虹鳟鱼骨营养成分分析

对虹鳟鱼骨中总蛋白、胶原蛋白、总氨基酸、脂肪与矿物质等营养成分进行分析检测。结果表明:虹鳟鱼骨中总蛋白、胶原蛋白、总氨基酸、脂肪、灰分含量分别为21.32%、4.56%、19.08%、18.38%、11.93%,其中必需氨基酸为22.03%;鱼骨中不饱和脂肪酸和饱和脂肪酸含量分别为13.36g/100g,5.25g/100g,其中二十碳五烯酸(EPA)+二十二碳六烯酸(DHA)含量为3.36g/100g,占脂肪酸含量的18.05%;虹鳟鱼骨中钙、磷、钠、钾含量较高,分别为50252.58mg/kg、32893.20mg/kg、2080.52mg/kg、1113.89mg/kg,同时还含有铁、锌、锰等多种微量元素。虹鳟鱼骨营养丰富,颇具开发利用价值。     

鳀鱼营养成分分析与评价

为了进一步了解鳀鱼的营养价值,提高鳀鱼的附加值,该研究对其主要营养成分、氨基酸、脂肪酸以及矿物元素含量进行了检测分析,并对其营养价值进行了评价.结果表明:鳀鱼水分、粗蛋白、粗脂肪和灰分质量分数分别为75.67％、16.38％、5.05％和2.31％.鳀鱼中共检测出17种氨基酸,必需氨基酸与氨基酸总量组成比例(EAA/T...     

福建长乐海蚌保护区海蚌软体部的营养成分分析与评价

测定分析福建长乐海蚌保护区海蚌软体部的营养成分,并与其他经济双壳类海洋贝类进行比较。结果表明,海蚌软体部（鲜质量）中水分、粗蛋白、粗脂肪、灰分的含量分别为79.87%、12.07%、0.58%和5.47%。海蚌软体部（干质量）中检测出18 种氨基酸,总量为63.37%,其中必需氨基酸总量为26.23%,占氨基酸总量的41.39%,呈味氨基酸总量为25.46%,占氨基酸总量的40.18%。必需氨基酸与非必需氨基酸的比值为70.62%。支链氨基酸和芳香氨基酸含量比值为2.77。按照氨基酸评分和化学评分计算结果,海蚌软体部的第一限制性氨基酸为色氨酸,第二限制性氨基酸为蛋氨酸＋胱氨酸。必需氨基酸指数为78.53,构成比例符合联合国粮食与农业组织/世界卫生组织规定的优质蛋白质标准。海蚌软体部检测出16 种脂肪酸,其中包括7 种饱和脂肪酸、5 种单不饱和脂肪酸和4种多不饱和脂肪酸;不饱和脂肪酸含量占脂肪酸总量的68.19%;多不饱和脂肪酸占脂肪酸总量的34.45%,其中二十碳五烯酸和二十二碳六烯酸共占多不饱和脂肪酸的95.56%。海蚌软体部含有较丰富的磷、钙、镁等常量元素和铁、锌等微量元素,以及少量硒、铜、铬、钴等11 种微量元素。营养品质评价结果表明：海蚌软体部具有较高的食用价值与保健作用。     

秘鲁鱿鱼不同组织营养成分分析与评价

为实现秘鲁鱿鱼资源的高值化利用,分析秘鲁鱿鱼不同组织(头部、肌肉、内脏、眼部和颈部)的基本营养组成、氨基酸组成、脂肪酸组成和矿物质元素含量,比较其不同组织的营养特性.结果表明,秘鲁鱿鱼不同组织之间营养组成存在显著差异.不同组织水分含量均在75％以上,眼部水分含量最高(84.85％);肌肉的粗蛋白含量最高(18.21％)...     

