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| 蓝鳍金枪鱼不同部位肌肉的营养与主要风味分析 |
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赵玲1, 胡梦月1, 曹荣2, 刘淇3, 孟凡勇4
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1.中国水产科学研究院黄海水产研究所 山东 青岛 266071;2.中国水产科学研究院黄海水产研究所 山东 青岛 266072;3.中国水产科学研究院黄海水产研究所 山东 青岛 266073;4.山东省中鲁远洋渔业股份有限公司 山东 青岛 266061
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| 摘要: |
| 为科学评价蓝鳍金枪鱼(Thunnus thynnus)不同部位肌肉营养与风味特征，对比分析了其背部和腹部肌肉的基本营养成分、氨基酸组成、脂肪酸组成和挥发性风味物质。结果显示，除灰分外，蓝鳍金枪鱼背部和腹部肌肉的水分、粗蛋白和粗脂肪含量差异显著；背部、腹部粗蛋白含量分别为24.70 g/100 g和18.61 g/100 g；背部、腹部粗脂肪含量分别为19.34 g/100 g和30.29 g/100 g。蓝鳍金枪鱼背部和腹部肌肉氨基酸总量分别达到(22.07±0.74) g/100 g和(16.57±0.47) g/100 g，差异显著(P<0.05)。必需氨基酸与氨基酸总量的比值均在40%左右，必需氨基酸与非必需氨基酸含量的比值均大于60%，接近于FAO/WHO推荐的蛋白质营养评价的理想模式，属于优质蛋白。谷氨酸的含量均最高，其次为天冬氨酸，胱氨酸含量最低。背部和腹部肌肉鲜味氨基酸占氨基酸总量的比例分别为34.93%和35.91%。背部和腹部肌肉中分别检测出24种和29种脂肪酸，各脂肪酸含量差异显著(P<0.05)；饱和脂肪酸中肉豆蔻酸(C14:0)、棕榈酸(C16:0)和硬脂酸(C18:0)的含量高；单不饱和脂肪酸中油酸(C18:1)和二十碳一烯酸(C20:1)含量高；二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)总量占多不饱和脂肪酸总量的88.55%和75.13%。气相离子迁移谱可以有效区分蓝鳍金枪鱼背部和腹部肌肉，共检测到39种挥发性物质，包括醛类、酮类、醇类、酯类、酸类和烯烃及含氮、含硫化合物等；背部肌肉中2-庚酮、2-甲基噻吩、E-2-己烯-1-醇、戊酸、α-蒎烯、丙酸、丁酸丁酯、2-戊基呋喃、丁酸戊酯、二丙基二硫醚、二烯丙基二硫醚、庚酸乙酯、α-松油醇、甲基异丁酮、2-甲基丁醛-D、2-甲基丁醛-M的相对含量较腹部高；腹部肌肉中E-2-戊烯醛、N-亚硝基甲基乙基胺、甲基吡嗪、3-甲基丁醇、二甲苯、三乙胺、E-3-己烯-1-醇、4-甲基-2-戊醇、2-甲基丙酸乙酯、2-丁酮、乙酸乙酯、3-丁烯腈、2, 4, 5-三甲基噻唑的相对含量较高。综上所述，蓝鳍金枪鱼背部和腹部肌肉营养丰富、肉质鲜美，富含n-3多不饱和脂肪酸，风味各异。 |
| 关键词: 蓝鳍金枪鱼 背部肌肉 腹部肌肉 营养 风味 |
| DOI：10.19663/j.issn2095-9869.20211013001 |
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| Analysis of nutrition and major flavor of different muscle parts of Thunnus thynnus |
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ZHAO Ling1, HU Mengyue1, CAO Rong2, LIU Qi3, MENG Fanyong4
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1.Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266071, China;2.Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266072, China;3.Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shandong 266073, China;4.Shandong Zhonglu Oceanic Fisheries Co. Ltd., Qingdao, Shandong 266061, China
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| Abstract: |
| At present, local and foreign research reports on Thunnus thynnus have focused on fishery biology, fishing, and genetic diversity, among others. There are few reports on nutrition and flavor related to the different muscles of T. thynnus. To scientifically evaluate the nutritional quality and major flavor of different muscle parts of T. thynnus, the basic nutritional components, amino acid composition, fatty acid composition, and volatile flavor substances of dorsal and abdominal muscles were compared. Except for ash, the moisture, crude protein, and fat contents varied significantly between the dorsal and abdominal muscles (P<0.05). The moisture contents of the dorsal and abdominal muscles were 57.79 g/100 g and 50.16 g/100 g, respectively. The protein content was 24.70 g/100 g and 18.61 g/100 g, respectively. The protein content of dorsal muscles was 24.70 g/100 g, which was 1.33 times that of the abdomen. The crude fat content of the dorsal muscles was 19.34 g/100 g, and in the abdomen was 30.29 g/100 g, which was 1.57 times that in the dorsal muscles. The crude ash content of dorsal and abdominal muscles was 1.01 g/100 g and 1.08 g/100 g, respectively. Seventeen amino acids were detected in different parts of T. thynnus. The total amino acid content differed significantly between the dorsal (22.07±0.74) g/100 gand abdominal muscles (16.57±0.47) g/100 g. The essential amino acid content of dorsal and abdominal muscles was (8.61±0.29) g/100 g and (6.28±0.17) g/100 g, respectively. The content of glutamate was the highest among the amino acids, followed by aspartic acid, and the content of cystine was the lowest. The ratio of essential amino acids