| 银鲑不同部位肌肉的营养评价与特征风味分析 |
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| 引用本文： | 赵玲,曹荣,刘淇,高峰涛,胡梦月.银鲑不同部位肌肉的营养评价与特征风味分析[J].核农学报,2022,36(2):384-391. |
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| 作者姓名： | 赵玲 曹荣 刘淇 高峰涛 胡梦月 |
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| 作者单位： | 1中国水产科学研究院黄海水产研究所,山东 青岛 2660712潍坊学院, 山东 潍坊 261061 |
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| 基金项目： | 山东省重点研发计划项目(2018CXGC0102)；;潍坊市科学技术发展计划(2020GX013)； |
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| 摘 要： | 为科学评价银鲑不同部位肌肉的营养品质及风味差异,本试验以银鲑背部和腹部肌肉为原料,通过测定银鲑不同部位肌肉的基本营养成分、氨基酸和脂肪酸组成,分析其营养学特征;采用气相离子迁移谱仪(GC-IMS)分析不同部位肌肉的特征风味.结果表明,除灰分外,银鲑背部和腹部肌肉的营养组成存在显著差异,腹部肌肉粗脂肪含量高达10.93 ...
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| 关 键 词： | 银鲑 不同部位 营养品质 风味 |
| 收稿时间： | 2021-01-18 |
Nutritional Evaluation and Characteristic Flavor Analysis of Different Muscle Parts of Oncorhynchus kisutch |
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| ZHAO Ling,CAO Rong,LIU Qi,GAO Fengtao,HU Mengyue.Nutritional Evaluation and Characteristic Flavor Analysis of Different Muscle Parts of Oncorhynchus kisutch[J].Acta Agriculturae Nucleatae Sinica,2022,36(2):384-391. |
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| Authors: | ZHAO Ling CAO Rong LIU Qi GAO Fengtao HU Mengyue |
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| Institution: | 1Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, Shangdong 2660712Weifang University, Weifang, Shandong 261061 |
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| Abstract: | In order to scientifically evaluate the nutritional quality and flavor differences of the muscles in different parts of Oncorhynchus kisutch,the back and abdomen muscles were used as raw materials,and the nutritional characteristics were analyzed by measuring the basic nutritional components,amino acids and fatty acids compositions.GC-IMS were used to analyze the characteristic flavor of different muscles.The results showed that there were significant differences in the nutritional composition between the back and abdomen muscles of Oncorhynchus kisutch,except crude ash.The crude fat content of the abdominal muscles was as high as 10.93 g·100 g-1,which was 2.75 times of the back,while the crude protein and moisture content of the abdomen muscles was significantly lower than that of the back.The total amount of amino acids in the back and abdomen muscles were 59.78 and 44.83 g·100 g-1,respectively.The proportion of essential amino acids exceeded 40%,which met the ideal model of protein nutrition evaluation recommended by FAO/WHO.The total amount of flavor amino acids in the back and abdomen muscles were 23.23 and 17.65 g·100 g-1,respectively.Muscles of the two parts were rich in fatty acids.The ratio of polyunsaturated fatty acids was the highest,accounted for 70.1%and 71.2%,respectively.The ratio ofΣn-6PUFA andΣn-3PUFA was 0.78 and 1.22,respectively,far lower than the WHO/FAO recommended standard(4-6).A total of 33 volatile components had been isolated and identified including ketones,aldehydes,alcohols,esters,alkanes,and sulfur-containing compounds.There were significant differences in the content of volatile flavor substances in the back and abdominal muscles.The study would provide scientific basis for the deep processing and comprehensive utilization of Oncorhynchus kisutch. |
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| Keywords: | Oncorhynchus kisutch different parts nutritional quality flavor |
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