食品与发酵工业 >

2024 , Vol. 50 >Issue 7: 278 - 285

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035124

分析与检测

高体鰤、三文鱼和金枪鱼背腹部营养成分分析

  • 王进芳 ,
  • 钟洪亮 ,
  • 刘颖琳 ,
  • 魏帅 ,
  • 孙钦秀 ,
  • 夏秋瑜 ,
  • 王泽富 ,
  • 韩宗元 ,
  • 刘阳 ,
  • 刘书成
展开
  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者:硕士研究生(魏帅副教授和刘书成教授为共同通信作者,E-mail:weishuaiws@126.com;Lsc771017@163.com)

收稿日期: 2023-02-13

  修回日期: 2023-03-20

  网络出版日期: 2024-05-09

基金资助

广东省科技创新战略专项资金(2022A05036);广东省基础与应用基础研究基金面上项目(2023A1515011513);湛江市海洋青年人才创新项目(2021E05015);广东省2022年渔业发展支持政策一般性转移支付资金项目(2022-440000-45060100-9680);广东普通高等学校海洋食品绿色加工技术研究团队项目(2019KCXTD011)

收起

Analysis of nutritional components in back and abdomen of Seriola dumerili, Oncorhynchus, and Thunnus albacares

  • WANG Jinfang ,
  • ZHONG Hongliang ,
  • LIU Yinglin ,
  • WEI Shuai ,
  • SUN Qinxiu ,
  • XIA Qiuyu ,
  • WANG Zefu ,
  • HAN Zongyuan ,
  • LIU Yang ,
  • LIU Shucheng
Expand
  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong ProvincialEngineering Technology Research Center of seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-02-13

  Revised date: 2023-03-20

  Online published: 2024-05-09

Fold

摘要

为探究高体鰤肌肉的营养品质,对其背腹部肌肉基本成分、矿物质、脂肪酸、氨基酸及核苷酸进行了检测分析,并与三文鱼和金枪鱼进行比较。结果显示,3种鱼中粗蛋白质量分数均在21%以上,是优质蛋白来源。高体鰤和金枪鱼背部肌肉脂肪含量较低。高体鰤背部肌肉赖氨酸含量最高,为(24.19±3.30) mg/100 g,腹部必需氨基酸所占比例优于金枪鱼和三文鱼。高体鰤背腹部肌肉K和Ca的含量高于金枪鱼和三文鱼。3种鱼背腹部肌肉中脂肪酸共32种,多不饱和脂肪酸与饱和脂肪酸比值高于推荐值,均符合理想脂肪酸的标准。3种鱼均检测出7种核苷酸,高体鰤的肌苷酸和三磷酸腺苷显著高于三文鱼和金枪鱼(P<0.05)。高体鰤背腹部肌肉含有丰富的脂肪酸和氨基酸等营养物质,是人类营养食物的极好来源。

关键词： 高体鰤; 三文鱼; 金枪鱼; 营养成分; 品质分析

本文引用格式

王进芳 , 钟洪亮 , 刘颖琳 , 魏帅 , 孙钦秀 , 夏秋瑜 , 王泽富 , 韩宗元 , 刘阳 , 刘书成 . 高体鰤、三文鱼和金枪鱼背腹部营养成分分析[J]. 食品与发酵工业, 2024 , 50(7) : 278 -285 . DOI: 10.13995/j.cnki.11-1802/ts.035124

Abstract

To determine the nutritional quality of the muscle of Seriola dumerili, the basal components, minerals, fatty acids, amino acids, and nucleotides of the back and abdominal muscles were detected and compared with those in Oncorhynchus and Thunnus albacares.Results showed that the mass fraction of crude protein in three kinds of fish was more than 21%, which was the source of high-quality protein.The fat content in the back muscles of Seriola dumerili and Thunnus albacares was lower.The content of lysine in the back muscle of Seriola dumerili was the highest with an amount of (24.19±3.30) mg/100 g, and the proportion of essential amino acids in the abdomen was higher than that in Oncorhynchus and Thunnus albacares.The contents of K and Ca in the back and abdomen muscles of Seriola dumerili were higher than that of Oncorhynchus and Thunnus albacares.Thirty-two kinds of fatty acids were detected in the back and abdominal muscles of three kinds of fish, and the ratio of polyunsaturated fatty acid to saturated fatty acid was higher than the recommended value, which met the standard of ideal fatty acids.Seven kinds of nucleotides were detected in three kinds of fish, and the contents of inosine monophosphate and adenosine triphosphate in Seriola dumerili were significantly higher than those in Oncorhynchus and Thunnus albacares (P<0.05). The muscles in the back and abdomen of Seriola dumerili are rich in nutrients such as fatty acids and amino acids, which is an excellent source of nutritious food for human beings.