to total amino acids of different muscle parts of T. thynnus was 40%, and the ratio of essential amino acids to nonessential amino acids was >60%, which was close to the ideal protein nutrition evaluation model recommended by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). Thus, the dorsal and abdominal muscles are high-quality proteins. The umami taste of aquatic products is closely related to the content of umami amino acids. Four types of umami amino acids showed the highest content levels, namely glutamic acid, aspartic acid, alanine, and glycine (in descending order of content level). The proportion of umami amino acids in dorsal and abdominal muscles was 34.93% and 35.91%, respectively, both exceeding 30%, which indicated that the dorsal and abdominal muscles of T. thynnus have a delicious quality. In the dorsal and abdominal muscles, 24 and 29 kinds of fatty acids were detected, including 8 and 12 kinds of saturated fatty acids, 6 kinds of monounsaturated fatty acids, and 10 and 11 kinds of polyunsaturated fatty acids, respectively, and there was a significant difference among the contents of different types of fatty acids. The contents of myristic acid, palmitic acid, and stearic acid were higher than those of other saturated fatty acids. The contents of oleic acid and eicosanoic acid were higher in monounsaturated fatty acids. The total content of eicosapentaenoic acid and docosahexaenoic acid in the dorsal and abdominal muscles accounted for 88.55% and 75.13% of polyunsaturated fatty acids, respectively. Therefore, the dorsal and abdominal muscles have good functional properties. The FAO/WHO recommends that the intake ratio of n-6 to n-3 polyunsaturated fatty acids in the diet should be 4:6, and the ratio of dorsal and abdominal muscles ranged from 0.41 to 0.44, which is much smaller than the standard. These results indicate that T. thynnus is rich in n-3 polyunsaturated fatty acids. A total of 39 volatile substances were detected in the dorsal and abdominal muscles of T. thynnus, including aldehydes, ketones, alcohols, esters, acids, alkenes, and compounds containing nitrogen and sulfur. PCA analysis showed that there was a significant difference between the odors of the dorsal and abdominal muscles of T. thynnus. Gas chromatography–ion mobility spectrometry can effectively be used to distinguish the different volatiles associated with the muscles. The relative contents of 2-methylthiophene, (E)-2-hexen-1-ol, pentanoic acid, alpha-pinene, propanoic acid, butyl butanoate, 2-pentylfuran, pentyl butanoate, dipropyl disulfide, diallyl disulfide, ethylheptanoate, alpha-terpineol, methylisobutylketone, 2-methylbutanal-D, and 2-methylbutanal-M were higher in the abdomen; the relative contents of (E)-2-pentenal, N-nitromethylethylamine, methylpyrazine, 3-methylbutanol, 1-2-dimethylbenzene, triethylamine, E-3-hexene-1-ol, 4-methyl-2-pentanol, ethyl 2-methylpropanoate, 2-butanone, ethyl acetate, 3-butenonitrile, and 2,4,5-trimethylthiazole were higher in abdominal muscle. The difference in composition and content caused the dorsal and abdominal muscles to form their own flavor characteristics, which were mainly related to the amino acid and fatty acid composition of the two parts. In general, the dorsal muscles mainly presented a fatty fragrance, whereas the abdominal muscles mainly presented a clear fragrance. The dorsal and abdominal muscles of T. thynnus are rich in nutrients and n-3 polyunsaturated fatty acids. Both muscles have a delicious taste, though they vary in flavor characteristics. This study provides a scientific basis for the deep processing and utilization of T. thynnus. |
| Key words: Thunnus thynnus Dorsal muscle Abdominal muscle Nutrition Flavor |
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