新鲜与风干带鱼肌肉品质及营养成分分析与评价  

Analysis and evaluation of fresh and air-dried hairtail muscle quality and nutritional components

作　　者：廖月琴 吴盈茹 杜琪 林慧敏 张宾 邓尚贵 周小敏 LIAO Yueqin;WU Yingru;DU Qi;LIN Huimin;ZHANG Bin;DENG Shanggui;ZHOU Xiaomin(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Industrial Group Co.Ltd.,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江兴业集团有限公司,浙江舟山316022

出　　处：《食品与发酵工业》2023年第1期185-191,共7页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2020YFD0900900);浙江省“万人计划”科技创新人才培养项目(2020R52027)。

摘　　要：为研究东海带鱼风干前后的营养成分变化,采用生化分析方法和模拟实验对肌肉常规营养成分、质构特性、蛋白质消化率、氨基酸和脂肪酸进行测定分析,为带鱼的营养评价提供科学依据。结果表明,风干终点时,带鱼的水分含量降低了14.25%,粗蛋白、粗脂肪和粗灰分分别增加了0.80%、13.23%和0.29%,弹性和消化率显著提高(P<0.05);带鱼风干前后均检出20种常见氨基酸和微量牛磺酸,风干带鱼的氨基酸含量较高;根据氨基酸评分,色氨酸为新鲜与风干带鱼的第一限制性氨基酸,缬氨酸和含硫氨酸分别为新鲜和风干带鱼的第二限制性氨基酸;化学评分中,色氨酸和含硫氨酸是新鲜与风干带鱼的第一、第二限制性氨基酸;必需氨基酸指数值分别为0.87和0.91。带鱼风干前后脂肪酸含量有明显的差异,风干带鱼中二十二碳六烯酸和二十碳五烯酸含量高于新鲜带鱼。综上,风干带鱼是一种高蛋白、易消化且口感更佳的鱼类加工制品。To study the changes of nutrients before and after air-drying of East China Sea hairtail,biochemical analysis methods and simulation experiments were used to determine and analyze conventional muscle nutrients,texture characteristics,protein digestibility,amino acids,and fatty acids,and provide a scientific basis for the nutritional evaluation of hairtail.Results showed that at the end of air-drying,the water content of hairtail was reduced by 14.25%,crude protein,crude fat,and crude ash increased by 0.80%,13.23%,and 0.29%,respectively,and elasticity and digestibility were significantly improved(P<0.05).Twenty kinds of common amino acids and trace taurine were detected in hairtail before and after air-drying,and the amino acid content of air-dried hairtail was relatively high.According to the amino acid score,tryptophan was the first limiting amino acid in fresh and air-dried hairtail,and valine and sulfur-containing acids were the second limiting amino acids of fresh and air-dried hairtail,respectively.In the chemical score,tryptophan and thioacid were the first and second restrictive amino acids of fresh and air-dried hairtail.The essential amino acid index values were 0.87 and 0.91,respectively.There were obvious differences in fatty acid content in hairtail before and after air-drying,and the content of docosahexaenoic acid(DHA)and eicosapentaenoic acid(EPA)in air-dried hairtail was higher than that of fresh hairtail.In summary,air-dried hairtail is a processed fish product with high protein,easy digestion,and a better taste.

关 键 词：风干带鱼 营养成分 氨基酸 脂肪酸 蛋白质消化率 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]