蓝圆鲹不同部位的营养成分分析与评价
|
摘要
以蓝圆鲹为原料,对其不同部位(头骨、肌肉、内脏)的基本成分、氨基酸组成和脂肪酸组成进行测定分析及评价。结果表明,蓝圆鲹不同部位的粗蛋白含量差异明显,其中肌肉中蛋白质含量最高,为63.64%,显著高于头骨(54.96%)及内脏(43.79%)中含量(p<0.05)。蓝圆鲹各部位蛋白质中均检出18种氨基酸,其中必需氨基酸含量占氨基酸总量的40%~43%,以谷氨酸含量最高(8%~10%),而主要限制氨基酸为蛋氨酸和胱氨酸。内脏蛋白质的必需氨基酸指数(EAAI)最高,为115.74,头骨和肌肉蛋白质的则为94.46和66.14。蓝圆鲹各个部位共检测出18中脂肪酸,棕榈酸含量最高(20%~24%),不饱和脂肪酸含量占脂肪酸总量的50%左右,二十二碳六烯酸(Docose Hexaenoie Acid)和二十碳五烯酸(Eicosapentenoic Acid)含量占脂肪酸总量的(17%~23%)。研究表明,蓝圆鲹是高蛋白、且营养价值均很高的海洋经济鱼类,具有较好的综合开发利用价值。
The nutritional components of the bone,muscle,viscera( Decapterus maruadsi) were determined,and their nutritional value was synthetically evaluated. Results showed that there were differences incruding protein content from bone,muscle,viscera,and the muscle protein content was as high as 63.64%,which significantly higher than that in bone( 54.96%) and viscera( 43.79%)( p < 0.05).18 kinds of amino acids were detected,in which the essential amino acids accounted for 40% ~43% of total amino acids.The content of glutamic acid was the top( 8% ~10%).The main limiting amino acids were methionine and cysteine,and essential amino acid index( EAAI) in viscera was 115.74,while the content of bone and muscle were 94.46 and 66.14,respectively.18 kinds of fatty acids were found in Decapteru smaruadsi with the top content of palmitic acid( 20% ~24%),and the total content of eicosapentenoic acid( EPA) and docose hexaenoie acid( DHA) was 17% ~23%.It was concluded that Decapterus maruadsi would be a kind of fish with the high quality economic,high protein,high nutritional value and high economic value which had great potential for comprehensive exploitation and utilization.
The nutritional components of the bone,muscle,viscera( Decapterus maruadsi) were determined,and their nutritional value was synthetically evaluated. Results showed that there were differences incruding protein content from bone,muscle,viscera,and the muscle protein content was as high as 63.64%,which significantly higher than that in bone( 54.96%) and viscera( 43.79%)( p < 0.05).18 kinds of amino acids were detected,in which the essential amino acids accounted for 40% ~43% of total amino acids.The content of glutamic acid was the top( 8% ~10%).The main limiting amino acids were methionine and cysteine,and essential amino acid index( EAAI) in viscera was 115.74,while the content of bone and muscle were 94.46 and 66.14,respectively.18 kinds of fatty acids were found in Decapteru smaruadsi with the top content of palmitic acid( 20% ~24%),and the total content of eicosapentenoic acid( EPA) and docose hexaenoie acid( DHA) was 17% ~23%.It was concluded that Decapterus maruadsi would be a kind of fish with the high quality economic,high protein,high nutritional value and high economic value which had great potential for comprehensive exploitation and utilization.
引文
[1]杨伊然,胡晓,杨贤庆,等.蓝圆鲹蛋白酶解物的螯合矿物离子活性研究[J].食品科学,2017,38(3):88-93.
[2]农业部渔业渔政管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2015:45.
[3]白福玉,郑华,蒋爱民.低值水产品及水产副产品的加工与综合利用[J].农产品加工:学刊,2007(4):76-79.
[4]卢珍华,郭彩华.蓝圆鲹蟹肉味食品及其营养价值[J].渔业现代化,2000(3):12-13.
[5]Jiang H,Tong T,Sun J,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chemistry,2014,154(2):158.
[6]吴靖娜,陈晓婷,路海霞,等.蓝圆鲹沙拉酱加工工艺研究[J].中国食品添加剂,2016(10):126-134.
[7]Li M,Chen Z,Chen T,et al.Whole mitogenome of the Japanese scad Decapterus maruadsi(Perciformes:Carangidae)[J].Mitochondrial DNA,2014,27(1):306.
[8]陈晓婷,吴靖娜,路海霞,等.蓝圆鲹肌肉中营养成分分析与评价[J].渔业现代化,2016,43(1):56-61.
[9]Abbey L,Mary Glover-Amengor,Atikpo M O,et al.Nutrient content of fish powder from low value fish and fish byproducts[J].Food Science and Nutrition,2017,5(3):374-379.
[10]中华人民共和国卫生部.GB5009.3-2010食品安全国家标准食品中水分的测定[S].
[11]中华人民共和国卫生部.GB5009.4-2010食品安全国家标准食品中灰分的测定[S].
[12]中华人民共和国卫生部.GB5009.5-2010食品安全国家标准食品中蛋白质的测定[S].
[13]中华人民共和国卫生部.GB/T 14772-2008食品安全国家标准食品中粗脂肪的测定[S].
[14]中华人民共和国卫生部.GB/T 5009.124-2003食品安全国家标准食品中氨基酸的测定[S].
[15]Noack R.FAO/WHO.Energy and protein requirement:Report of a joint FAO/WHO ad hoc expert committee.WHO technical report series no.522.Geneva:WHO,1973[J].Food,1974,18(3):329-332.
