儿童营养鱼肉肠的研发及营养成分分析  

Development and Analysis of Nutritional Compositions of the Nutritional Fish Sausages for Children

作　　者：杨淇越 鲍佳彤 宁云霞 马俪珍 梁丽雅 YANG Qiyue;BAO Jiatong;NING Yunxia;MA Lizhen;LIANG Liya(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384;Quality Safety School Enterprise Synergy Innovation Key Laboratory,Tianjin 300384;National R&D Branch Center for Conventional Freshwater Fish Processing,Tianjin 300384)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市水产品加工及质量安全校企协同创新重点实验室,天津300384 [3]国家大宗淡水鱼加工技术研发分中心,天津300384

出　　处：《食品工业》2020年第8期331-336,共6页The Food Industry

基　　金：天津市水产品加工及质量安全校企协同创新实验室建设项目(17PTSYJC00140);天津市水产产业技术体系创新团队项目(iTTFrS2017020)。

摘　　要：以冷冻鱼糜为主要原料开发一种营养丰富、适于学龄儿童食用的鱼肉肠(NFSC)。在单因素预试验基础上,以芹菜粉、南瓜粉、胡萝卜粉和乳粉的添加量为考察因素,硬度和弹性为评价标准进行正交试验,对最佳配方加工的NFSC进行营养学评价。结果表明,芹菜粉、南瓜粉、胡萝卜粉和乳粉的最佳添加量分别为肉质量的0.6%,1.0%,0.5%和0.6%。NFSC水分、粗蛋白、粗脂肪含量分别为60.31%,16.03%和7.71%。检出14种维生素,其中维生素C含量最多,为17.7 mg/100 g。检出饱和脂肪酸10种、单不饱和脂肪酸5种、多不饱和脂肪酸6种,分别占总脂肪含量的43.34%,28.69%和13.95%。共检出18种氨基酸,必需氨基酸/氨基酸总量为39.5%,必需氨基酸/非必需氨基酸为65.4%,鲜味氨基酸占氨基酸总量的38.7%,必需氨基酸指数为67.68。氨基酸评分及化学评分均表明NFSC的第一限制性氨基酸为色氨酸。NFSC具有较高的食用营养价值。The frozen minced fish was used as main raw materials to develop a kind of nutritional fish sausages for children(NFSC).The additive volume of celery powder,pumpkin powder,carrot powder and milk powder were taken as the investigation factors,and the hardness and elasticity were taken as the standard of evaluation for orthogonal test.The nutritional value of NFSC processed with the best formula was appraised.The results showed that the optimum addition quantity of celery powder,pumpkin powder,carrot powder,and milk powder was 0.6%,1%,0.5%,and 0.6%of the meat weight respectively.The contents of water,crude protein,and crude fat were 60.31%,16.03%,and 7.71%,respectively.About 14 vitamins were detected in the NFSC and the contents of ascorbic acid are the highest(17.7 mg/100 g).About 10 saturated fat acids,5 monounsaturated fat acids and 6 polyunsaturated fat acids were detected,and they accounted for 43.34%,28.69%,and 13.95%of the total fat content,respectively.About 18 amino acids were detected.Essential amino acids/total amino acids was 39.5%,and essential amino acids/non-essential amino acids was 65.4%.Umami amino acids accounted for 38.7%of total amino acids,and essential amino acid index was 67.68.Amino acid score and chemical grading both showed that the first limiting amino acid in NFSC was tryptophan.In conclusion,NFSC had higher edible nutrition value.

关 键 词：儿童营养鱼肉肠 蔬菜粉 加工工艺 营养价值 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]