鲐鱼不同部位的营养评价和风味物质分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.4 鲐鱼不同部位的营养评价及风味物质分析 刘露，施文正，王锡昌，曹欣，瞿俐俐 （上海海洋大学食品学院，上海 201306） 摘要：本文以鲐鱼为研究对象，分析了鲐鱼不同部位（背肉、腹肉及尾肉）的基本成分、总氨基酸组成及脂肪酸组成，并对其 营养价值和风味物质进行了分析。研究表明：不同部位中腹肉脂肪含量最高，为 4.2% ，背肉含量最少；尾肉蛋白质含量最低，仅为 71.26%。总氨基酸组成差异不显著，其中各部位含量最高的氨基酸都为谷氨酸，含量达2.68 g/100 g。背肉中脂肪酸种类最多33 种， 尾肉最少为 26 种，各部位中 DHA 和 EPA 含量都很高。电子鼻结果表明三个部位的挥发性成分存在差异。背肉中检测出挥发性成分 31 种，腹肉、尾肉分别为 32 种和 25 种；背肉与腹肉中的游离氨基酸含量差异不显著，但和尾肉差异显著。背肉中核苷酸总量显著 高于其他2 个部位；三个部位都是 IMP 含量最高,分别为 452.71 、441.33 、448.26 mg/100 g。研究结果将对鲐鱼肉的分类加工及深加 工提供一定的参考价值。 关键字：鲐鱼；不同部位；营养成分；风味物质 文章篇号：1673-9078(2016)4-210-217 DOI: 10.13982/j.mfst.1673-9078.2016.4.033 Nutritional Assessment and Analysis of Flavor Substances in Different Parts of Pneumatophorus japonicus LIU Lu, SHI Wen-zheng, WANG Xi-chang, CAO Xin, QU LI-li (College of Food Science, Shanghai Ocean University, Shanghai 201306, China) Abstract ：Mackerel was used as the object of this study. The essential components, total amino acid composition, fatty acid composition, nutritive value, and flavor substances of different parts of the fish (dorsal, ventral, and tail muscles) were determined. The results showed that among the parts examined, the highest fat content was seen in ventral muscle (4.2%), and the lowest fat content was seen in dorsal muscle. Tail muscle had the lowest protein content (71.26%). Differences in overall amino acid composition were not significant, and glutamate content was the most abundant amino acid, reaching 268 mg/100 g. The largest and the smallest number of different types of fatty acids were found in the dorsal muscle (33 types) and tail muscle (26 types), respectively, and high DHA and EPA concentrations wer