3种金枪鱼头不同部位成分比较及营养学评价  

Comparative Composition and Nutritional Evaluation of Different Head Parts of Three Tuna Species

作　　者：杨彩莉 曹晓杰 张渊超 刘书成 吉宏武 高静 毛伟杰 郝记明 YANG Caili;CAO Xiaojie;ZHANG Yuanchao;LIU Shucheng;JI Hongwu;GAO Jing;MAO Weijie;HAO Jiming(Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Guangdong Provincial Engineering Technology Research Center of Marine Food,Guangdong Provincial Engineering Laboratory for Marine Biological Products,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Guangdong Provincial Laboratory of Southern Marine Science and Engineering(Zhanjiang),Zhanjiang 524025,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]南方海洋科学与工程广东省实验室(湛江),广东湛江524025

出　　处：《肉类研究》2019年第10期8-14,共7页Meat Research

基　　金：广东省实验室自主立项项目（ZJW-2019-06）;广东海洋大学创新强校重大培育项目（GDOU2017052603）;国家自然科学基金面上项目（31771997）;广东普通高等学校水产品高值化加工与利用创新团队项目（GDOU2016030503)

摘　　要：分析黄鳍金枪鱼、大眼金枪鱼和马苏金枪鱼鱼头不同部位(鱼肉、鱼皮和鱼骨)的基本营养成分,并评价其营养价值。结果表明:3种金枪鱼鱼头均含有丰富的粗蛋白、粗脂肪和灰分;3种金枪鱼鱼头的鱼肉中必需氨基酸种类齐全,必需氨基酸与总氨基酸含量的比值接近40%,氨基酸评分较高,必需氨基酸指数大于86,属于优质蛋白;而鱼皮和鱼骨中蛋白质的营养价值相对较低;3种金枪鱼鱼头的脂质中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸的比例接近于1∶1∶1,富含二十二碳六烯酸(docosahexaenoic acid,DHA)和二十碳五烯酸(eicosapentaenoic acid,EPA),其含量分别为15.69%~23.29%和4.02%~5.15%,DHA与EPA的比值为3.23~5.27,n-6与n-3多不饱和脂肪酸的比值为0.13~0.29,具有较高的营养价值;3种金枪鱼鱼头中还富含对人体健康有益的Ca、Fe、Zn等矿物质元素。The basic nutrients of different parts(muscle, skin and bone) of yellow fin tuna, big eye tuna and southern bluefin tuna heads were analyzed and their nutritional value was evaluated. The results showed that the heads of all three tuna species was rich in crude protein, crude fat and ash. For all species, head muscle contained a full range of essential amino acids, the ratio of essential amino acids to total amino acids was close to 40%, the amino acid score was higher, and the essential amino acid index value was greater than 86, indicating that tuna head muscle is a high-quality source of protein. In contrast, the protein nutritional value of tuna head skin and bone was relatively lower. The ratio of saturated to monounsaturated to polyunsaturated fatty acids in head lipids from the three tuna species was close to 1:1:1, which were rich in docosahexaenoic acid(DHA, 15.69%–23.29%) and eicosapentaenoic acid(EPA, 4.02%–5.15%). The ratio of DHA to EPA was 3.23–5.27, and the ratio of n-6 to n-3 polyunsaturated fatty acids was 0.13–0.29, suggesting high nutritional value. Furthermore, the tuna heads were rich in mineral elements such as Ca, Fe and Zn, which are beneficial to human health.

关 键 词：金枪鱼鱼头 营养成分 蛋白质 脂肪 矿物质 营养评价 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]