Key words： Seriola dumerili; Oncorhynchus; Thunnus albacares; nutrient composition; quality analysis

参考文献

[1] 徐永江, 王开杰, 姜燕, 等.三种鰤属鱼类肌肉质构特性及营养成分比较分析[J].中国水产科学, 2022, 29(7):1022-1032.
XU Y J, WANG K J, JIANG Y, et al.Comparative analysis of the muscle texture characteristics and nutrient compositions among three Seriola fishes[J].Journal of Fishery Sciences of China, 2022, 29(7):1022-1032.
[2] FAKRIADIS I, SIGELAKI I, PAPADAKI M, et al.Control of reproduction of greater amberjack Seriola dumerili reared in aquaculture facilities[J].Aquaculture, 2020, 519:734880.
[3] KOTZAMANIS Y, FAWOLE F J, BREZAS A, et al.Dietary lysine requirement of greater amberjack juvenile (Seriola dumerili, Risso, 1810)[J].Aquaculture Nutrition, 2021, 27(6):2107-2118.
[4] THAKUR D P, MORIOKA K, ITOH N, et al.Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture[J].Fisheries Science, 2009, 75(6):1489-1498.
[5] HUANG Y M, CHANG W C, HSU C L.Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi[J].Food Research International, 2021, 141:110108.
[6] LEE S H, LEE C L, KO J, et al.The role of food stereotype in hedonic judgment of a delicacy food:A case study of Korean consumers’ liking for sliced raw fish (sashimi)[J].Food Research International, 2022, 162:112028.
[7] MEDEIROS E C, ALMEIDA L M, DE ALMEIDA TEIXEIRA FILHO J G.Computer vision and machine learning for tuna and salmon meat classification[J].Informatics, 2021, 8(4):70.
[8] ESAIASSEN M, JENSEN T K, EDVINSEN G K, et al.Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway[J].Applied Food Research, 2022, 2(1):100033.
[9] 周胜杰, 杨蕊, 于刚, 等.美济礁附近海域3种金枪鱼肌肉成分检测与营养评价[J].南方水产科学, 2021, 17(2):51-59.
ZHOU S J, YANG R, YU G, et al.Muscle composition determination and nutrition evaluation of three tuna species near Meiji Reef[J].South China Fisheries Science, 2021, 17(2):51-59.
[10] PENG Y H, SHI H J, LIU Y Q, et al.RNA sequencing analysis reveals divergent adaptive response to hypo- and hyper-salinity in greater amberjack (Seriola dumerili) juveniles[J].Animals:an Open Access Journal from MDPI, 2022, 12(3):327.
[11] TONE K, NAKAMURA Y, CHIANG W C, et al.Migration and spawning behavior of the greater amberjack Seriola dumerili in eastern Taiwan[J].Fisheries Oceanography, 2022, 31(1):1-18.
[12] SAITO H.Lipid characteristics of two subtropical Seriola fishes, Seriola dumerili and Seriola rivoliana, with differences between cultured and wild varieties[J].Food Chemistry, 2012, 135(3):1718-1729.
[13] DINCER M T, AYDIN I.Comparing proximate composition and fatty acid profile changes of Jinga shrimps (Metapenaeus affinis, H.Milne Edwards, 1837) after frying[J].Deutsche Lebensmittel-Rundschau, 2016, 112(12):547-552.
[14] KÜÇÜKGÜLMEZ A, YANAR Y, ÇELIK M, et al.Fatty acids profile, atherogenic, thrombogenic, and polyene lipid indices in golden grey mullet (Liza aurata) and gold band goatfish (Upeneus moluccensis) from Mediterranean Sea[J].Journal of Aquatic Food Product Technology, 2018, 27(8):912-918.
[15] CALANCHE J, TOMAS A, MARTINEZ S, et al.Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)[J].Food Research International, 2019, 119:126-134.
[16] 宋理平, 胡斌, 冒树泉, 等.澳洲长鳍鳗肌肉基本成分分析与营养价值评价[J].广东海洋大学学报, 2013, 33(3):41-45.
SONG L P, HU B, MAO S Q, et al.Basic components analysis and nutritive value evaluation of muscle of Anguilla reinhardtii[J].Journal of Guangdong Ocean University, 2013, 33(3):41-45.
[17] 熊添, 吴燕燕, 李来好, 等.卵形鲳鲹肌肉原料特性及食用品质的分析与评价[J].食品科学, 2019, 40(17):104-112.
XIONG T, WU Y Y, LI L H, et al.Material characteristics and eating quality of Trachinotus ovatus muscle[J].Food Science, 2019, 40(17):104-112.
[18] 周聃, 徐坤华, 赵巧灵, 等.2种大洋性金枪鱼赤身营养价值分析与评价[J].食品与发酵工业, 2014, 40(11):14-18.
ZHOU D, XU K H, ZHAO Q L, et al.Nutritional components analysis and quality evaluation of akami of two kinds of ocean tuna[J].Food and Fermentation Industries, 2014, 40(11):14-18.
