3种主养鲆鲽类的营养成分分析及品质比较研究

Comparison of nutrient components and quality in muscles of Scophthalmus maximus, Paralichthys olivaceus and Cynoglossus semilaevis

中文关键词: 大菱鲆  牙鲆  半滑舌鳎  营养成分  品质

英文关键词: Scophthalmus maximus  Paralichthys olivaceus  Cynoglossus semilaevis  Nutrient composition  Quality

中文摘要:

      采用常规测试方法对大菱鲆、牙鲆及半滑舌鳎的营养成分和品质进行了分析比较。结果表明，大菱鲆、半滑舌鳎的粗蛋白含量显著高于牙鲆（P<0.05），而大菱鲆与半滑舌鳎无显著差异（P>0.05）；3种鱼的脂肪和灰分含量没有显著性差异（P>0.05）；大菱鲆、牙鲆、半滑舌鳎中的氨基酸总量依次为37.73、33.32、32.91 mg/100mg；大菱鲆、牙鲆、半滑舌鳎中的必需氨基酸占总氨基酸的比值(EAA/TAA )依次为43.50%、43.25%、43.00%；对于高不饱和脂肪酸C20∶4、C22∶5、C22∶6，大菱鲆显著高于牙鲆和半滑舌鳎(P<0.05)，而 C20∶5，牙鲆显著高于大菱鲆和半滑舌鳎(P<0.05)；在质构分析方面，大菱鲆的硬度显著高于牙鲆和半滑舌鳎 (P<0.05)；大菱鲆和牙鲆肌肉的弹性差异不显著(P>0.05)，但二者均显著高于半滑舌鳎(P<0.05)；对可溶性胶原蛋白，大菱鲆显著高于牙鲆、半滑舌鳎（P<0.05），牙鲆与半滑舌鳎无显著性差异（P>0.05）；对不可溶性胶原蛋白，大菱鲆显著高于牙鲆、半滑舌鳎（P<0.05），半滑舌鳎显著高于牙鲆（P<0.05）。研究证明，大菱鲆、牙鲆和半滑舌鳎都属于优质鲆鲽类，可为人类提供丰富的蛋白质、脂肪、必需脂肪酸、胶原蛋白等营养成分，尤其蛋白质、不饱和脂肪酸和胶原蛋白的含量丰富，可以满足消费者的特殊营养需求。

英文摘要:

      Nutrient compositions and meat qualities of turbot Scophthalmus maximus, flounder Paralichthys olivaceus and sole Cynoglossus semilaevis were analyzed and compared in this paper. The results showed that the protein content of turbot and sole were much higher than that in flounder (P<0.05), while no significant difference was found between turbot and sole. There was no significant difference in the lipid and ash content in turbot, flounder and sole (P>0.05). The total amino acid in turbot, flounder and sole were 37.73, 33.32, 32.91 mg/100mg respectively, and the percentage of essential amino acids to the total amino acids (EAA/TAA) were 43.50%, 43.25%, 43.00% respectively. For fatty acids, the C20∶4, C22∶5 and C22∶6 content in turbot was significantly higher than that in flounder and sole, and the C20∶5 content in flounder was significantly higher than that in turbot and sole. For texture, the hardness of turbot was significantly higher than that of flounder and sole (P<0.05), and the springiness of turbot and flounder was significantly higher than that of sole (P<0.05). The content of soluble collagen in turbot was significantly higher than that of flounder and sole (P<0.05), while there was no difference between flounder and sole (P>0.05). The content of insoluble collagen in turbot was significantly higher than that in flounder and sole (P<0.05), and it's significantly higher in sole than that in flounder (P<0.05).