两种金枪鱼不同等级肌肉质量特征比较分析  

Comparative analysis of quality characteristics of muscles in different grades of two tunas

作　　者：彭頔 李智贤 曹珠 程起群[1] 姜朝军[1] PENG Di;LI Zhixian;CAO Zhu;CHENG Qiqun;JIANG Chaojun(East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;College of Fisheries and Life Science,Shanghai Ocean University,Shanghai 201306,China;Shanghai Changxing Island Fishing Port Co.Ltd.,Shanghai 201913,China)

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]上海海洋大学水产与生命学院,上海201306 [3]上海长兴岛渔港有限公司,上海201913

出　　处：《海洋渔业》2024年第4期487-495,共9页Marine Fisheries

基　　金：国家重点研发计划“蓝色粮仓科技创新”项目(2020YFD0901205);中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金(2023TD73)。

摘　　要：为更好地评判金枪鱼不同等级肌肉的品质差异,满足市场对其分级消费需求,以国内市场流通中的黄鳍金枪鱼(Thunnus albacares)和大目金枪鱼(T.obesus)两种主要金枪鱼的腹部肌肉为研究对象,采用感官经验质量分级(A、D级)为标准,对其新鲜度、营养、色差、质构等指标进行比较分析。结果显示:两种金枪鱼A级的挥发性盐基氮数值(total volatile basic nitrogen,TVB-N)显著低于D级(P<0.05),A级新鲜度更高。两种金枪鱼不同等级肌肉的粗蛋白含量差异不显著(P>0.05),均含有较高的蛋白质(22.29%~23.77%)。氨基酸组成上,均检测出17种氨基酸,其中必需氨基酸含量在12.14~14.44 g·100g-1,占氨基酸总量的38%以上。氨基酸评分(amino acid score,AAS)和化学评分(chemical score,CS)均在国际规定水平之上。A级肌肉的粗脂肪含量显著高于D级(P<0.05),黄鳍金枪鱼A级显著高于同等级的大目金枪鱼(P<0.05),为大目金枪鱼的2.39倍。在色差指标上,两种金枪鱼A级与D级的肌肉色差差异显著(P<0.05)。大目金枪鱼A级的肌肉弹性和咀嚼性最高,黄鳍金枪鱼A级肌肉的胶粘性和剪切力显著高于其他指标(P<0.05)。研究结果表明,可以将粗脂肪、色差、弹性、咀嚼性及TVB-N作为金枪鱼等级划分的重要判定指标,为金枪鱼质量等级的精准划分及产品精深加工利用的分类指导提供了科学依据。Tuna is esteemed as one of the world’s three most nutritious fish species,exhibiting considerable economic values.Variability in tuna quality is significantly influenced by factors such as species,anatomical location,and capture season.In response to market demands for differentiated consumption based on quality,this study examined the abdominal muscles of yellowfin tuna(Thunnus albacares)and bigeye tuna(Thunnus obesus),which are prominent in domestic markets.Samples were categorized into two market grades based on sensory experience(grade A and grade D)and analyzed for parameters including freshness,nutritional content,color variation,and textural properties.The findings indicated that grade A tuna exhibited significantly lower levels of total volatile basic nitrogen(TVB-N)compared to grade D(P<0.05),suggesting superior freshness.Moisture and crude protein contents displayed no significant variance in muscle grades(P>0.05),with moisture content ranging from 74.56%to 76.22%and crude protein from 22.33%to 23.70%.Amino acid profiling identified 17 amino acids,with essential amino acids comprising over 38%of the total amino acid content,spanning from 12.14 g∙100g-1 to 14.44 g∙100g-1.Glutamic acid was the most prevalent amino acid(14.93%-15.11%),followed by aspartic acid,histidine,and leucine.Both amino acid score(AAS)and chemical score(CS)exceeded international standards,with tryptophan and methionine identified as the first and second limiting amino acids,respectively.No significant difference in amino acid composition was observed between different grades of two tunas(P>0.05).The crude fat content in grade A was significantly higher than that in grade D(P<0.05),with grade A T.albacares exhibiting a crude fat percentage of 0.98%,which was 8.91 times that of grade D.Additionally,the crude fat content in grade A T.albacares was significantly greater than that in T.obesus,by a factor of 2.39.Analysis of color differences demonstrated significant variations between grade A and grade D(ΔE values of 3.75 and 3.26,

关 键 词：黄鳍金枪鱼 大目金枪鱼 TVB-N 营养成分 色差 质构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] S917.4[轻工技术与工程—食品科学与工程]