| 鄒朝陽，趙峰，王志，歐帥，王轟，李國棟，周德慶.大菱鮃不同部位營養與質構品質分析評估.漁業科學進展，2019,40（6）：186-195 |
| 大菱鮃不同部位營養與質構品質分析評估 |
| Analysis and Evaluation of Nutrition and Texture Quality in Different Parts of Turbot（Scophthalmus maximus） |
| 投稿時間：2019-01-15 修訂日期：2019-02-25 |
| DOI： |
| 中文關鍵字： 大菱鮃 不同部位 營養 質構 品質 評估 |
| 英文關鍵字： Scophthalmus maximus Different parts Nutrition Texture Quality Evaluation |
| 基金項目： |
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| 摘要點擊次數： 4282 |
| 全文下載次數： 4979 |
| 中文摘要： |
| 以大菱鮃（Scophthatmus maximus）為研究對象，系統比較分析了其背部、腹部、胸腔部、尾部、裙邊和魚皮的基本營養成分、膠原蛋白含量、胺基酸與脂肪酸組成及質構特性，並進行了營養價值評估，獲得了大菱鮃各部位營養與質構品質的基礎數據。研究結果顯示，不同部位的粗蛋白含量存在差异，魚皮中含量最高為29.04%，而裙邊含量最低為12.99%，與其他部位肌肉差异均極顯著（P<0.01）。背部、腹部、胸腔部和尾部的粗蛋白含量分別為18.76%、18.96%、17.91%和18.39%；裙邊粗脂肪含量最高達17.47%，脂肪酸種類最多為27種，並且含量達318.09 mg/g，多不飽和脂肪酸的含量為其他部位的3.90~6.76倍，其中亞油酸含量最高（107.26 mg/g），其次為DHA（64.39 mg/g）和EPA（26.61 mg /g）；魚皮中膠原蛋白含量達224.69 mg/g，顯著高於其餘部位（P<0.01），可作為製備膠原蛋白的原料。各部位中均檢測出18種胺基酸，背部、腹部、胸腔部、尾部和裙邊中第一限制性胺基酸均為Met+Cys，而在魚皮中第一限制性胺基酸為Trp；另外，大菱鮃除魚皮之外，其餘各部位胺基酸組成均符合FAO/WHO參攷模式標準；通過質構特性分析，發現胸腔部肌肉的硬度、咀嚼性和彈性顯著高於其餘部位（P<0.05），口感更佳。 |
| 英文摘要： |
| Turbot is internationally recognized as a high-value edible fish and has become one of the important farmed fish in the northern coast of China；however，its nutritional quality still lacks comprehensive evaluation，and its deep processing rate is too low.To provide fundamental data for the segmentation processing of turbot，the nutritional components，content of collagen，amino acid，fatty acid，and texture characteristics of different parts of turbot，including the dorsum，abdomen，chest，tail，skirt，and skin，were determined.Meanwhile，the nutritional value was also evaluated.The results showed that there were differences in crude protein content from different parts，among which crude protein content of skin was the highest（29.04%）and that of skirt was the lowest（12.99%），both of which were significantly different from that of the other parts（P<0.01）：the crude protein content from the dorsum，abdomen，chest and tail was 18.76%，18.96%，17.91%，and 18.39%，respectively.The maximum fat content in the skirt was as high as 17.47%，containing the most types of fatty acids（27 kinds），and reached 318.09 mg/g；Polyunsaturated fatty acid（PUFA）was 3.90 to 6.76 times as much as that of the other parts，among which linoleic acid content was the highest（107.26 mg/g），followed by docosahexaenoic acid（DHA）（64.39 mg/g）and eicosapentaenoic acid（EPA）（26.61 mg/g）.The skin had the highest level of 224.69 mg/g in collagen（P<0.01），which could be used as a raw material to produce collagen.A total of 18 amino acids were detected in all parts of the turbot.The main limiting amino acids in the dorsum，abdomen，chest，tail，and skirt were all methionine（Met）and cysteine（Cys），while the main limiting amino acid in the skin was tryptophan（Trp）.In addition，except for the skin，amino acid compositions in other parts of the turbot were all in line with the ideal pattern described by FAO/WHO.Texture characteristics analysis showed that hardness，chewiness，and elasticity of the abdomen were significantly higher than those of the other parts（P<0.05），which had a better mouthfeel. |
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