新鲜带鱼。综上,风干带鱼是一种高蛋白、易消化且口感更佳的鱼类加工制品。

关键词： 风干带鱼; 营养成分; 氨基酸; 脂肪酸; 蛋白质消化率

本文引用格式

廖月琴 , 吴盈茹 , 杜琪 , 林慧敏 , 张宾 , 邓尚贵 , 周小敏 . 新鲜与风干带鱼肌肉品质及营养成分分析与评价[J]. 食品与发酵工业, 2023 , 49(1) : 185 -191 . DOI: 10.13995/j.cnki.11-1802/ts.029576

Abstract

To study the changes of nutrients before and after air-drying of East China Sea hairtail, biochemical analysis methods and simulation experiments were used to determine and analyze conventional muscle nutrients, texture characteristics, protein digestibility, amino acids, and fatty acids, and provide a scientific basis for the nutritional evaluation of hairtail. Results showed that at the end of air-drying, the water content of hairtail was reduced by 14.25%, crude protein, crude fat, and crude ash increased by 0.80%, 13.23%, and 0.29%, respectively, and elasticity and digestibility were significantly improved (P<0.05). Twenty kinds of common amino acids and trace taurine were detected in hairtail before and after air-drying, and the amino acid content of air-dried hairtail was relatively high. According to the amino acid score, tryptophan was the first limiting amino acid in fresh and air-dried hairtail, and valine and sulfur-containing acids were the second limiting amino acids of fresh and air-dried hairtail, respectively. In the chemical score, tryptophan and thioacid were the first and second restrictive amino acids of fresh and air-dried hairtail. The essential amino acid index values were 0.87 and 0.91, respectively. There were obvious differences in fatty acid content in hairtail before and after air-drying, and the content of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in air-dried hairtail was higher than that of fresh hairtail. In summary, air-dried hairtail is a processed fish product with high protein, easy digestion, and a better taste.

Key words： air-dried hairtail; nutrient composition; amino acid; fatty acid; protein digestibility

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