| 鲐鱼不同部位的营养评价及风味物质分析 |
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| 引用本文： | 刘露,施文正,王锡昌,曹欣,瞿俐俐.鲐鱼不同部位的营养评价及风味物质分析[J].现代食品科技,2016,32(4):210-217. |
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| 作者姓名： | 刘露 施文正 王锡昌 曹欣 瞿俐俐 |
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| 作者单位： | （上海海洋大学食品学院，上海 201306）,（上海海洋大学食品学院，上海 201306）,（上海海洋大学食品学院，上海 201306）,（上海海洋大学食品学院，上海 201306）,（上海海洋大学食品学院，上海 201306） |
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| 基金项目： | 国家自然科学基金（31471685）；国家863计划（2012BAD28B05） |
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| 摘 要： | 本文以鲐鱼为研究对象,分析了鲐鱼不同部位(背肉、腹肉及尾肉)的基本成分、总氨基酸组成及脂肪酸组成,并对其营养价值和风味物质进行了分析。研究表明:不同部位中腹肉脂肪含量最高,为4.2%,背肉含量最少;尾肉蛋白质含量最低,仅为71.26%。总氨基酸组成差异不显著,其中各部位含量最高的氨基酸都为谷氨酸,含量达2.68 g/100 g。背肉中脂肪酸种类最多33种,尾肉最少为26种,各部位中DHA和EPA含量都很高。电子鼻结果表明三个部位的挥发性成分存在差异。背肉中检测出挥发性成分31种,腹肉、尾肉分别为32种和25种;背肉与腹肉中的游离氨基酸含量差异不显著,但和尾肉差异显著。背肉中核苷酸总量显著高于其他2个部位;三个部位都是IMP含量最高,分别为452.71、441.33、448.26 mg/100 g。研究结果将对鲐鱼肉的分类加工及深加工提供一定的参考价值。
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| 关 键 词： | 鲐鱼 不同部位 营养成分 风味物质 |
| 收稿时间： | 2015/4/21 0:00:00 |
Nutritional Assessment and Analysis of Flavor Substances in Different Parts of Pneumatophorus japonicus |
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| LIU Lu,SHI Wen-zheng,WANG Xi-chang,CAO Xin and QU LI-li.Nutritional Assessment and Analysis of Flavor Substances in Different Parts of Pneumatophorus japonicus[J].Modern Food Science & Technology,2016,32(4):210-217. |
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| Authors: | LIU Lu SHI Wen-zheng WANG Xi-chang CAO Xin and QU LI-li |
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| Affiliation: | (College of Food Science, Shanghai Ocean University, Shanghai 201306, China),(College of Food Science, Shanghai Ocean University, Shanghai 201306, China),(College of Food Science, Shanghai Ocean University, Shanghai 201306, China),(College of Food Science, Shanghai Ocean University, Shanghai 201306, China) and (College of Food Science, Shanghai Ocean University, Shanghai 201306, China) |
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| Abstract: | Mackerel was used as the object of this study. The essential components, total amino acid composition, fatty acid composition, nutritive value, and flavor substances of different parts of the fish (dorsal, ventral, and tail muscles) were determined. The results showed that among the parts examined, the highest fat content was seen in ventral muscle (4.2%), and the lowest fat content was seen in dorsal muscle. Tail muscle had the lowest protein content (71.26%). Differences in overall amino acid composition were not significant, and glutamate content was the most abundant amino acid, reaching 268 mg/100 g. The largest and the smallest number of different types of fatty acids were found in the dorsal muscle (33 types) and tail muscle (26 types), respectively, and high DHA and EPA concentrations were found in each part. The electronic nose showed differences in the volatile components of the three parts. There were 31, 32, and 25 kinds of volatile components detected in the dorsal, ventral, and tail muscles, respectively. The free amino acid content of dorsal and ventral muscles were similar, but were significantly different from that of tail muscle. The content of nucleotides in the dorsal muscle was higher than that in the other two parts. Inosine monophosphate (IMP) was the most abundant nucleotide found in the mackerel parts, and the content were 452.71, 441.33, and 448.26 mg/100 g, in the dorsal, ventral, and tail muscles, respectively. These results will provide some reference values for sorting and deep processing of mackerel. |
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| Keywords: | mackerel nutrient content flavor |
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