俄罗斯鲟鱼不同部位肌肉营养组成分析与评价  

Analysis and Evaluation of Nutritional Components in the Muscle of Different Parts of Russian Sturgeon

作　　者：陈跃文[1,2] 蔡文强 祁立波[3,4] 白帆[5] 刘飞建 石玉刚 崇云青 郑丽莉[1,2] Chen Yuewen;Cai Wenqiang;Qi Libo;Bai Fan;Liu Feijian;Shi Yugang;Chong Yunqing;Zheng Lili(School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018;National Experimental Teaching Demonstration Center of Food Engineering and Quality and Safety , Zhejiang Gongshang University , Hangzhou 310018;School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , Liaoning;National Engineering Research Center of Seafood , Dalian 116034 , Liaoning;Hangzhou Qiandaohu Xunlong Technology Development Co. , Ltd. , Hangzhou 311700)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]浙江工商大学国家级食品工程与质量安全实验教学中心,杭州310018 [3]大连工业大学食品学院,辽宁大连116034 [4]国家海洋食品工程技术研究中心,辽宁大连116034 [5]杭州千岛湖鲟龙科技开发有限公司,杭州311700

出　　处：《中国食品学报》2019年第8期286-293,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0400600);浙江省重点研发计划项目(2017C02035)

摘　　要：以俄罗斯鲟鱼为对象,测定不同部位肌肉中的水分、粗蛋白、粗脂肪、灰分含量及氨基酸、脂肪酸组成,并进行营养评价。结果表明:鲟鱼鱼肉水分含量50.73%~57.93%,粗蛋白含量15.20%~17.25%,各部位间的差异不显著,粗脂肪含量与灰分含量越靠近鱼尾越高。靠近鱼头的鱼肉中氨基酸含量明显高于靠近鱼尾的鱼肉中氨基酸含量。不同部位间氨基酸组成成分差异不大,含量最高的氨基酸为谷氨酸,其次为赖氨酸、亮氨酸和天门冬氨酸,8种人体必需氨基酸占总氨基酸含量的39.87%~43.09%,高于FAO/WHO标准(35.38%)。以AAS评价作为标准,在1~6部位的第一限制性氨基酸为Val,7~8部位的第一限制性氨基酸为Met+Cys。靠近鱼头的鲟鱼肉EAAI为93.61,为良好蛋白源。从俄罗斯鲟鱼鱼肉中检测出22种脂肪酸,靠近尾部的俄罗斯鲟鱼鱼肉脂肪酸含量较高(18.66%~20.44%),EPA+DHA含量3.37%~4.26%。俄罗斯鲟鱼靠近鱼头的鱼肉是高蛋白、高氨基酸的优质肉类,具有较高的营养价值。The nutritional compositions in the muscle of different parts of Russian Sturgeon were comprehensively analyzed In this paper. The results indicated that the moisture content of Russian Sturgeon is 50.73%~57.93%, and the crude protein content is 15.20%-17.25% which is not significant in the different parts, while the crude fat content and ash content are higher near the fish tail. The amino acid content near the head is significantly higher than that near the tail. The essential amino acids accounted for 39.87%-43.09% of the total amino acid content, which was higher than the FAO/WHO standard(35.38%). The essential amino acids index(EAAI) of Russian Sturgeon meat near the head is 93.61 which showed the quality of good protein source. The fatty acid content is higher near the tail(18.66%-20.44%), and The content of eicosapentaenoic acid(EPA)+docosahexenoic acid(DHA) of the Russian sturgeon is between 3.37% and4.26%. In conclusion, The meat of the Russian Sturgeon near the head has higher nutritional value with high protein content and high amino acid content.

关 键 词：俄罗斯鲟鱼 不同部位 营养组分 评价 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程] TS201.4[轻工技术与工程—食品科学与工程]