Food and Fermentation Industries >

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

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

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
Expand
  • 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

Fold

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

Cite this article

LIAO Yueqin , WU Yingru , DU Qi , LIN Huimin , ZHANG Bin , DENG Shanggui , ZHOU Xiaomin . Analysis and evaluation of fresh and air-dried hairtail muscle quality and nutritional components[J]. Food and Fermentation Industries, 2023 , 49(1) : 185 -191 . DOI: 10.13995/j.cnki.11-1802/ts.029576

References

[1] WANG P X, ZENG H L, LIN S L, et al.Anti-fatigue activities of hairtail (Trichiurus lepturus) hydrolysate in an endurance swimming mice model[J].Journal of Functional Foods, 2020, 74:104207.
[2] 李果. 两种经济鱼类即食食品的制备工艺研究[D].青岛:中国海洋大学, 2011.
LI G.Research to the preparation technology of two economic fishes instant food[D].Qingdao:Ocean University of China, 2011.
[3] 揭珍, 徐大伦, 杨文鸽.新鲜带鱼营养成分及风味物质的研究[J].食品与生物技术学报, 2016, 35(11):1 201-1 205.
JIE Z, XU D L, YANG W G.Analysis of nutritional and flavor components in the fresh Trichiurus lepturus muscle[J].Journal of Food Science and Biotechnology, 2016, 35(11):1 201-1 205.
[4] 丁丽丽, 吴燕燕, 李来好, 等.咸带鱼加工过程挥发性风味成分的变化[J].食品科学, 2011, 32(24):208-212.
DING L L, WU Y Y, LI L H, et al.Changes of volatile flavor compounds during salted hairtail(Trichiurus haumela) processing[J].Food Science, 2011, 32(24):208-212.
[5] 孙立春, 陈丽娟, 倪玲, 等.纸型海藻食品的氨基酸构成和模拟胃肠消化特性的研究[J].食品科学, 2012, 33(19):141-145.
SUN L C, CHEN L J, NI L, et al.Amino acid compositions and digestion characteristics in imitative gastrointestinal environments of alga paper foods[J].Food Science, 2012, 33(19):141-145.
[6] FAO/WHO.Energy and protein requirements:report of a Joint FAO/ WHO Ad Hoc Expert Committee[R].FAO Nutrition Meeting Reports Series, 1973:40-73.
[7] 赵亭亭, 张岩, 陈超, 等.3种养殖石斑鱼的肌肉营养成分分析与品质评价[J].渔业科学进展, 2018, 39(6):89-96.
ZHAO T T, ZHANG Y, CHEN C, et al.Analysis of nutrient components and evaluation of nutritive quality in flesh of three species of cultured groupers[J].Progress in Fishery Sciences, 2018, 39(6):89-96.
[8] 李发凯. 东黄海带鱼资源变动的统计研究[D].舟山:浙江海洋大学, 2016.
LI F K.Statistical study on stock dynamics of hairtail in the East China Sea and Yellow Sea[D].Zhoushan:Zhejiang Ocean University, 2016.
[9] HUR H J, KWON Y J.From possession to relationship-an investigation of the consumer-driven anthropomorphism of fashion goods-[J].Journal of the Korean Society of Clothing and Textiles, 2019, 43(6):795-807.
[10] 张进伟, 胡晓, 陈胜军, 等.腌制方式对卵形鲳鲹理化指标及其挥发性风味成分的影响[J].水产学报, 2021, 45(7):1 066-1 079.
ZHANG J W, HU X, CHEN S J, et al.Effects of different curing methods on physicochemical parameters and volatile flavor components of Trachinotus ovatus[J].Journal of Fisheries of China, 2021, 45(7):1 066-1 079.
[11] TENYANG N, PONKA R, TIENCHEU B, et al.Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon[J].Food Chemistry, 2017, 221:1 308-1 316.
[12] 顾赛麒, 鲍嵘斌, 冯媛, 等.肉类和水产制品脂质光氧化机制及其影响因素[J].食品与发酵工业, 2021, 47(24):271-278.