鳡鱼肌肉营养成分测定及评价

分析评价了配合饲料网箱养殖鳡鱼肌肉的一般营养成分、氨基酸、脂肪酸和矿物质含量。结果表明：鳡鱼的平均含肉率为74.69%,肌肉中的水分、蛋白质、脂肪和灰分含量分别为72.87%、18.61%、6.60%和1.10%;17 种氨基酸总量为75.87%,其中呈味氨基酸含量总量高至28.91%,赖氨酸含量最高为7.76%,必需氨基酸指数为94.08;鳡鱼肌肉中共检出18 种脂肪酸,包括神经酸,其中单不饱和脂肪酸含量为57.07%,多不饱和脂肪酸含量为19.54%,n-3与n-6系列脂肪酸比值为1.21,二十碳五烯酸和二十二碳六烯酸总量达到8.67%。肌肉中所测10 种矿质元素,硒含量丰富。配合饲料养殖鳡鱼肌肉营养价值很高,其脂肪与蛋白质质量优于野生鳡鱼与饵料鱼养殖鳡鱼。     

不同海域野生海参体壁营养成分的比较分析

探究不同海域野生海参的营养功能成分,为野生海参的综合开发利用提供参考,本文对糙刺参、黄玉参、土耳其米刺参以及冰岛红参等四种海参体壁中基本营养成分、氨基酸组成、脂肪酸组成、矿物质含量等进行检测、分析和评价。结果表明,四种海参的共同点为高蛋白、低脂肪。其中,土耳其米刺参蛋白含量最高,脂肪含量最低;黄玉参的海参多糖和灰分含量均最高;冰岛红参的海参皂苷含量最高。四种海参均含有17种氨基酸,且鲜味氨基酸与药效氨基酸含量丰富;必需氨基酸含量占比13.78%～20.27%,其中冰岛红参的必需氨基酸含量最高。根据氨基酸评分（AAS）和化学评分（CS）,四种海参的第一限制性氨基酸均为赖氨酸。四种海参的SFA占总脂肪酸的质量分数在23.84%～36.24%之间,均以棕榈酸（C16:0）和硬脂酸（C18:0）为主;不饱和脂肪酸占比在56.39%～72.93%之间,其中冰岛红参含量最高。在四种海参的常量元素中,除土耳其米刺参以外,其余三种海参均以钙元素含量最高,微量元素中,含量最高的均是铁元素。通过比较分析表明：不同海域野生海参富含人体需要的多种营养,具有不同的食用价值和开发利用前景。     

菏泽不同产地牡丹叶营养成分分析与评价

采用凯氏定氮法、索氏抽提法、原子吸收光谱法等对菏泽三个不同产地牡丹叶基本营养及活性成分、氨基酸、矿物质的种类和含量进行测定及营养评价,为其进一步研究及开发利用奠定基础。结果表明:郓城牡丹叶的蛋白质、必需氨基酸、药用氨基酸含量最高,分别为21.9%、8.01 g/100 g、12.61 g/100 g,其必需氨基酸指数(Essential amino acid index,EAAI)为0.79,为可用蛋白源;成武牡丹叶总脂肪酸含量最高为0.4400%;曹县牡丹叶维生素C和钙含量最高,分别为54.8 mg/100 g和1.51 g/100 g。牡丹叶中人体必需的营养成分含量丰富、构成合理,不同产地牡丹叶营养及活性成分呈现出一定差异性,可根据开发产品的需求选择原料产地。     

菲牛蛭营养成分分析与评价

通过对菲牛蛭营养成分进行测定,评价其营养价值。结果表明:菲牛蛭粗蛋白含量为16.7%、灰分为1.33%、粗脂肪为1.35%、水分含量为80.55%;菲牛蛭冻干粉17种氨基酸总量为66.09%,必需氨基酸含量为24.37%,非必需氨基酸含量为41.72%,药用氨基酸含量为43.44%;必需氨基酸/总氨基酸的值为36.87%,必需氨基酸/非必需氨基酸的值为58.41%,药用氨基酸/总氨基酸的值为65.73%;氨基酸组成比例平衡、评分好、药用氨基酸丰富;菲牛蛭冻干粉中18种脂肪酸的总量为27.86 mg/g,必需脂肪酸为5.49 mg/g,饱和脂肪酸的为12.92 mg/g,不饱和脂肪酸为15.13 mg/g,不饱和脂肪酸占比高于50%,对心脑血管健康有积极意义。菲牛蛭冻干粉5种矿物元素总量为16.804 mg/g,镁、钙、铁、锌、铜含量分别为12.044、2.357、1.015、1.362、0.026 mg/g,含量丰富。菲牛蛭具有良好的营养保健价值。     