[16]Biel W,Bobko K,Maciorowski R.Chemical composition and nutritive value of husked and naked oats grain[J].Journal of Cereal Science,2009,49(3):413-418.
[17]中华人民共和国国家质量监督检验检疫总局.GB/T17377-2008动植物油脂脂肪酸甲酯的气相色谱分析法[S].
[18]何婷.蓝园鲹蛋白控制酶解及酶解物抗氧化特性研究[D].广州:华南理工大学,2008.
[19]方忠兴.蓝圆鲹低盐鱼露速酿工艺及理化性质的研究[D].厦门:集美大学,2010.
[20]唐雪,徐钢春,徐跑,等.野生与养殖刀鲚肌肉营养成分的比较分析[J].动物营养学报,2011,23(3):514-520.
[21]Croci L,Suffredini E,Cozzi L,et al.Evaluation of different polymerase chain reaction methods for the identification of Vibrio parahaemolyticus strains isolated by cultural methods[J].Journal of Aoac International,2007,90(6):1588.
[22]刘书臣,李仁伟,廖明涛,等.大目金枪鱼不同部位肌肉的营养成分分析与评价[J].食品工业科技,2013,34(23):340-344.
[23]陈文治,郭忠宝,单丹,等.6种不同罗非鱼品种的肌肉营养成分分析[J].南方农业学报,2015,46(7):1303-1309.
[24]陈银基,鞠兴荣,周光宏.饱和脂肪酸分类与生理功能[J].中国油脂,2003,33(3):35-39.
[25]Harlioglu A G,Aydin S,Yilmaz.Fatty acid,cholesterol and fat-soluble vitamin composition of wild and captive freshwater crayfish(Astacus leptodactylus)[J].Food Science and Technology International,2012,18(1):93-100.
[2]农业部渔业渔政管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2015:45.
[3]白福玉,郑华,蒋爱民.低值水产品及水产副产品的加工与综合利用[J].农产品加工:学刊,2007(4):76-79.
[4]卢珍华,郭彩华.蓝圆鲹蟹肉味食品及其营养价值[J].渔业现代化,2000(3):12-13.
[5]Jiang H,Tong T,Sun J,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chemistry,2014,154(2):158.
[6]吴靖娜,陈晓婷,路海霞,等.蓝圆鲹沙拉酱加工工艺研究[J].中国食品添加剂,2016(10):126-134.
[7]Li M,Chen Z,Chen T,et al.Whole mitogenome of the Japanese scad Decapterus maruadsi(Perciformes:Carangidae)[J].Mitochondrial DNA,2014,27(1):306.
[8]陈晓婷,吴靖娜,路海霞,等.蓝圆鲹肌肉中营养成分分析与评价[J].渔业现代化,2016,43(1):56-61.
[9]Abbey L,Mary Glover-Amengor,Atikpo M O,et al.Nutrient content of fish powder from low value fish and fish byproducts[J].Food Science and Nutrition,2017,5(3):374-379.
[10]中华人民共和国卫生部.GB5009.3-2010食品安全国家标准食品中水分的测定[S].
[11]中华人民共和国卫生部.GB5009.4-2010食品安全国家标准食品中灰分的测定[S].
[12]中华人民共和国卫生部.GB5009.5-2010食品安全国家标准食品中蛋白质的测定[S].
[13]中华人民共和国卫生部.GB/T 14772-2008食品安全国家标准食品中粗脂肪的测定[S].
[14]中华人民共和国卫生部.GB/T 5009.124-2003食品安全国家标准食品中氨基酸的测定[S].
[15]Noack R.FAO/WHO.Energy and protein requirement:Report of a joint FAO/WHO ad hoc expert committee.WHO technical report series no.522.Geneva:WHO,1973[J].Food,1974,18(3):329-332.
[16]Biel W,Bobko K,Maciorowski R.Chemical composition and nutritive value of husked and naked oats grain[J].Journal of Cereal Science,2009,49(3):413-418.
[17]中华人民共和国国家质量监督检验检疫总局.GB/T17377-2008动植物油脂脂肪酸甲酯的气相色谱分析法[S].
[18]何婷.蓝园鲹蛋白控制酶解及酶解物抗氧化特性研究[D].广州:华南理工大学,2008.
[19]方忠兴.蓝圆鲹低盐鱼露速酿工艺及理化性质的研究[D].厦门:集美大学,2010.
[20]唐雪,徐钢春,徐跑,等.野生与养殖刀鲚肌肉营养成分的比较分析[J].动物营养学报,2011,23(3):514-520.
[21]Croci L,Suffredini E,Cozzi L,et al.Evaluation of different polymerase chain reaction methods for the identification of Vibrio parahaemolyticus strains isolated by cultural methods[J].Journal of Aoac International,2007,90(6):1588.
[22]刘书臣,李仁伟,廖明涛,等.大目金枪鱼不同部位肌肉的营养成分分析与评价[J].食品工业科技,2013,34(23):340-344.
[23]陈文治,郭忠宝,单丹,等.6种不同罗非鱼品种的肌肉营养成分分析[J].南方农业学报,2015,46(7):1303-1309.
[24]陈银基,鞠兴荣,周光宏.饱和脂肪酸分类与生理功能[J].中国油脂,2003,33(3):35-39.
[25]Harlioglu A G,Aydin S,Yilmaz.Fatty acid,cholesterol and fat-soluble vitamin composition of wild and captive freshwater crayfish(Astacus leptodactylus)[J].Food Science and Technology International,2012,18(1):93-100.