文献类型：期刊文献

中文题名：珍珠龙胆石斑鱼肌肉营养成分与挥发性风味成分的分析与评价

英文题名：Nutritional and Volatile Flavor Components of Dorsal and Ventral Muscle from Hybrid Grouper(Epinephelus fuscoguttatus♀ × E. lanceolatus♂)

作者：范秀萍[1];秦小明[1];章超桦[1,2];陈建平[1];朱乾峰[1]

机构：[1]广东海洋大学食品科技学院//广东省水产品加工与安全重点实验室//广东普通高等学校水产品深加工重点实验室,广东湛江524088;[2]南海生物资源开发与利用协同创新中心,广东广州510275

年份：2018

卷号：38

期号：1

起止页码：39

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD

基金：广东省科技计划项目(NO:2015B020205003);广东普通高等学校水产品高值化加工与利用创新团队建设项目;广东海洋大学大学生创新创业训练计划项目(CXXL2016033)

语种：中文

中文关键词：珍珠龙胆石斑鱼;肌肉;营养成分;氨基酸组成;ω-3不饱和脂肪酸;风味物质;气相色谱-质谱联用(GC-MS)

外文关键词：hybrid grouper; Epinephelus fuscoguttatus♀ × E. lanceolatus♂; amino acid composition;ω-3 polyunsaturated fatty acids; volatile components; gas chromatgraphy-mass spectrometry (GC-MS)

中文摘要：【目的】分析珍珠龙胆石斑鱼背、腹部肌肉的营养成分与挥发性风味成分。【方法】采用顶空固相微萃取与气相色谱-质谱联用技术检测鱼肉挥发性风味物质,用常规分析法检测鱼肉氨基酸及脂肪酸组成。【结果】珍珠龙胆石斑鱼含肉率达到71.03%±3.88%,鱼鳞与皮质量分数高达9.60%±1.67%。背、腹部肌肉的蛋白质质量分数(干基)分别为85.19%和77.47%,脂肪质量分数分别为6.44%和12.00%,必需氨基酸占总氨基酸质量分数均为0.45;背、腹部肌肉第一限制性氨基酸均为缬氨酸,氨基酸评分(AAS)分别为86和81,氨基酸指数分别为80.06和72.61,均为赖氨酸含量最高,氨基酸评分(AAS)分别为156和140;背部肌肉中5种鲜味氨基酸总量(7.26%)较腹部(7.09%)略高,不饱和脂肪酸分别占肌肉脂肪酸总量的60.11%和45.54%,EPA+DHA的含量是腹部肌肉的11.5倍,质量分数达20.42%,ω-3/ω-6 PUFA为9.56;背、腹部肌肉分别检出挥发性风味物质50与52种,腹部肌肉中醇类物质含量最高,质量分数达60.25%,其不饱和醇类与醛类对其肌肉的总体风味起重要贡献。【结论】珍珠龙胆石斑鱼是一种高蛋白、低脂肪、富含赖氨酸、精氨酸、EPA和DHA的优质海产经济鱼种,其背部肌肉蛋白质营养价值高于腹部,是优质的ω-3不饱和脂肪酸的食物来源;背、腹部肌肉挥发性风味物质含量丰富,腹部肌肉的鲜味优于背部肌肉。

外文摘要：【Objectives】The nutrient composition and volatile flavor components in the dorsal and ventral muscles of hybrid grouper(Epinephelus fuscoguttatus♀×E.lanceolatus♂)were analyzed and evaluated.【Methods】The volatile flavor components in different parts of grouper were analyzed by headspace solid phase microextraction method combined with gas chromatography-mass spectrometry(HS-SPME/GC-MS)methods.The amino acid,fatty acid and common nutrient compositions in different parts of the boy were determined by routine methods.【Results】The ratio of flesh to body was71.03%±3.88%,and the ratio of fish scale weight to weight was9.60%±1.67%.The protein contents of dorsal and ventral muscle were85.19%and77.47%;the fat content were6.44%and12.00%,respectively.The ratio of essential amino acids to total amino acids was0.45.The first limited amino acid was valine,and the amino acid scores(AAS)of dorsal and ventral muscle protein were0.86and0.81,respectively.The lysine was the highest,and the AAS were1.56and1.40.The essential amino acids indexes(EAAI)were80.06and72.61.The content of five delicious amino acids in dorsal muscle(7.26%)was higher than that in the ventral muscle(7.09%)in fresh samples.The unsaturated fatty acid contents of dorsal and ventral muscles were60.11%and45.54%.The content of EPA and DHA in the dorsal muscle fatty acids was20.42%,which is11.5times higher than that in the ventral muscle.The ratio of totalω-3polyunsaturated fatty acids(PUFA)toω-6PUFA was9.56.The results indicated that grouper is a nutritious and delicious edible fish with high contents of protein,lysine and arginine,but low contents in fat,and the dorsal muscle has the higher protein nutritional value than the ventral muscle.The composition of essential amino acid is within the range of the human requirement..There were50and52kinds of volatile components detected in the dorsal and ventral muscles respectively.The alcohol content in ventral muscles was highest.However,the ventralregion showed better flavor than the dorsal regions because of the higher unsaturated alcohol and aldehyde contents.【Conclusion】Grouper(Epinephelus fuscoguttatus♀×E.lanceolatus♂)meat is high in protein,enriched withlysine,arginine DHA but low in fat.The protein nutritional value of dorsal muscle is higher than that of the ventral muscle.It is a good source of high qualityω-3unsaturated fatty acids.Ventralmuscle has better taste than the dorsal muscle.