文章摘要
房景辉,何为,毛玉泽,方建光,蒋增杰,高亚平,蔺凡,杜美荣,梁博.桑沟湾标准化与传统养殖模式海带的营养成分比较.渔业科学进展,2021,42(2):170-175
桑沟湾标准化与传统养殖模式海带的营养成分比较
A comparison of nutrients in kelp cultured in standardized and traditional long-line modes in Sanggou Bay
投稿时间:2020-01-09  修订日期:2020-02-13
DOI:
中文关键词: 标准化养殖  传统养殖  海带  营养成分
英文关键词: Standardized cultivation  Traditional cultivation  Saccharina japonica  Nutrients
基金项目:
作者单位
房景辉 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
何为 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071上海海洋大学水产与生命学院 上海 201306 
毛玉泽 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
方建光 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
蒋增杰 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
高亚平 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
蔺凡 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
杜美荣 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
梁博 中国水产科学研究院黄海水产研究所 青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071上海海洋大学水产与生命学院 上海 201306 
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中文摘要:
      采用常规分析方法,对桑沟湾同一海域标准化养殖模式和传统养殖模式下海带(Saccharina japonica)产品的主要营养成分进行了分析比较。结果显示,2种养殖模式下海带的水分含量均高于88%,差异不显著;蛋白质含量差异不显著,而可溶性蛋白含量差异显著;脂肪含量均较低且二者差异不显著。标准化养殖模式下海带的必需氨基酸含量(除赖氨酸外)和呈味氨基酸含量均高于传统养殖模式,其中,谷氨酸含量最高,分别为1.75%和1.27%。2种养殖模式下的海带各种脂肪酸含量较低,均低于1%。标准化养殖模式下海带的Zn、Mg、Na和K 4种矿物质元素的平均含量都略高于传统养殖模式。标准化养殖模式下海带的可溶性糖含量显著高于传统养殖模式,褐藻胶含量分别为22.66%和21.27%,标准化养殖模式略高。研究表明,与传统养殖模式相比,标准化养殖模式海带产品的蛋白质、氨基酸、脂肪酸、矿物质元素、可溶性糖及褐藻胶等含量较高,显著提高了海带产品的营养和品质,同时,也提高了其作为食品和工业原料的价值,桑沟湾标准化海带养殖模式表现出显著优势。
英文摘要:
      The primary nutrients in kelp (Saccharina japonica) products cultivated under standardized and traditional long-line modes in the waters of Sanggou Bay, Shandong Province, were analyzed and compared. The results showed there was no significant difference in the moisture content of the kelp produced by the two methods, and in both cases, the moisture content was higher than 88%. The cultivation method did not significantly affect the total protein content of the kelp, but the soluble protein level was significantly different between the two methods. The fat content was low in all the kelp samples, and the difference between the products of the two cultivation methods was not significant. The essential amino acid content (except lysine) of kelp from the standardized cultivation method was higher than that from the traditional method. The amino acids responsible for flavor were higher in kelp produced by the standardized method than in kelp produced by traditional cultivation. Glutamic acid content in kelp from standardized production was high (1.75%) in comparison to other amino acids (1.27%). The fatty acid content of kelp from both cultivation modes was lower than 1%. The average levels of zinc, magnesium, sodium, and potassium in kelp from standardized cultivation were higher than traditionally produced kelp. Additionally, the soluble sugar content of kelp from standardized cultivation was significantly higher than that from traditional cultivation. The alginate content was 22.66% and 21.27% in the standardized cultivation and traditional cultivation modes, respectively. The results showed that the protein, amino acid, fatty acid, mineral elements, soluble sugar, and alginate contents in kelp produced by standardized cultivation were all higher than in kelp grown the traditional way. Therefore, the nutrient value and quality of kelp products were significantly better, when produced by standardized cultivation. The value of kelp products for food and industrial raw materials was also higher. Therefore, the standardized kelp cultivation method in Sanggou Bay has significant advantages.
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