三种金枪鱼不同部位肌肉营养成分与风味物质比较

Comparison of Nutritional Components and Flavor Substances of Different Muscle Parts of Three Kinds of Tuna Species

为科学评价大目金枪鱼、黄鳍金枪鱼和蓝鳍金枪鱼不同部位的营养成分与风味物质,采用国标法和Flavorspace?气相色谱-离子迁移谱仪检测了其基本营养成分、氨基酸组成、脂肪酸组成和挥发性风味物质,对比分析不同品种及不同部位间存在的差异。结果表明:三种金枪鱼肌肉的水分含量存在较大差异,不同部位肌肉水分含量为50.16~79.37 g/100 g,其中,蓝鳍金枪鱼肌肉的水分含量显著低于大目和黄鳍金枪鱼(P<0.05)。蓝鳍金枪鱼背部蛋白含量最高,达24.70 g/100 g;蓝鳍金枪鱼腹部脂肪含量高达30.29 g/100 g。大目金枪鱼背部肌肉符合FAO/WHO标准,属于优质蛋白;而大目金枪鱼腹部肌肉、蓝鳍背部和腹部肌肉均接近于FAO/WHO标准,也是良好的蛋白源。三种金枪鱼不同部位肌肉中谷氨酸含量最高,色氨酸含量最低。三种金枪鱼不同部位肌肉共检出31种脂肪酸,其中,二十碳五烯酸(Eicosapentaenoic acid,EPA)和二十二碳六烯酸(Docosahexaenoic acid,DHA)总量较高,二者总量占脂肪酸比例的27.61%~41.73%。共检测到醛类、酮类、醇类、酯类、酸类和烷烃及含氮化合物等40种挥发性风味物质;其中蓝鳍金枪鱼中种类最多,大目金枪鱼最少;同一品种不同部位肌肉中挥发性风味物质的相对含量也存在明显差异。三种金枪鱼不同部位肌肉均具有较高的营养价值,主体风味各不相同;其中蓝鳍金枪鱼背部肌肉必需氨基酸含量高,腹部肌肉不饱和脂肪酸含量丰富,且风味更佳。本研究结果为三种金枪鱼不同部位肌肉的精准加工与利用提供科学依据。

To scientifically evaluate the nutritional components and flavor substances of different muscle parts of bigeye tuna, yellowfin tuna and bluefin tuna, the differences among different species and parts of three tuna species were compared through basic nutrients, amino acid composition, fatty acid composition and volatile flavor substances, which detected using national standard method and gas chromatography-ion migration spectrometer. The results showed that moisture content of three tuna species was quite different. The moisture content of different muscle parts was varied from 50.16 to 79.37 g/100 g,while the moisture content of bluefin tuna was significantly lower than the other two tuna species(P<0.05). The dorsal muscle of bluefin tuna had the highest protein content(24.70 g/100 g), while the abdominal muscle of bluefin tuna had the highest fat content(30.29 g/100 g). The dorsal muscle of bigeye tuna met the FAO/WHO standard, so it was regarded as the high-quality protein. While the abdominal muscle of bigeye tuna, the dorsal and abdominal muscles of bluefin tuna were close to the FAO/WHO standard, they were regarded as good protein sources. The content of glutamic acid was the highest in the three tuna species, while tryptophan was the lowest. A total of 31 kinds of fatty acids were detected in the three tuna species, including 13 saturated fatty acids, 8 monounsaturated fatty acids and 10 polyunsaturated fatty acids, while the total proportion of DHA and EPA in total fatty acid was 27.61%~41.73%. There were 40 kinds of volatile flavor compounds were detected, including aldehydes, ketones, alcohols, esters, acids, alkanes and nitrogen compounds. Bluefin tuna had the most kinds of volatile compounds, while bigeye tuna had the fewest. The relative contents of volatile compounds in different muscle parts of the same species were also significantly different. The muscles of three tuna species had high nutritional value and different aroma profile. The dorsal muscle of bluefin tuna had high essential amino acid content, while the abdominal muscle had rich unsaturated fatty acid, and better aroma profile. The results provided a reference for the precision processing and utilization of different muscle parts of three tuna species.