| 草鱼脆化过程中肌肉胶原蛋白、矿物质含量和脂肪酸组成变化 |
| |
| 引用本文： | 伍芳芳,林婉玲,李来好,杨贤庆,郝淑娴,杨少玲,胡 晓,王锦旭,魏 涯.草鱼脆化过程中肌肉胶原蛋白、矿物质含量和脂肪酸组成变化[J].食品科学,2015,36(10):86-89. |
| |
| 作者姓名： | 伍芳芳 林婉玲 李来好 杨贤庆 郝淑娴 杨少玲 胡 晓 王锦旭 魏 涯 |
| |
| 作者单位： | 1.中国水产科学研究院南海水产研究所，农业部水产品加工重点实验室，国家水产品加工技术研发中心，
广东 广州 510300；2.上海海洋大学食品学院，上海 201306 |
| |
| 基金项目： | 国家自然科学基金青年科学基金项目（31401625）；广州市珠江科技新星专项（2014J2200019）；
中央级公益性科研院所基本科研业务费专项（2013ZD04）；农业部水产品加工重点实验室开放基金项目（nybjg201202） |
| |
| 摘 要： | 研究草鱼脆化过程中主要营养成分的变化规律，在草鱼脆化养殖过程中定期采样，比较研究不同脆化周期的鱼肉胶原蛋白、矿物质含量和脂肪酸组成变化。对不同采样期的鱼肉，采用石墨炉原子吸收光谱法测定肌肉矿物质含量，气相色谱-质谱联用技术测定肌肉脂肪酸组成。结果显示，普通草鱼肌肉的胶原蛋白含量为1.02 g/100 g，显著低于脆肉鲩。与普通草鱼相比，脆化后肌肉的钙、镁的含量分别增加了269.43%、46.05%，但铁、铜元素的含量分别下降了85.59%和23.08%，肌肉的锌、铬和镉含量差异不显著（P＞0.05）。不同脆化周期的肌肉中共检出17 种脂肪酸，多不饱和脂肪酸总量与饱和脂肪酸总量的比值为0.74～1.46，其中以普通草鱼最高。随着脆化时间的延长，肌肉的多不饱和脂肪酸总量、二十碳五烯酸和二十二碳六烯酸总量均有所下降。研究表明在草鱼脆化过程中肌肉胶原蛋白和钙、镁含量显著增加，铁、铜含量和多不饱和脂肪酸总量有所下降。
|
| 关 键 词： | 脆肉鲩 胶原蛋白 矿物质含量 脂肪酸组成 草鱼 |
Changes in Muscle Collagen Content,Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process |
| |
| WU Fangfang,LIN Wanling,LI Laihao,YANG Xianqing,HAO Shuxian,YANG Shaoling,HU Xiao,WANG Jinxu,WEI Ya.Changes in Muscle Collagen Content,Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process[J].Food Science,2015,36(10):86-89. |
| |
| Authors: | WU Fangfang LIN Wanling LI Laihao YANG Xianqing HAO Shuxian YANG Shaoling HU Xiao WANG Jinxu WEI Ya |
| |
| Affiliation: | 1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National R & D Center for Aquatic Product Processing,
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China |
| |
| Abstract: | This research aimed to study the changes in main nutritional components during the crisping process of grass carp
(Ctenopharyngodon idellus, which was cultured under specific conditions to obtain crisp grass carp). Samples were acquired
periodically and the differences in muscle collagen content, mineral contents and fatty acid composition during the entire
crisping process were compared. Muscles in different crisping periods were taken for determination of mineral elements
by graphite furnace atomic absorption spectroscopy (GFAAS) and fatty acid composition by gas chromatography-mass
spectrometry (GC-MS). The results showed that the collagen content of grass carp was 1.02 g/100 g, which was significantly
lower than that of crisp grass carp (C. idellus C. et V). Compared with those in grass carp, the contents of Ca and Mg in crisp
grass carp were increased by 269.43% and 46.05%, respectively, while the contents of Fe and Cu in crisp grass carp were
decreased by 85.59% and 23.08%, respectively. However, there were no significant differences in the contents of Zn, Cr and
Cd among all the samples examined (P > 0.05). A total of 17 kinds of fatty acids in the muscles collected in different crisping
periods were detected. The ratios of ΣPUFA to ΣSFA ranged from 0.74 to 1.46 and showed the highest value in grass carp.
Meanwhile, the ratios of ΣPUFA and Σ(EPA + DHA) were decreased. The present study indicated that the contents of
muscle collagen, and Ca and Mg were significantly increased while the contents of Fe and Cu and the total amount of PUFAs
were decreased during the crisping process of grass carp. |
| |
| Keywords: | crisp grass carp collagen mineral content fatty acid composition grass carp |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
