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投稿时间:2018-10-21
投稿时间:2018-10-21
中文摘要: 以4 种不同冻干鲟鱼龙筋为原料,通过对鲟鱼龙筋营养成分的测定及分析,发现不同鲟鱼龙筋之间的营养组成存在显著性差异。分别研究了俄罗斯公鲟、俄罗斯母鲟、中华鲟和海博瑞鲟的基本营养组成、蛋白质的氨基酸组成、脂肪酸组成和无机元素组成。研究结果表明,俄罗斯母鲟粗蛋白含量达到76.12 g/100 g,含量最高,与另外3 种鲟鱼龙筋存在显著性差异(P<0.05);4 种鲟鱼龙筋均氨基酸组分种类丰富,但根据氨基酸评价必需氨基酸指数(essential amino acid index,EAAI)值显示,俄罗斯公鲟、母鲟氨基酸组分更为均衡,营养价值更高;中华鲟和海博瑞鲟不饱和脂肪酸占总脂肪酸的质量分数为80%,主要为多不饱和脂肪酸,能保证细胞的正常生理功能,更有益于人体健康;4 种鲟鱼龙筋矿物质元素含量丰富,其中常量元素K、Ca、P 含量优势明显,且重金属元素Cu、Cd 含量均明显低于限量标准,甲基汞、Pb 未检出。
Abstract:The four different strains of freeze-dried squid sturgeon's bone marrow were used as raw materials.Through the determination and analysis of the nutrient composition of different strains of squid sturgeon's bone marrow,the nutritional differences of squid sturgeon's bone marrow between different strains were obtained.The basic nutrient composition,amino acid composition,fatty acid composition and inorganic element composition of Russian male,Russian female,Chinese sturgeon and Hybrid were studied.The results showed that the crude protein content of Russian female carp reached 76.12 g/100 g,and the content was the highest,which was significantly different from the other three sturgeon's bone marrow (P<0.05).According to the essential amino acid index (EAAI)value of essential amino acids,the amino acid composition of Russian male and female mites was more balanced and the nutritional value was higher.The unsaturated fatty acids of Chinese sturgeon and Hybrid account for about 80% of total fatty acids,and mainly polyunsaturated fatty acids.It could ensure the normal physiological function of cells,and was more beneficial to human health;the mineral elements of four kinds of squid sturgeon's bone marrow were rich,and the contents of major elements such as K,Ca and P are obvious,and the contents of heavy metals such as Cu and Cd were significantly lower than the limit.Standard,methylmercury,Pb were not detected.
keywords: freeze drying sturgeon's bone marrow nutrient content nutrient evaluate,amino acid composition
文章编号:201912034 中图分类号: 文献标志码:
基金项目:国家重点研发计划项目(2018YFD0400603);新疆维吾尔自治区重点研发计划项目(2017B01004-4);浙江省重点研发计划项目(2017C02035)
作者 | 单位 |
郭敏强,姜鹏飞,傅宝尚,白帆,祁立波,沈鹏博 | 大连工业大学食品学院,辽宁 大连 116034;大连工业大学国家海洋食品工程技术研究中心,辽宁 大连 116034;衢州鲟龙水产食品科技开发有限公司,浙江 衢州 324000 |
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