GU S Q, BAO R B, FENG Y, et al.Mechanism and influencing factors of lipid photooxidation in meat and aquatic products[J].Food and Fermentation Industries, 2021, 47(24):271-278.
[13] 顾赛麒, 周洪鑫, 郑皓铭, 等.干制方式对腌腊草鱼脂肪氧化和挥发性风味成分的影响[J].食品科学, 2018, 39(21):1-10.
GU S Q, ZHOU H X, ZHENG H M, et al.Effects of different drying methods on lipid oxidation and volatile flavor components of cured grass carp[J].Food Science, 2018, 39(21):1-10.
[14] AKONOR P T, OFORI H, DZIEDZOAVE N T, et al.Drying characteristics and physical and nutritional properties of shrimp meat as affected by different traditional drying techniques[J].International Journal of Food Science, 2016, 2016:7879097.
[15] 梁吉虹, 陈一萌, 侯娇, 等.Sous Vide加工方法对牦牛肉品质的影响[J].肉类研究, 2020, 34(3):27-33.
LIANG J H, CHEN Y M, HOU J, et al.Effect of sous vide processing on quality of yak meat[J].Meat Research, 2020, 34(3):27-33.
[16] 贾真, 罗章秀, 方婷, 等.不同干燥方式对鲍鱼品质特性的影响[J].食品工业, 2017, 38(6):51-55.
JIA Z, LUO Z X, FANG T, et al.Influence of drying methods on quality properties of abalone[J].The Food Industry, 2017, 38(6):51-55.
[17] 谢小雷, 李侠, 张春晖, 等.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报, 2015, 31(S1):346-354;380.
XIE X L, LI X, ZHANG C H, et al.Effects of different drying methods on physical characteristics of beef jerky[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(S1):346-354;380.
[18] 赵洪雷, 冯媛, 白旭婷, 等.蒸制和炸制对海鲈鱼肉体外消化特性的影响[J].食品与发酵工业, 2020, 46(24):109-114.
ZHAO H L, FENG Y, BAI X T, et al.Effects of steaming and frying on digestive characteristics of Perca fluviatilis muscle in vitro[J].Food and Fermentation Industries, 2020, 46(24):109-114.
[19] LI F, TENG H Y, LIU J, et al.Antenatal taurine supplementation increases taurine content in intrauterine growth restricted fetal rat brain tissue[J].Metabolic Brain Disease, 2014, 29(3):867-871.
[20] 姚海芹, 王飞久, 刘福利, 等.食用海带品系营养成分分析与评价[J].食品科学, 2016, 37(12):95-98.
YAO H Q, WANG F J, LIU F L, et al.Chemical analysis and nutritional assessment of new varieties of Saccharina japonica[J].Food Science, 2016, 37(12):95-98.
[21] 冯东勋, 赵保国.利用必需氨基酸指数(EAAI)评价新饲料蛋白源[J].中国饲料, 1997(7):10-13.
FENG D X, ZHAO B G.Evaluation of new feed protein sources using the essential amino acid index (EAAI) [J].China Feed, 1997(7):10-13.
[22] HENDERSON R J, TOCHER D R.The lipid composition and biochemistry of freshwater fish[J].Progress in Lipid Research, 1987, 26(4):281-347.
[23] PRATO E, BIANDOLINO F.Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea[J].Food Chemistry, 2012, 131(4):1 233-1 239.
[24] 刘昌华, 章建浩, 王艳.鲈鱼风干成熟过程中脂质分解氧化规律[J].食品科学, 2012, 33(5):13-18.
LIU C H, ZHANG J H, WANG Y.Lipolysis and lipid oxidation in perch during curing and air drying ripening[J].Food Science, 2012, 33(5):13-18.
[25] 庄海旗, 刘江琴, 崔燎, 等.南海海域8种金线鱼肌肉的脂肪酸分析[J].现代食品科技, 2018, 34(3):218-225.
ZHUANG H Q, LIU J Q, CUI L, et al.Analysis of muscle fatty acids in eight species of threadfin bream (Nemipteridae) in the South China Sea[J].Modern Food Science and Technology, 2018, 34(3):218-225.
[26] ADILI R, HAWLEY M, HOLINSTAT M.Regulation of platelet function and thrombosis by omega-3 and omega-6 polyunsaturated fatty acids[J].Prostaglandins & Other Lipid Mediators, 2018, 139:10-18.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.