金鲳鱼营养成分分析与评价

采用通用方法分析金鲳鱼的营养成分,评价其营养价值,为金鲳鱼的综合利用提供参考.结果显示:金鲳鱼含16种常见氨基酸,其中7种是人体必需氨基酸.第一限制性氨基酸为色氨酸(Trp),第二限制性氨基酸为蛋氨酸(Met),必需氨基酸比例比较均衡,符合WHO/FAO的标准.金鲳鱼中不饱和脂肪酸(UFA)含量显著高于饱和脂肪酸(SFA)含量;单不饱和脂肪酸总量高于多不饱和脂肪酸总量,其中棕榈酸和油酸含量最高;富含亚油酸、DHA和EPA.综上,金鲳鱼营养丰富,具有较好的食用价值、保健作用和综合开发利用价值.     

甘肃两种传统发酵豆豉营养成分分析

对甘肃陇南、庆阳两地传统发酵豆豉中的基本营养成分、氨基酸、脂肪酸和矿物质进行测定。结果表明：庆阳豆豉水分含量为47.24 g/100 g,脂肪含量为9.19 g/100 g,灰分含量为9.80 g/100 g,氨基酸态氮为0.78 g/100 g,氯化物含量为5.19%,总酸含量为0.20 g/kg,蛋白质含量为53.51 g/100 g;陇南豆豉的水分含量为43.96 g/100 g,脂肪含量为2.09 g/100 g,灰分含量为24.79 g/100 g,氨基酸态氮为1.16 g/100 g,氯化物含量为5.92%,总酸含量为0.20 g/kg,蛋白质含量为32.51 g/100 g。两种豆豉都含有16种氨基酸,以谷氨酸和脯氨酸含量较高,两种豆豉的第一限制性氨基酸均为苏氨酸。庆阳豆豉含有14种脂肪酸,陇南豆豉含有16种脂肪酸,含量较高的脂肪酸均为亚油酸、亚麻酸和油酸,两种豆豉样品中均含有Ca、Mg、Cu、Fe等12种矿物质,含量均存在显著性差异（P<0.05）。本研究可为甘肃传统发酵豆豉的品质评价和调控提供参考。     

山泉水人工养殖金鳟鱼卵及鱼皮营养成分的测定与分析

为了开发利用金鳟（Oncorhynchus mykiss）鱼卵和鱼皮,对养殖的金鳟鱼卵和鱼皮营养成分进行测定。结果表明：鱼卵和鱼皮均含有18 种氨基酸,鱼卵中必需氨基酸（essential amino acids,EAA）含量/氨基酸总量（amount of amino acid,TAA）为43.0%,EAA/非必需氨基酸（non-essential amino acids,NEAA）含量为75.5%,鱼皮中EAA/TAA为20.7%,EAA/NEAA为26.0%,但鲜味氨基酸（delicious amino acid,DAA）含量/TAA较高（50.1%）,且DAA以甘氨酸（Gly）含量（180.0 mg/g）最高;鱼卵和鱼皮中分别含有22 种和18 种脂肪酸,鱼卵和鱼皮的不饱和脂肪酸总量分别为83.11%和66.96%,且多不饱和脂肪酸总量分别为58.51%和29.55%,鱼卵中二十碳五烯酸和二十二碳六烯酸总量为16.53%,高于鱼皮（2.90%）;鱼卵中P含量最高,Mn含量最低,分别为10 520.00、1.79 mg/kg;鱼皮中Ca含量最高,Mn含量最低,分别为9 199.03、0.50 mg/kg;鱼卵中Mg、P、Cu、Zn、Mn和Se含量显著高于鱼皮,而K、Ca和Fe含量明显低于鱼皮。本研究说明鱼卵属优质蛋白源,鱼皮含有丰富的胶原蛋白,且鱼卵和鱼皮中均含有丰富的矿物质和不饱和脂肪酸,具有较大的潜在开发利用价值。     

Effect of Different Cooking Methods on Minerals,Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

In this study, the influence of four cooking methods (baking, boiling, microwaving, and frying) on the nutritional value of rainbow trout was determined. Proximate, fatty acid composition, vitamin, mineral contents, and nutritional quality indices of rainbow trout were investigated (i.e., before and after cooking treatments). In all samples, there was reduction of total n-3 than raw fish fillets. Considering overall nutritional quality indices, vitamin, and mineral contents; baking and boiling were the best cooking methods among other methods used in this study.     

