加工方式对微粒化鱼骨泥营养品质的影响  

Effects of processing methods on nutrition of the micro-sized fish bone pastes

作　　者：尹涛[1] 石柳[1] 张晋[1] 熊善柏[1] 尤娟[1] 胡杨[1] YIN Tao SHI Liu ZHANG Jin XIONG Shanbai YOU Juan HU Yang(College of Food Science and Technology,Huazhong Agricultural University/ National R D Branch Center for Conventional Freshwater Fish Processing （Wuhan）,Wuhan 430070 , Chin)

机构地区：[1]华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070

出　　处：《华中农业大学学报》2016年第6期124-128,共5页Journal of Huazhong Agricultural University

基　　金：现代农业产业技术体系专项(CARS-46-23);中央高校基本科研业务费专项(2662015QD041)

摘　　要：以白鲢(Hypophthalmichthys molitrix)鱼骨为原料,采用湿法粉碎的方法制备微粒化鱼骨泥,研究不同的加工方式(常温加冰、低温冷冻和120℃蒸煮)对鱼骨泥营养品质的影响。结果表明,鱼骨泥中粗蛋白、粗脂肪、粗灰分和钙的含量分别约为35%、20%、32%和9%,加工方式对微粒化鱼骨泥的粗蛋白、粗灰分和矿物盐的含量无显著性影响(P>0.05),鱼骨泥的第一限制性氨基酸为异亮氨酸(Ile)。采用常温加冰和低温冷冻加工的鱼骨泥的主要氨基酸含量占总氨基酸含量的比例无显著性差异(P>0.05);采用高温蒸煮加工的鱼骨泥的必需氨基酸比例和必需氨基酸指数显著(P<0.05)高于采用常温加冰和低温冷冻组的;采用高温蒸煮加工的鱼骨泥的钙和蛋白质体外消化率显著(P<0.05)高于常温加冰和低温冷冻加工组的。以上结果说明,采用高温蒸煮加工的鱼骨泥的营养价值高于其他2种加工方式的,但采用高温蒸煮加工的鱼骨泥的脂肪含量和过氧化值相对较高(P<0.05)。Effects of processing methods including ice,freezing and heating at 120 ℃ on the nutrition of fish bone pastes made from silver carp（Hypophthalmichthys molitrix） using wet milling were studied.Results showed that crude protein,fat ,ash and calcium in the micro-sized fish bone paste was 35 % , 20 %, 32 % and 9 %. Processing methods had no significant, effect on contents of crude protein, ash and calcium （P〉0.05）.The first limiting amino acid in the micro-sized fish bone paste was lie.Most of amino acids between the micro-sized fish bone pastes added with ice and subjected to freezing were not significantly different （P〉0.05）.Percentage and index of essential amino acid for the fish bone paste subjected to 120 °C heating were significant higher than those of other groups （P 〈0.05） .In vitro calcium and protein digestibility for the fish bone paste subjected to 120℃ heating were significant higher than those of the samples added with ice or subjected to freezing （P〈0.05）.It is indicated that the micro-sized fish bone paste subjected to 120℃ heating was more nutritious.However, crude fat content and peroxide value of the micro-sized fish bone paste subjected to 120 ℃ heating were higher than those of other pre-treatments （P 〈0.0 5 ）.

关 键 词：白鲢 鱼骨泥 鱼骨 氨基酸组成 矿物质组成 营养评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]