暹罗鳄肌肉营养及腥味成分分析  

Analysis of nutritional and odor components in muscle of Siam alligator(Crocodylus siamensis)

作　　者：阙婷婷[1] 谢妍[1] 郑家闻[1] 胡庆兰[1,2] 胡亚芹[1,2] 罗自生[1] 

机构地区：[1]1.浙江大学生物系统工程与食品科学学院,杭州319058 [2]浙江大学舟山海洋研究中心,浙江舟山316021

出　　处：《浙江大学学报（农业与生命科学版）》2013年第2期122-132,共11页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家科技支撑计划资助项目(2012BAD38B09)

摘　　要：利用顶空固相微萃取与气质联用技术对暹罗鳄肌肉脱腥前后的挥发性成分及其变化进行测定,并利用常规肌肉营养测试方法对鳄肉营养成分进行分析。结果表明:在暹罗鳄肌肉中共检测出72种挥发性成分,其中,正己醛为鳄肉腥味的主要成分,与其他成分一起构成鳄肉的特有腥味;在鳄鱼肌肉中水分占76.8%,蛋白质占19.8%,脂肪占2.0%,灰分占1.0%;肌肉中含有16种氨基酸,占肌肉干质量的70.44%,其中必需氨基酸7种,且必需氨基酸的构成比例基本符合联合国粮食与农业组织标准,必需氨基酸指数为60.63%;鳄肉中还富含多种不饱和脂肪酸,二十碳五烯酸(eicosapentaenoic acid,EPA)和二十二碳六烯酸(docosahexaenoic acid,DHA)含量丰富,分别为1.44%和2.96%,且矿物质和微量元素含量丰富,尤其以钙含量最多。表明暹罗鳄肉是一种低脂肪、高蛋白、富含多种不饱和脂肪酸以及矿物质的高品质肉类。Summary Crocodile is covered in treasure. Its leather has a high reputation in the world, and its armour contains a lot of bone collagen, protein, calcium, phosphorus and so on, and its gallbladder contains more than 20 kinds of bile acids and biliehols, which has a great medicine value. Its blood with antibacterial and antitumor activity is getting the attention of researchers both at home and abroad. There has been growing interest in commercial marketing of the crocodiles meat for human consumption in China, Thailand, America and Australia, which are all artificially breeding Siam alligator, Estuarine crocodile and Nile crocodile etc. Siam alligator is also called Siam freshwater crocodile, Singapore small crocodile, and is commonly known as Thai erocodile. It is getting more and more attention in China. With the increased amount of breeding, the deep processing for the meat of Siam alligator will be the focus of future research. Hence, our objectives were to identify the volatile components of Siam alligator muscle and evaluate its nutritional value. Odors in the muscle of Siam alligator were collected and determined by solid phase micro-extraction （SPME） and gas chromatography-mass spectrometry （GC-MS） before and after deodorization, and the nutritional components in the muscle of Siam alligator were analyzed by common methods. The result showed that there were 72 kinds of volatile compounds detected, in which hexaldehyde was the main component of the odors, along with others constituted the peculiar smell of Siam alligator meat. The contents of moisture, protein, fat and ash in Siam alligator meat were 76.8%, 19.8%, 2.0% and 1.0% respectively. Sixteen types of amino acids in muscle were contained with accounting for 70. 44% of the muscle dry matter content and including seven essential ones for human being. The constitutional rate of the essential amino acids was in accordance with the FAO （Food and Agriculture Organization） standard. According to the nutrition evaluation in amino acid score �

关 键 词：暹罗鳄 腥味 必需氨基酸 不饱和脂肪酸 矿物质元素 

分 类 号：TS201.4[轻工技术与工程—食品科学]