不同部位西伯利亚鲟鱼肉的营养成分分析

本研究测定西伯利亚鲟鱼背部肌肉、腹部肌肉和尾部肌肉的基本营养成分、脂肪酸、氨基酸以及矿物元素含量,分析不同部位肌肉的品质差异。结果表明:西伯利亚鲟鱼背部肌肉蛋白含量高于腹部肌肉和尾部肌肉,脂肪、灰分含量则显著低于腹部肌肉和尾部肌肉(p<0.05);氨基酸总量(16.1 g/100 g)及必需氨基酸含量(6.85 g/100 g)均高于腹部肌肉和尾部肌肉。各部位鲜味氨基酸含量基本一致,腹部肌肉鲜味氨基酸比值略高于背部肌肉和尾部肌肉。西伯利亚鲟鱼尾部肌肉和背部肌肉各脂肪酸组成含量均高于腹部肌肉,但差异不显著(p>0.05)。二十碳五烯酸(EPA)含量背部肌肉较高(2.67 mg/g),二十二碳六烯酸(DHA)含量尾部肌肉较高(4.89 mg/g),但不同部位差异不显著(p>0.05)。不同部位肌肉的矿物元素含量存在差异,尾部肌肉中Na、Fe元素含量最高(p<0.05),K元素在背部、尾部的含量均高于腹部(p<0.05),而Ca、Mg、Zn元素在不同部位含量差异不显著(p>0.05)。总体上看,西伯利亚鲟背部肌肉营养价值高于腹部肌肉和尾部肌肉。尾部由于不饱和脂肪酸和Fe含量较背部和腹部高,更易发生脂质氧化而产生腥味。

Analysis on Nutritive Components of Siberian Sturgeon in Different Parts

In order to analyze the nutritional composition of muscle in different parts of sturgeon,and provide a reference for sturgeon deep processing. The experimental determined the basic nutrients,fatty acids,amino acids and mineral elements in the back,belly and tail meat of Siberian sturgeon,and analyzed the differences of muscle quality in different parts. The results showed that fat and ash contents of Siberian sturgeon back muscle were lower and the content of protein was higher(p<0.05). The total amino acid content(16.1 g/100 g)and essential amino acid content(6.85 g/100 g)were higher than that of belly and tail meat. There little difference of the flavor amino acid content,but belly meat flavor amino acid ratio slightly higher than others. Fatty acid content of Siberian sturgeon meat was not significantly different among different parts(p>0.05),while fatty acid contents of tail meat and dorsal meat were higher than that of abdominal meat,with the higher content of Eicosapentaenoic acid(EPA)in back part(2.67 mg/g),and the higher content of Docosahexaenoic acid(DHA)in tail part(4.89 mg/g). There was difference of the mineral elements in different parts. The contents of sodium and iron element were the highest in the tail muscle(p<0.05),and the content of potassium in the back and tail were higher than that in the abdomen(p<0.05). No significant difference was observed of the contents of calcium,magnesium and zinc elements in different parts(p>0.05). In general,the back part was nutritionally higher than abdomen part and tail part. Due to higher unsaturated fatty acid and iron content,the tail part could produce more smell than the back part and the abdomen part.