摘要
正鲣、东方狐鲣(简称狐鲣)及小鲔是国内市场上常见的3种小型金枪鱼,为探究三者营养组成及品质特性的差异,对其基本营养成分、氨基酸和脂肪酸组成、质构特性、色泽及挥发性风味化合物组成进行测定。结果表明,3种小型金枪鱼水分质量分数为71.95%~75.46%,粗脂肪质量分数为0.24%~0.88%,灰分质量分数均为2%左右,蛋白质量分数为19.29%~22.37%,各品种间仅蛋白质含量具有显著差异。共检出18种氨基酸及37种脂肪酸,营养成分组成合理,均可作为优质蛋白和脂肪酸的重要来源。此外,小鲔的生鱼肉硬度显著高于正鲣和狐鲣(P<0.05),熟制后狐鲣鱼肉的硬度、咀嚼性和胶黏性最高,而正鲣鱼肉弹性最高,硬度适中,质地特性最优;三者白色肉色差值中,狐鲣与小鲔具有显著差异(P<0.05),而正鲣与其他两品种无显著差异,狐鲣暗色肉的红度值最高,与实际感官一致;共检出34种挥发性风味化合物,小鲔肌肉中的挥发性风味物质与其他2种小型金枪鱼差异较大,正戊醛、己醛、庚醛可能是导致3种鱼肉腥味较重的原因。
To investigate the differences in the nutritional composition and quality characteristics of tuna muscle among three small-sized species:skipjack,bonito and little tunny,commonly marketed in China,this study determined the basic nutrients,amino acid and fatty acid compositions,textural properties,color,and volatile flavor composition of tuna muscle.The results showed that the moisture contents of the three tuna species ranged from 71.95%to 75.46%,the crude fat contents from 0.24%to 0.88%,the ash contents were about 2%,and the protein contents ranged from 19.29%to 22.37%;significant inter-species differences were found only in protein contents.A total of 18 amino acids and 37 fatty acids were detected,and all three species showed well-balanced nutrient composition as important sources of high-quality protein and fatty acids.In addition,the hardness of raw flesh of little tunny was significantly higher than that of skipjack and bonito tuna,and the hardness,chewiness,and gumminess of cooked bonito tuna were the highest,whereas the flesh of skipjack tuna had the highest elasticity,moderate hardness,and the best texture characteristics.There was a significant difference in the color difference of white muscle between bonito and little tunny(P<0.05),while no significant difference was found between skipjack and the other species;the dark meat of bonito tuna had the highest redness value,which was consistent with the visual appearance.A total of 34 volatile flavor compounds were detected,and the volatile flavor substances in the muscle of little tunny differed significantly from those in the other species.n-Pentanal,hexanal,and heptanal may contribute to the strong fishy flavor of these three tuna species.
作者
田晟萌
于刚
马振华
薛勇
薛长湖
TIAN Shengmeng;YU Gang;MA Zhenhua;XUE Yong;XUE Changhu(Sanya Tropical Fisheries Research Institute,Sanya 572018,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Sanya Ocean Institute,Ocean University of China,Sanya 572024,China)
出处
《肉类研究》
2025年第11期9-15,共7页
Meat Research
基金
三亚崖州湾科技城科技专项资助项目(SKJC-2023-01-001)。
关键词
小型金枪鱼
营养组成
营养评价
质构
风味
small-sized tuna
nutrient composition
nutritional evaluation
texture
flavor
作者简介
第一作者:田晟萌(1997-)(ORCID:0009-0002-6594-5286),女,硕士,研究方向为水产品加工与贮藏技术。E-mail:smtian2022@163.com;通信作者:薛勇(1976-)(ORCID:0000-0001-7535-2009),男,教授,博士,研究方向为水产品加工与贮藏技术。E-mail:xueyong@ouc.edu.cn。
