摘要
为从营养成分和风味物质差异方面研究巴沙鱼片和龙利鱼片的鉴定方法,该试验对两种鱼片的基本成分、氨基酸组成、脂肪酸、质构、色泽和风味物质进行分析。研究结果表明,龙利鱼肉相对于巴沙鱼肉蛋白质含量高而脂肪含量低。龙利鱼中风味氨基酸的比例(18.29%)略高于巴沙鱼(15.47%),表明龙利鱼较美味、食用价值较高。根据测得的脂肪酸结果可知,龙利鱼中含有更多对健康有益的多不饱和脂肪酸,其中二十碳五烯酸(eicosapentaenoic acid,EPA)和二十二碳六烯酸(docosahexaenoic acid,DHA)总量龙利鱼(19.02%)高于巴沙鱼(2.39%)。通过质构和色差分析发现,巴沙鱼有更高的硬度和弹性,但透明度和亮度较低。在风味特征方面,巴沙鱼风味主体为醛类物质,具有较浓的土腥味,而龙利鱼中风味主体为鱼腥味物质。该研究结果表明脂肪酸和风味成分可作为巴沙鱼片和龙利鱼片鉴定的潜在指标。
To study the difference in nutrition and flavor components of Pangasius bocouti fillets and Cynoglos-sus semilaevis fillets,the basic composition,amino acid composition,fatty acid,texture,color,and flavor substances were analyzed.The results showed that the flesh of Cynoglossus semilaevis had higher protein con-tent and lower fat content than that of Pangasius bocouti.The proportion of flavor amino acids in Cynoglossus semilaevis(18.29%)was slightly higher than that of Pangasius bocouti(15.47%),indicating that Cynoglossus semilaevis was more delicious and had higher edibleness.In addition,according to the measurements of fatty acids,Cynoglossus semilaevis enjoyed more polyunsaturated fatty acids,which were good for health.Specifi-cally,the total amount of eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA)in Cynoglossus semi-laevis(19.02%)was higher than those in Pangasius bocouti(2.39%).Through texture and color analysis,it was found that the Pangasius bocouti had higher hardness and elastic properties,but lower transparency and brightness.In terms of flavor characteristics,Pangasius bocouti mainly presents aldehydes and a strong earthy odor,while Cynoglossus semilaevis mainly presents fishy odor.The results of this study showed that fatty acids and flavor components could be used as potential indicators for the identification of Pangasius bocouti fillets and Cynoglossus semilaevis fillets.
作者
李运燕
王萍亚
薛静
何欣
赵巧灵
沈清
陈康
LI Yunyan;WANG Pingya;XUE Jing;HE Xin;ZHAO Qiaoling;SHEN Qing;CHEN Kang(Collaborative Innovation Center of Seafood Deep Processing,Zhejiang Province Joint Key Laboratory of Aquatic Products Processing,Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012,Zhejiang,China;Zhoushan Institute of Food&Drug Control,Zhoushan 316012,Zhejiang,China;Hangzhou Academy of Agricultural Sciences,Testing Centre,Hangzhou 310012,Zhejiang,China)
出处
《食品研究与开发》
CAS
2024年第3期22-28,共7页
Food Research and Development
基金
国家自然科学基金资助项目(32172304)
浙江省市场监督管理局“雏鹰计划”培育项目(CY20222322)
杭州市科技发展计划项目(20201203B94)。
关键词
巴沙鱼
龙利鱼
品种鉴别
基本成分
风味物质
Pangasius bocouti
Cynoglossus semilaevis
authentication
basic component
flavor substances
