新鲜带鱼营养成分及风味物质的研究  

Analysis of Nutritional and Flavor Components in the Fresh Trichiurus lepturus Muscle

作　　者：揭珍[1] 徐大伦[1] 杨文鸽[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品与生物技术学报》2016年第11期1201-1205,共5页Journal of Food Science and Biotechnology

基　　金：国家海洋局海洋公益性行业科研专项(201305013)

摘　　要：通过测定新鲜带鱼肌肉的一般营养成分、脂肪酸组成、游离氨基酸、挥发性风味成分,分析了带鱼的营养及风味特性。结果表明:带鱼肌肉中不饱和脂肪酸占脂肪酸总质量的60.57%,其中多不饱和脂肪酸占31.98%,DHA(二十二碳六烯酸)和EPA(二十碳五烯酸)含量较高;带鱼肌肉中游离氨基酸以赖氨酸、组氨酸和丙氨酸为主,质量分数分别为1.02、0.35、0.28 g/kg;带鱼肌肉中共检测出38种挥发性化合物,其中主要以三甲胺和醇类化合物相对含量较高,是构成带鱼腥味的主要物质。To characterize the nutritional and flavor components of the vinasse hairtail,general nutrients,total fatty acids,free amino acids and volatiles in the muscle of fresh hairtail were determined by GC-MS. Results showed that unsaturated fatty acids and polyunsaturated acids accounted for 60.57% and 31.98% in the total fatty acids, respectively, and the muscle was abundant in DHA and EPA. The free amino acids mainly included lysine,histidine and alanine with their contents being 1.02,0.35 g/kg and 0.28 g/kg,respectively. Among 38 volatiles trimethylamine and alcohol compounds had the highest percentages, which contributed largely to the fishy odor.

关 键 词：带鱼 营养成分 风味物质 气质联用 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]