冷冻条件对细鳞鲑肌肉营养成分的影响  

Effect of Freezing Conditions on the Nutritional Composition of Brachymystax lenok Muscle

作　　者：宁可源 李永雄 玄一凡 梁潇 王茂林 NING Ke-yuan;LI Yong-xiong;XUAN Yi-fan(Key Laboratory of Applied Biology and Aquaculture of Northern Fish in Liaoning Province,Dalian Ocean University,Dalian,Liaoning 116023)

机构地区：[1]大连海洋大学辽宁省北方鱼类应用生物学与增养殖重点实验室,辽宁大连116023

出　　处：《安徽农业科学》2024年第16期160-162,257,共4页Journal of Anhui Agricultural Sciences

基　　金：辽宁省教育厅服务地方项目(DL201703)。

摘　　要：利用日立L-8800型氨基酸分析仪和Agilent 6890-5973N型气相色谱-质谱联用仪分析新鲜细鳞鲑和细鳞鲑在-20℃冷冻12 h后肌肉氨基酸、脂肪酸含量,并对细鳞鲑肌肉冷冻后口感的影响程度进行分析。结果表明,细鳞鲑在鲜活和冷冻2种条件下肌肉中大部分氨基酸、脂肪酸含量有显著差异。冷冻会一定程度上减少肌肉的C18:1n-9、C16:1n-7、C17:1n-7等脂肪酸以及谷氨酸、甘氨酸等氨基酸,但仍是优质的氨基酸、脂肪酸来源。A daily L⁃8800 amino acid analyzer and an Agilent 6890⁃5973N gas chromatography⁃mass spectrometer were used to analyze the muscle amino acid and fatty acid content of fresh and frozen Brachymystax lenok at-20℃for 12 hours.The effect of freezing on the taste of fine scale salmon muscle was analyzed.The results showed that there were significant differences in the content of muscle amino acids and fatty acids between fresh and frozen Brachymystax lenok.Freezing could to some extent reduce fatty acids such as C18:1n-9,C16:1n-7 and C17:1n-7 in muscles,as well as amino acids such as glutamic acid and glycine,but it was still a high⁃quality source of amino acids and fatty acids.

关 键 词：细鳞鲑 冷冻条件 肌肉 营养成分 

分 类 号：S983[农业科学—捕捞与储运]