乌鳢营养评价与加工保鲜技术研究进展  

Research Progress on Nutritional Evaluation of and Processing and Preservation Technologies for Channa argus

作　　者：陈胜军[1,2,3] 路美明 相欢 薛勇 黄卉[1,3] 李来好[1] 胡晓 CHEN Shengjun;LU Meiming;XIANG Huan;XUE Yong;HUANG Hui;LI Laihao;HU Xiao(National Aquatic Products Processing Technology R&D Centre,Key Laboratory of Aquatic Products Processing,Ministry of Agriculture and Rural Affairs,South China Sea Fisheries Research Institute,China Academy of Fisheries Science,Guangzhou 510300,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province,Sanya Tropical Fisheries Research Institute,Sanya 572018,China)

机构地区：[1]中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300 [2]中国海洋大学食品科学与工程学院,山东青岛266003 [3]三亚热带水产研究院,海南省深远海渔业资源高效利用与加工重点实验室,海南三亚572018

出　　处：《肉类研究》2023年第2期40-45,共6页Meat Research

基　　金：广东省现代农业产业技术体系创新团队建设专项(2022KJ151);三亚崖州湾科技城管理局2020年度科技计划项目(SKJC-2020-02-013);中国水产科学研究院基本科研业务费专项(2020TD69)。

摘　　要：乌鳢作为我国优质的淡水鱼类之一,具有很高的营养价值和药用价值。本文综述乌鳢营养成分、药用功效及加工保鲜技术研究进展。乌鳢蛋白质含量高,尤其是白蛋白含量丰富,氨基酸种类繁多,含有人体所需的全部必需氨基酸,氨基酸组成接近联合国粮农组织/世界卫生组织标准,Glu、Asp、Gly、Ala、Arg等鲜味氨基酸含量丰富。乌鳢肌肉中以二十碳五烯酸和二十二碳六烯酸为代表的n-3系脂肪酸含量较高。乌鳢肌肉中K/Na比值远大于1,为高K低Na的健康食品,Ca/P比小于0.5。乌鳢肌肉具有抗氧化、促进伤口愈合、调节心血管、治疗骨关节炎及抗抑郁等功能疗效。依据乌鳢的药理作用研制的复方乌鳢胶囊具有促进伤口愈合的作用,复方乌鳢口服液具有抗抑郁的作用。目前针对乌鳢的加工技术主要是乌鳢鱼片的加工,鱼头可用作乌鳢鱼头汤的制作。低温保鲜是乌鳢保鲜技术最常用的手段,包装保鲜技术、涂膜保鲜技术及化学保鲜技术能有效减少微生物的生长,延长乌鳢产品的货架期。在已有关于乌鳢的加工研究基础上,本文提出对乌鳢综合加工进行探究,为充分利用乌鳢原料资源、开发新型产品、实现高值化利用提供参考。As one of the high-quality freshwater fishes in China, Channa argus has high nutritional and medicinal value.This paper reviews recent progress in research on the nutritional composition, medicinal effects of C. argus and the technologies for its processing and preservation. C. argus is rich in proteins, especially albumin and contains a variety of amino acids including all the essential amino acids required by the human body. The amino acid composition of C. argus is close to the FAO/WHO reference pattern, and it has abundant umami amino acids, such as Glu, Asp, Gly, Ala and Arg. The muscle of C. argus contains high contents of n-3 fatty acids, with the representative ones being eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA). As a health food high in K and low in Na, the ratio of K to Na in the muscle of C. argus was much greater than 1, and the ratio of Ca to P was less than 0.5. The muscle of C. argus has many functional properties,such as antioxidant activity, promoting wound healing, regulating cardiovascular diseases, treating osteoarthritis and antidepressant activity. C. argus composite capsules that can promote wound healing and C. argus composite oral liquid that has antidepressant activity have been developed based on the medicinal effects of C. argus. C. argus is mainly processed into fillets and fish head soup. Low-temperature storage is most commonly used to preserve C. argus. Preservation of C. argus by packaging, coating or chemical treatment can reduce microbial growth, thereby prolonging the shelf life of C. argus. Based on the existing research on the processing of C. argus, this article proposes that researchers should explore comprehensive processing of C. argus to provide a basis for fully utilizing C. argus resources, developing new products and realizing the high-value utilization of C. argus.

关 键 词：乌鳢 营养价值 加工方式 保鲜技术 产品开发 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]