高白鲑肌肉营养评价及风味物质分析
Nutritional Assessment and Flavor Compounds Analysis of Muscles of Coregonus peled
DOI: 10.12677/HJFNS.2020.91006, PDF,  被引量    科研立项经费支持
作者: 徐 楚, 王锡昌*：上海海洋大学食品学院，上海；侯玉军, 张治平, 毕福洋, 马 壮：新疆鲑鳟鱼工程技术研究中心，新疆赛湖渔业科技开发有限公司，新疆 温泉
关键词: 高白鲑；营养成分；风味物质；品质评价；Coregonus peled； Nutritional Composition； Flavor Compounds； Quality Evaluation
摘要: 本文以高白鲑为研究对象，分析其肌肉的基本营养成分以及氨基酸和脂肪酸的含量及其组成，对其进行营养分析及品质评价，并探讨风味物质的组成特征。研究表明，高白鲑肌肉中蛋白质和脂肪含量较高，分别为18.93%和13.87%。氨基酸的含量及其组成完全符合FAO/WHO标准，其中，必需氨基酸种类齐全且均衡性好。不饱和脂肪酸含量高于饱和脂肪酸含量，其中n-3 PUFAs含量高达38.17%，尤其EPA和DHA含量较高。检测出28种挥发性风味物质，其中醛类物质所占比重较大，达48.13%。呈味氨基酸含量丰富，占总游离氨基酸含量的6.1%。核苷酸中IMP含量较高，对高白鲑肌肉的鲜美滋味影响程度最明显。研究结果将对今后高白鲑的保鲜加工提供一定的理论依据和参考价值。
Abstract: In this paper, the content and composition of the basic nutrient composition, amino acid and fatty acid of muscles of Coregonus peled were analyzed, and its nutritional analysis and quality evaluation were carried out, and the composition characteristics of flavor substances were discussed. The results showed that: The higher content of protein and fat of muscles of Coregonus peled is respectively 18.93% and 13.87%. The content and composition of amino acids fully conform to FAO/WHO standards, among which the essential amino acids are complete and well balanced. The content of unsaturated fatty acid is higher than that of saturated fatty acid, and the content of n-3 PUFAs is as high as 38.17%, especially EPA and DHA. 28 kinds of volatile flavor compounds were detected, of which aldehydes accounted for 48.13%. The content of flavor amino acids is abundant, accounting for 6.1% of the total free amino acids. The content of IMP in nucleotides is higher, which has the most obvious effect on the delicious taste of muscles of Coregonus peled. The research results will provide some theoretical basis and reference value for the fresh-keeping processing of Coregonus peled in the future.
文章引用：徐楚, 王锡昌, 侯玉军, 张治平, 毕福洋, 马壮. 高白鲑肌肉营养评价及风味物质分析[J]. 食品与营养科学, 2020, 9(1): 47-58. https://doi.org/10.12677/HJFNS.2020.91006

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