双重实时荧光PCR法鉴别大西洋鲑鱼和虹鳟鱼

目的建立双重实时荧光PCR法同时鉴别大西洋鲑鱼和虹鳟鱼的检测方法。方法在现有单一物种检测方法的基础上,应用多重实时荧光PCR检测技术对大西洋鲑鱼和虹鳟鱼同时进行检测,并对PCR反应时间和反应温度进行优化。结果该方法通过1管PCR反应实现对大西洋鲑鱼和虹鳟鱼的同时鉴别,反应时间缩短至1 h以内,方法的特异性好,灵敏度可达到0.1%(DNA质量分数)。结论该方法检测效果好、时间短、成本低,可为监管部门解决三文鱼市场监管问题提供技术手段。     

Nutritional profile of restructured beef steak with added walnuts

Amino acid, fatty acid profile, cholesterol, vitamin E and mineral contents were assessed in restructured beef steak with 20% added walnut (20W). Compared with control restructured beef steak (0% added walnut), the product with added walnut presented a lower (P < 0.05) lysine/arginine ratio, larger (P < 0.05) quantities (mg/100 g product) of monounsaturated (MUFA) and n3 polyunsaturated (PUFA) fatty acids (mainly -linolenic acid), a lower (P < 0.05) n6/n3 PUFA ratio and a higher (P < 0.05) polyunsaturated/saturated fatty acid ratio. The replacement of raw meat material by walnut reduced (P < 0.05) the cholesterol content and increased (more than 400 times) the amount of γ-tocopherol. Iron, calcium, magnesium and manganese contents of 20W sample were greater (P < 0.05) than in the control. Some changes induced by added walnut in the nutritional quality of the restructured product may present health benefits.     

Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed

Wholegrain and refined (white) wheat breads were prepared with the addition of high-oleic sunflower seed at various levels (8%, 12%, 16% flour basis). The nutritive value of breads was determined by measuring the chemical composition, including the mineral content, the fatty acid composition (saturated, monounsaturated, polyunsaturated, linoleic and linolenic acids) and the contents of tocopherols (α-, β-, γ-, δ-). The obtained data were used to estimate the intakes of nutrients and compare them to the dietary reference intakes (DRIs). The breads made with the addition of sunflower seed were sensorially acceptable, containing significantly more tocopherols, fat, essential fatty acids, crude fibre, copper and zinc. It was estimated that wholegrain supplemented breads would contribute to the corresponding DRIs in the range 33.7–40.8% (adults) for copper and 4.7–18.4% (males), i.e. 6.4–25.3% (females) for zinc, 18.3–26.8% (males), i.e. 25.9–37.9% (females) for linoleic (omega-6) acid, 7.4–7.6% (males), i.e. 10.7–11.0% (females) for alpha-linoleic (omega-3) acid.     

Influence of environmental temperature on composition of lipids in edible flesh of rainbow trout (Oncorhynchus mykiss)

The adaptative changes in the fatty acid composition of the main lipid classes in rainbow trout (Oncorhynchus mykiss) edible flesh in response to environmental variation in water temperature were investigated. The research was carried out on intensively farmed trout sampled at different times of the year. Neutral lipids (NL), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were separated using flash chromatography. Compared with summer acclimatisation, a decrease in neutral lipids of about 19% was observed in winter, accompanied by increases in phosphatidylethanolamine and phosphatidylcholine of about 41 and 29%, respectively. The metabolic adjustment in cold adaptation caused an increase in the levels of unsaturated fatty acids and monoenes of the oleic acid ω9 family and an increase in the levels of unsaturated fatty acids of the linoleic acid ω3 family. At the same time a reduction in the levels of saturated and monounsaturated fatty acids of the oleic acid ω9 family was observed. This pattern turned out to be particularly evident in phosphatidylcholine. The net result of these changes in composition was a significant increase in the polyunsaturated/saturated and polyunsaturated/monoenic fatty acid ratios in the edible flesh. Copyright © 2003 Society of Chemical Industry     

Nutritional composition of the kernels from Canarium album L.

