| 三种鰤属鱼类肌肉质构特性及营养成分比较分析 |
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| 引用本文： | 徐永江,王开杰,姜燕,崔爱君,柳学周,方璐,王滨.三种鰤属鱼类肌肉质构特性及营养成分比较分析[J].中国水产科学,2022,29(7):1022-1032. |
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| 作者姓名： | 徐永江 王开杰 姜燕 崔爱君 柳学周 方璐 王滨 |
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| 作者单位： | 中国水产科学研究院黄海水产研究所, 青岛海洋科学与技术试点国家实验室深蓝渔业工程联合实验室, 山东青岛 266071;中国水产科学研究院黄海水产研究所, 青岛海洋科学与技术试点国家实验室深蓝渔业工程联合实验室, 山东青岛 266071 ；浙江海洋大学国家海洋设施养殖工程技术研究中心, 浙江 舟山 316022 |
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| 基金项目： | 国家重点研发计划项目(2019YFD0900901, 2018YFD0901204, 2020YFD0900605)； 中国水产科学研究院基本科研业务费项目(2020TD47, 2021GH05)； 中国水产科学研究院黄海水产研究所基本科研业务费项目(20603022021011)； 国家海洋水产种质资源库项目； 国家现代农业产业技术体系项目(CARS-47). |
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| 摘 要： | 为分析我国养殖黄条鰤(Seriola lalandi)、高体鰤(S. dumerili)、五条鰤(S. quinqueradiata)肌肉的质构特性、基本营养组成和食用价值, 采用质构分析法(TPA)和常规生化方法检测了 3 种鰤属鱼类肌肉的质构特性、粗蛋白、脂肪酸和氨基酸等成分, 并评价了营养价值。结果显示: 同等养殖条件下, 黄条鰤肌肉的硬度、胶着度、咀嚼度和回复力均显著高于高体鰤和五条鰤。黄条鰤肌肉蛋白含量(24.3%)最高, 高体鰤水分含量(70.6%)最高, 五条鰤脂肪含量(7.2%)最高, 3 种鰤属鱼类肌肉的必需氨基酸含量均优于 FAO/WHO 标准。根据 AAS 和 CS 分值, 3 种鰤属鱼类肌肉的第一限制氨基酸皆为蛋氨酸, 第二限制氨基酸皆为缬氨酸, 且肌肉鲜味氨基酸含量及其在总氨基酸中的占比均较高, 这与其味道鲜美密切相关。3 种鰤属鱼类肌肉中可检测到 20 种脂肪酸, 其中亚麻酸甲酯(C18 3n6) ∶ 只在五条鰤中检测出, 二十二碳二烯酸甲酯(C22 2) ∶ 只在高体鰤中检测出。肌肉的不饱和脂肪酸含量(65.44%~67.51%)均相对较高, 其中不饱和脂肪酸 EPA+DHA 的含量(32.50%~35.79%)优势明显。另外, 高体鰤中的常量元素含量 (5.27×103 mg/kg)最高, 五条鰤中的微量元素含量(15.931 mg/kg)最高。本研究表明, 3 种鰤属鱼类肌肉中含有丰富的氨基酸和脂肪酸等营养物质, 是极具市场开发潜力的大洋性养殖经济鱼种, 研究结果将为我国鰤属鱼类养殖潜力评价和专用高效配合饲料的研制提供参考依据。
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| 关 键 词： | 鰤属鱼类 质构分析 主成分分析 营养成分 食用价值评价 |
Comparative analysis of the muscle texture characteristics and nutrient compositions among three Seriola fishes |
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| XU Yongjiang,WANG Kaijie,JIANG Yan,CUI Aijun,LIU Xuezhou,FANG Lu,WANG Bin.Comparative analysis of the muscle texture characteristics and nutrient compositions among three Seriola fishes[J].Journal of Fishery Sciences of China,2022,29(7):1022-1032. |
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| Authors: | XU Yongjiang WANG Kaijie JIANG Yan CUI Aijun LIU Xuezhou FANG Lu WANG Bin |
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| Abstract: | To comparatively investigate and analyze the muscle quality and edible value of three Seriola fishes, the texture characteristics and basic nutritional composition of the muscle of S. lalandi, S. dumerili, and S. quinqueradiata in the East China Sea were evaluated. Texture analysis (TPA) was performed to assess the muscle texture characteristics of the three Seriola species, and conventional biochemical methods were employed to detect the components of water, protein, ash, fatty acid, and amino acid in the muscles. The muscle hardness, adhesion, mastication, and resilience of S. lalandi were significantly higher than those of S. dumerili and S. quinqueradiata. Further, S. lalandi had the highest muscle protein content, S. dumerili had the highest muscle water content, and S. quinqueradiata had the highest muscle fat content. The three Seriola fishes had higher essential amino acid content than the recommended standards of the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO). According to the scores of amino acid score (AAS) and chemical score (CS), methionine was the first limiting amino acid in the muscle of the three Seriola species, and valine was the second limiting amino acid. Furthermore, the content of fresh amino acids in the muscle and their proportion to the total amino acids were found to be relatively high, which may be the primary reason for the delicious taste of the muscles of the three Seriola species. A total of 20 types of fatty acids were detected in the muscles of the three Seriola species; however, methyl linolenate (c18 : 3n6) was only detected in S. quinqueradiata, and methyl docosadienoic acid (c22 : 2) was only detected in S. dumerili. The content of unsaturated fatty acids in the muscles of Seriola was relatively high, and their EPA+DHA content was associated with evident advantages, ultimately indicating that these three Seriola species have high nutritional value based on their high levels of unsaturated fatty acids. S. dumerili muscle had the highest content of major elements, while S. quinqueradiata muscle had the highest content of trace elements. Overall, the muscles of the three Seriola species were found to be rich in amino acids, fatty acids, and other nutritional elements, which support their industrial development and commercial prospect as promising candidates for open ocean aquaculture. Our study findings highlight the culture and commercial potential of Seriola fishes. |
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