| 邹朝阳,赵峰,王志,欧帅,王轰,李国栋,周德庆.大菱鲆不同部位营养与质构品质分析评价.渔业科学进展,2019,40(6):186-195 |
| 大菱鲆不同部位营养与质构品质分析评价 |
| Analysis and Evaluation of Nutrition and Texture Quality in Different Parts of Turbot (Scophthalmus maximus) |
| 投稿时间：2019-01-15 修订日期：2019-02-25 |
| DOI：10.19663/j.issn2095-9869.20190115001 |
| 中文关键词: 大菱鲆 不同部位 营养 质构 品质 评价 |
| 英文关键词: Scophthalmus maximus Different parts Nutrition Texture Quality Evaluation |
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| 中文摘要: |
| 以大菱鲆(Scophthatmus maximus)为研究对象，系统比较分析了其背部、腹部、胸腔部、尾部、裙边和鱼皮的基本营养成分、胶原蛋白含量、氨基酸与脂肪酸组成及质构特性，并进行了营养价值评价，获得了大菱鲆各部位营养与质构品质的基础数据。研究结果显示，不同部位的粗蛋白含量存在差异，鱼皮中含量最高为29.04%，而裙边含量最低为12.99%，与其他部位肌肉差异均极显著(P<0.01)。背部、腹部、胸腔部和尾部的粗蛋白含量分别为18.76%、18.96%、17.91%和18.39%；裙边粗脂肪含量最高达17.47%，脂肪酸种类最多为27种，并且含量达318.09 mg/g，多不饱和脂肪酸的含量为其他部位的3.90~6.76倍，其中亚油酸含量最高(107.26 mg/g)，其次为DHA(64.39 mg/g)和EPA(26.61 mg/g)；鱼皮中胶原蛋白含量达224.69 mg/g，显著高于其余部位(P<0.01)，可作为制备胶原蛋白的原料。各部位中均检测出18种氨基酸，背部、腹部、胸腔部、尾部和裙边中第一限制性氨基酸均为Met+Cys，而在鱼皮中第一限制性氨基酸为Trp；另外，大菱鲆除鱼皮之外，其余各部位氨基酸组成均符合FAO/WHO参考模式标准；通过质构特性分析，发现胸腔部肌肉的硬度、咀嚼性和弹性显著高于其余部位(P<0.05)，口感更佳。 |
| 英文摘要: |
| Turbot is internationally recognized as a high-value edible fish and has become one of the important farmed fish in the northern coast of China; however, its nutritional quality still lacks comprehensive evaluation, and its deep processing rate is too low. To provide fundamental data for the segmentation processing of turbot, the nutritional components, content of collagen, amino acid, fatty acid, and texture characteristics of different parts of turbot, including the dorsum, abdomen, chest, tail, skirt, and skin, were determined. Meanwhile, the nutritional value was also evaluated. The results showed that there were differences in crude protein content from different parts, among which crude protein content of skin was the highest (29.04%) and that of skirt was the lowest (12.99%), both of which were significantly different from that of the other parts (P<0.01): the crude protein content from the dorsum, abdomen, chest and tail was 18.76%, 18.96%, 17.91%, and 18.39%, respectively. The maximum fat content in the skirt was as high as 17.47%, containing the most types of fatty acids (27 kinds), and reached 318.09 mg/g; Polyunsaturated fatty acid (PUFA) was 3.90 to 6.76 times as much as that of the other parts, among which linoleic acid content was the highest (107.26 mg/g), followed by docosahexaenoic acid (DHA) (64.39 mg/g) and eicosapentaenoic acid (EPA) (26.61 mg/g). The skin had the highest level of 224.69 mg/g in collagen (P<0.01), which could be used as a raw material to produce collagen. A total of 18 amino acids were detected in all parts of the turbot. The main limiting amino acids in the dorsum, abdomen, chest, tail, and skirt were all methionine (Met) and cysteine (Cys), while the main limiting amino acid in the skin was tryptophan (Trp). In addition, except for the skin, amino acid compositions in other parts of the turbot were all in line with the ideal pattern described by FAO/WHO. Texture characteristics analysis showed that hardness, chewiness, and elasticity of the abdomen were significantly higher than those of the other parts (P<0.05), which had a better mouthfeel. |
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