摘要
该研究以鲣鱼加工过程中的蒸煮液为研究对象,对其中的主要营养成分及挥发性成分组成进行分析,评价鲣鱼蒸煮液的营养品质与风味价值。结果表明,鲣鱼蒸煮液蛋白质含量为(55.69±0.38)%、灰分(32.42±0.02)%与少量的脂肪(0.58±0.04)%;总氨基酸中半必需氨基酸甘氨酸含量最高占(28.81±0.84)%,赖氨酸、缬氨酸、甲硫氨酸、异亮氨酸、亮氨酸、苯丙氨酸和苏氨酸7种必需氨基酸占(22.07±0.37)%;饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸分别占脂肪酸总量的(38.31±0.65)%、(30.83±0.77)%、(30.86±1.42)%;功能性成分肌肽含量为(10.43±2.74)mg/g,鹅肌肽含量为(19.24±1.78)mg/g;GC-MS检测的挥发性物质38种,最多的是醛类15种,其次为烷烃类10种、酮类6种、杂环类3种、醇类3种、芳香族1种。鲣鱼蒸煮液不仅营养品质高,而且富含风味物质与风味前体物质,是功能活性与良好风味物质提取的优质原料。该研究能够为鲣鱼蒸煮液在营养保健与调味品方面的高值化利用提供科学的理论依据。
This study evaluated the nutritional value of Katsuwonus pelamis cooking liquid by measuring the main nutritional components and flavor components of Katsuwonus pelamis cooking liquid to lay a foundation for the further development and utilization of anchovy cooking liquid resources.Results showed that the protein content of freeze-dried powder in Katsuwonus pelamis cooking liquid was(55.69±0.38)%,crude ash content was(32.42±0.02)%,and crude fat content was(0.58±0.04)%.The content of glycine in total amino acids was the highest,accounting for about(28.81±0.84)%.Among all fatty acids,saturated fatty acids,monounsaturated fatty acids,and polyunsaturated fatty acids accounted for(38.31±0.65)%,(30.83±0.77)%,and(30.86±1.42)%,respectively.There were 38 kinds of volatile flavor components determined by GC-MS,15 kinds of aldehydes were the most,followed by 10 kinds of alkanes,6 kinds of ketones,3 kinds of heterocycles,and 3 kinds of alcohols.The content of functional components carnosine was(10.43±2.74)mg/g and anserine was(19.24±1.78)mg/g.This study can provide a theoretical reference for the processing and utilization of Katsuwonus pelamis cooking liquid.
作者
代莉
刘丹
张迪
吉宏武
刘书成
苏伟明
宋文奎
DAI Li;LIU Dan;ZHANG Di;JI Hongwu;LIU Shucheng;SU Weiming;SONG Wenkui(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;College of Chemistry and Environment,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Zhanjiang 524088,China;Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China;Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang 524088,China;Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第12期235-241,共7页
Food and Fermentation Industries
基金
国家重点研发计划课题(2019YFD0902000)。
关键词
鲣鱼
蒸煮液
成分分析
营养品质
风味
Katsuwonus pelamis
cooking liquid
component analysis
flavor substance