[19] BAO S M, ZHUO L Y, QI D L, et al.Comparative study on the fillet nutritional quality of diploid and triploid rainbow trout (Oncorhynchus mykiss)[J].Aquaculture Reports, 2023, 28:101431.
[20] LIU Y L, YAN Y, HAN Z, et al.Comparative effects of dietary soybean oil and fish oil on the growth performance, fatty acid composition and lipid metabolic signaling of grass carp, Ctenopharyngodon idella[J].Aquaculture Reports, 2022, 22:101002.
[21] 廖月琴, 吴盈茹, 杜琪, 等.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.
LIAO Y Q, WU Y R, DU Q, et al.Analysis and evaluation of fresh and air-dried hairtail muscle quality and nutritional components[J].Food and Fermentation Industries, 2023, 49(1):185-191.
[22] TIMILSENA Y P, WANG B, ADHIKARI R, et al.Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation:A review[J].Food Hydrocolloids, 2017, 69:369-381.
[23] GONZÁLEZ A, MARTÍNEZ M L, PAREDES A J, et al.Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation[J].Powder Technology, 2016, 301:868-875.
[24] LEE H, PARK W J.Unsaturated fatty acids, desaturases, and human health[J].Journal of Medicinal Food, 2014, 17(2):189-197.
[25] 钟绮媚, 张晶晶, 杨志友, 等.不同ω-3多不饱和脂肪酸对斑马鱼阿尔茨海默病模型记忆损伤和神经病理学变化影响[J].广东海洋大学学报, 2022, 42(4):118-128.
ZHONG Q M, ZHANG J J, YANG Z Y, et al.Effects of different ω-3 polyunsaturated fatty acids on memory impairment and neuropathological changes in zebrafish Alzheimer’s disease model[J].Journal of Guangdong Ocean University, 2022, 42(4):118-128.
[26] DROUIN G, RIOUX V, LEGRAND P.The n-3 docosapentaenoic acid (DPA):A new player in the n-3 long chain polyunsaturated fatty acid family[J].Biochimie, 2019, 159:36-48.
[27] 郑振霄, 戴志远, 彭茜.海豹油n-3PUFA富集过程中品质及挥发性物质的变化[J].中国食品学报, 2021, 21(1):334-340.
ZHENG Z X, DAI Z Y, PENG X.The changes of quality and volatile substance of the seal oil during the n-3PUFA enrichment processing[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(1):334-340.
[28] BIERY L, PAULY D.A global review of species-specific shark-fin-to-body-mass ratios and relevant legislation[J].Journal of Fish Biology, 2012, 80(5):1643-1677.
[29] ULBRICHT T L V, SOUTHGATE D A T.Coronary heart disease:Seven dietary factors[J].The Lancet, 1991, 338(8773):985-992.
[30] KASOZI N, IWE G, SADIK K, et al.Dietary amino acid requirements of pebbly fish, Alestes baremoze (Joannis, 1835) based on whole body amino acid composition[J].Aquaculture Reports, 2019, 14:100197.
[31] SHI L F, HAO G X, CHEN J, et al.Nutritional evaluation of Japanese abalone (Haliotis discus hannai Ino) muscle:Mineral content, amino acid profile and protein digestibility[J].Food Research International, 2020, 129:108876.
[32] 张艳霞, 谢成民, 周纷, 等.两种养殖模式大黄鱼肌肉营养价值评价及主体风味物质差异性分析[J].食品科学, 2020, 41(8):220-227.
ZHANG Y X, XIE C M, ZHOU F, et al.Evaluation of muscle nutritional value and differences in main flavor substances of Pseudosciaena crocea in two cultivation modes[J].Food Science, 2020, 41(8):220-227.
[33] RAMOS-PINTO L, MARTOS-SITCHA J A, REIS B, et al.Dietary tryptophan supplementation induces a transient immune enhancement of gilthead seabream (Sparus aurata) juveniles fed fishmeal-free diets[J].Fish & Shellfish Immunology, 2019, 93:240-250.
[34] 姚轶俊, 李枝芳, 王博, 等.4种杂粮提取物组分分析及体外降脂功能评价[J].中国粮油学报, 2022, 37(5):79-86.
YAO Y J, LI Z F, WANG B, et al.Composition analysis of extracts from four kinds of coarse cereals and evaluation of in vitro lipid-lowering function[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(5):79-86.
[35] 高学慧, 张小军, 余海霞, 等.小黄鱼和棘头梅童鱼肌肉营养成分分析及品质评价[J].浙江大学学报(理学版), 2020, 47(3):362-369.
GAO X H, ZHANG X J, YU H X, et al.Analysis and evaluation of the nutritional components in the muscle of Pseudosciaena polyactis and Collichthys lucidus[J].Journal of Zhejiang University (Science Edition), 2020, 47(3):362-369.
[36] DING T, SONG G, LIU X R, et al.Nucleotides as optimal candidates for essential nutrients in living organisms:A review[J].Journal of Functional Foods, 2021, 82:104498.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司