The kernels from Canarium album L. (also called Chinese olive), largely cultivated in the southeast of China, were analyzed for their nutritional composition. The kernels had a high percentage of fats (52.8%) and proteins (29.5%). Soxhlet extracted kernel oil presented acid, iodine and saponification values of 0.56, 84.6 and 192, respectively. Gas chromatography–mass spectroscopy (GC–MS) analysis of kernel oil revealed that oleic acid (30.5%) and linoleic acid (41.8%) were the major unsaturated fatty acids, while palmitic acid (18.0%), stearic acid (7.83%) and arachidic acid (0.39%) were the main saturated ones. Potassium, calcium and magnesium were the predominant mineral elements present in the kernels. Sodium, iron, manganese and zinc were also detected in appreciable amounts. The kernel proteins were rich in arginine, glutamic and aspartic acids (3.19%, 5.02% and 2.47%, respectively) while the limiting amino acids were methionine and lysine.     

Nutritional quality of important food legumes

The proximate composition, mineral constituents and amino acid profile of four important legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their nutritional performance. Significant (P < 0.05) variations existed among the legumes with respect to their proximate composition, mineral constituent and amino acid profile. Lentil was found to be a good source of protein, while cowpea was good in ash among the grain legumes tested. All four types of legumes were also better suppliers of mineral matter, particularly potassium, phosphorus, calcium, copper, iron, and zinc. However, the concentrations of various mineral constituents was not in good nutritional balance. It was concluded that the four legumes tested were rich in lysine, leucine and arginine and can fulfil the essential amino acid requirement of human diet except for S-containing amino acids and tryptophan. In order to make good, the deficiency of certain essential amino acids in legume protein, they must be supplemented with other vegetables, meat and dairy products (e.g., Whey, yogurt).     

Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet

The present study was conducted to evaluate the combined effect of low‐dose gamma irradiation (1, 3 and 5 kGy) and frozen storage (5 months at ?20 °C) on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. Our statistical analysis showed that irradiation process and frozen storage time had a significant effect (P < 0.05) on total volatile nitrogen (TVN), peroxide value (PV), thiobarbituric acid (TBA) and pH. The level of all of these factors increased with increasing frozen storage time. At the end of the fifth month of frozen storage, the lowest and the highest level of TVN, PV and TBA were corresponding to the irradiated samples at 3 and 5 kGy, respectively. In terms of the overall acceptability of their texture, odour, colour and taste, irradiated samples at 3 kGy had the best quality and remained acceptable after 5 months frozen storage. The optimum dose of gamma radiation of rainbow trout fillets according to chemical and sensory analysis was obtained at 3 kGy.     

大西洋三文鱼和虹鳟鱼双重PCR检测方法的建立及应用

为了实现大西洋三文鱼和虹鳟鱼的物种掺假快速检测,本研究建立了一种基于双重PCR（普通和荧光）的物种鉴定方法。通过序列分析,分别基于线粒体COⅠ和Cyt b基因设计大西洋三文鱼和虹鳟鱼特异性引物,验证引物的特异性并对双重PCR反应体系进行优化,建立大西洋三文鱼和虹鳟鱼的双重PCR快速鉴定方法。利用本研究设计的引物,仅大西洋三文鱼和虹鳟鱼可以分别扩增出108 bp和207 bp的特异性条带,而其他23种非目标物种均未有扩增条带。经验证,在双重PCR反应体系中,大西洋三文鱼和虹鳟鱼引物的最佳添加量分别为0.1和0.4 μmol/L,熔解温度分别约为81.5 ℃和85 ℃。利用该方法从29份市售“三文鱼”样品中检测到6份大西洋三文鱼和3份虹鳟鱼,且与DNA条形码比对结果一致。本研究建立的大西洋三文鱼和虹鳟鱼双重PCR（普通和荧光）鉴定方法具有良好的特异性和适用性,为大西洋三文鱼和虹鳟鱼物种鉴定提供了可靠的技术手段。