【摘要】 以俄罗斯鲟(Acipenser gueldenstaedtii)为原料,制备并分析了烟熏鱼片(冷熏和热熏鱼片)的主要营养成分和物理特性,并对两者的品质进行了比较。结果表明:(1)两种熏鱼片的一般营养成分含量为:水分含量59.73%~69.44%,粗蛋白43.98%~50.51%,脂肪含量33.50%~36.54%,灰分含量1.68%~2.14%,且两种熏鱼片一般营养成分含量均没有显著性差异;(2)氨基酸和脂肪酸组成与含量上,两种熏鱼片均检测出19种氨基酸,其必需氨基酸和鲜味氨基酸含量分别为23.75%~24.25%和23.41%~23.79%,总体上氨基酸营养价值两者间没有差别,仅EAAI冷熏鲟鱼片的略高于热熏鲟鱼片。在熏鱼片中检测到18种脂肪酸,热熏鲟鱼片的饱和脂肪酸要高于冷熏鲟鱼片,而不饱和脂肪酸则略低于冷熏鲟鱼片,其中DHA含量显著低于冷熏鲟鱼片(P<0.05),其它脂肪酸均无显著性差异。(3)在质构特性方面,热熏鲟鱼片的硬度、弹性、内聚性和咀嚼性都要高于冷熏鲟鱼片,表明热熏鱼片更有嚼劲。(4)在颜色上,热熏鱼片的亮度(L)和色度角(H*)值要显著低于冷熏鱼片,而饱和度(C*)显著高于冷熏鲟鱼片,即热熏鲟鱼片的颜色较暗,同时肉质偏红,冷熏鱼片的肉质偏黄,且比热熏鱼片颜色淡。质构特性和颜色的差异主要是由于冷熏和热熏过程中不同的干燥和烟熏温度有关。综合分析表明,烟熏鲟鱼片营养价值较高,综合感官评价好,具有较高的市场开发价值。更多还原

【Abstract】 Russian sturgeon( Acipenser gueldenstaedtii) is one of the major commercially cultured sturgeon species in China. It is highly appreciated because of its lightly salted roe,caviar. However,the body of Russian sturgeon is usually sold at a very low price. Smoking seems to be a good way to improve the value of fillets. The aim of the study is to quantify the chemical composition and physical properties of smoked Russian sturgeon fillets. The nutritional and physical quality between cold smoked fillet and hot smoked fillet was evaluated and compared. Totally 16 fillets( 300- 500 g per fillet in average) were picked,packed and transported to laboratory after smoking. The muscle samples of smoked fillets were dried,combined and ground with a small coffee grinder and stored frozen at- 80 ℃ for further analysis. The main nutritional ingredients,including moisture,crude protein,crude lipid,ash,amino acid and fatty acid,were analyzed by using methods of Chinese Standard. Amino acid composition was determined in samples that had been acid hydrolyzed,by using HPLC on amino acid analyzer in accordance with the method of Chinese Standard. For tryptophan measurements,all samples were alkaline hydrolyzed prior to analysis. For fatty acid analysis, every sample was performed according to the method of Chinese Standard by using gas chromatograph. Results showed that the contents of moisture,crude protein,crude lipid and ash of two products were 59. 73%-69. 44%,43. 98%- 50. 51%,33. 50%- 36. 54% and 1. 68%- 2. 14%,respectively. No great difference was found between cold and hot smoked sturgeon fillets. Nineteen kinds of amino acids were detected from these two products,including eight kinds of essential amino acids( 23. 75%- 24. 25%) and four kinds of delicious amino acids( 23. 41%- 23. 79%). There was no significant difference in the contents of single amino acid,but cold smoked fillet seems better compared with hot one in terms of EAAI. Totally 18 kinds of fatty acids were detected in smoked sturgeon fillets,in which the contents of saturated fatty acids,monounsaturated fatty acids and poly-unsaturated fatty acids were 22. 99%- 24. 17%,39. 56%- 40. 50% and 36. 26%- 36. 63%,respectively. The hot smoked sturgeon fillet had higher saturated fatty acid( SFA) but slightly lower poly-unsaturated fatty acid( PUFA). No significant difference was found among individual fatty acid except for the relative content of docosahexaenoic acid( DHA,22 ∶ 6n- 3),which was considerably higher in cold smoked fillets than that of the hot smoked fillets. The cold and hot smoked fillets were also taken for analyzing the texture and color,such as hardness,springiness,cohesiveness,chewiness,lightness, hue angle and chroma. Results from physical quality showed that the hardness,springiness,cohesiveness and chewiness of hot smoked fillet were better than that of cold one,meaning much chewier. The significant higher L and Hue angle( H*),but lower Chroma( C*) was found in hot smoked fillet,meaning a dark red color of fillet in hot smoked fillet and a bright yellow color in cold smoked one. Variations in physical quality and color between cold and hot smoked fillets were attributed to different drying and smoking temperatures. The study indicated that the two smoked sturgeon fillet products showed a high nutritional value and physical quality for market development and are highly recommended for consumption.更多还原