3种海水鱼鱼排营养成分分析及评价  

Analysis and Evaluation of Nutrient Composition of Three Seawater Fish Steaks

作　　者：苗晓庆 尚珊 秦宁波 柳杨 张思敏 姜鹏飞 MIAO Xiao-qing;SHANG Shan;QIN Ning-bo;LIU Yang;ZHANG Si-min;JIANG Peng-fei(School of Food Science and Technology,National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,Liaoning,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品研究与开发》2023年第12期160-165,共6页Food Research and Development

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0902000);辽宁省农业重大专项(2020JH1/10200001)。

摘　　要：以新西兰长尾鳕鱼、太平洋真鳕鱼以及大西洋鲭鱼加工副产物鱼排为研究对象,对3种海水鱼鱼排的常规营养成分、脂肪酸组成、氨基酸组成以及矿物质含量进行分析和评价。结果表明:3种鱼排的脂肪含量差异显著(P<0.05),大西洋鲭鱼排含量最高[(11.79±0.09)g/100 g],其次为新西兰长尾鳕鱼排[(1.15±0.01)g/100 g],太平洋真鳕鱼排含量最低[(0.20±0.01)g/100 g]。3种鱼排中均含有丰富的不饱和脂肪酸,尤其是大西洋鲭鱼排中二十碳五烯酸和二十二碳六烯酸含量占其多不饱和脂肪酸含量的74.0%,显著高于新西兰长尾鳕鱼排和太平洋真鳕鱼排(P<0.05)。3种鱼排中含有16种常见氨基酸,必需氨基酸中以赖氨酸含量较为丰富。太平洋真鳕鱼排的总氨基酸、总必需氨基酸、总非必需氨基酸以及总鲜味氨基酸含量都要显著高于新西兰长尾鳕鱼排、大西洋鲭鱼排(P<0.05)。氨基酸评分、化学评分以及必需氨基酸指数结果显示,3种鱼排必需氨基酸组成均衡且含量丰富。3种鱼排中含有多种矿物质元素,其中含量较高的常量元素均为钾和钠,含量较高的微量元素均为铁和锌。Fish steaks from processing by-products of three kinds of seawater fish,namely New Zealand hoki,Pacific cod,and Atlantic mackerel,were analyzed and evaluated in terms of common nutrient composition,fatty acid composition,amino acid composition,and mineral content.The results showed that the fat content of the three fish steaks was significantly different(P<0.05).The highest fat content was observed in Atlantic mackerel steaks[(11.79±0.09)g/100 g],followed by New Zealand hoki steaks[(1.15±0.01)g/100 g]and Pacific cod steaks[(0.20±0.01)g/100 g].The three fish steaks were rich in unsaturated fatty acids.In particular,the content of eicosapentaenoic acid and docosahexaenoic acid in Atlantic mackerel steaks accounted for 74.0%of polyunsaturated fatty acid content,significantly higher than those in New Zealand hoki steaks and Pacific cod steaks(P<0.05).There were 16 kinds of common amino acids in the three fish steaks,and lysine was rich in essential amino acids.The content of total amino acids,total essential amino acids,total non-essential amino acids,and total flavor amino acids in Pacific cod steak was significantly higher than that in New Zealand hoki steaks and Atlantic mackerel steak(P<0.05).The essential amino acid composition of the three fish steaks was balanced and rich according to the results of the amino acid score,chemical score,and essential amino acid index.Three fish steaks contain a variety of mineral elements,with potassium and sodium being the major elements and iron and zinc being the trace elements with the high concentrations.

关 键 词：新西兰长尾鳕鱼 太平洋真鳕鱼 大西洋鲭鱼 鱼排 营养成分 评价 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]