3种即食鱼豆腐营养成分分析及凝胶性能评价

Nutritional Components and Gelling Properties of Three Brands of Commercial Ready-to-Eat Fish Tofu

以3种市售即食鱼豆腐(鱼豆腐A、B、C)为研究对象,对其营养成分和凝胶性能进行分析及评价。结果表明:3种鱼豆腐的水分质量分数分别为65.94%、69.34%和67.20%;粗蛋白质量分数分别为25.63%、22.02%和23.81%;粗脂肪和灰分含量较低。氨基酸种类齐全,必需氨基酸/总氨基酸质量分数分别为39.43%、39.64%和39.57%,鲜味氨基酸/总氨基酸质量分数分别为37.11%、36.06%和36.32%;第1限制氨基酸均是亮氨酸,必需氨基酸指数评分分别为43.81、53.14和49.57。分别检出21、22、21种脂肪酸,且多不饱和脂肪酸含量丰富,分别为59.14%、63.39%和44.59%。3种鱼豆腐持水性较好,分别为84.61%、86.36%和82.98%;p H值分别为6.04、6.06、6.23;凝胶强度较高,分别为320.17、203.63、212.71?g·cm。3种鱼豆腐均属于营养种类齐全,凝胶性能良好的即食食品。研究数据为进一步评定市售鱼豆腐产品质量提供了一定参考。

Three brands of commercial ready-to-eat fish tofu(A,B,and C)were purchased and evaluated for their nutritional components and gelling properties.The results showed that the moisture contents of brands A,B and C were65.94%,69.34%and67.20%,respectively,crude protein contents were25.63%,22.02%and23.81%respectively,and crude fat and ash contents were low.All three brands contained a variety of amino acids with ratios of essential to total amino acids of39.43%,39.64%and39.57%,and ratios of umami taste to total amino acids of37.11%,36.06%and36.32%respectively;the first limiting amino acid was leucine(Leu)for all three samples,and the essential amino acids index(EAAI)scores for brands A,B and C were43.81,53.14and49.57,respectively.A total of21,22,and21fatty acids were detected in these three brands,and the contents of polyunsaturated fatty acids(PUFAs)were high in them(59.14%,63.39%and44.59%,respectively).Water holding capacity of these fish tofo samples were high,which were84.61%,86.36%and82.98%respectively.Moreover,pH values were6.04,6.06and6.23and gel strengths were320.17,203.63and212.71g?cm,respectively.Accordingly,this study demonstrated that fish tofu is a ready-to-eat food containing a variety of amino acids and having good gel performance.Data from this study may provide the foundation for further evaluation of the quality of commercial fish tofu products.