不同鲍及其杂交种的营养成分与质构特性

Nutritional components and texture profiles of different abalone species and their hybrids

绿盘鲍和西盘鲍作为经全国水产原种和良种审定委员会审定通过的水产新品种,在生长和耐高温性能上表现出显著优势,已在产业上广泛推广养殖,但其营养品质方面的研究尚不完善。本研究以这两个鲍新品种以及西氏鲍、皱纹盘鲍和绿鲍为对象,对其营养成分与质构特性进行了比较分析。结果显示,绿盘鲍的肥满度为(0.76±0.14)g/cm^(3),相较于其母本提高了35.71%,相较于其父本提高了72.73%;足肌的粗蛋白含量为62.26%±6.62%,相较于其母本提高了9.83%,相较于其父本提高了14.26%,因此在肥满度和粗蛋白含量方面,绿盘鲍具有明显的超亲杂种优势。5种鲍的脂肪酸营养价值为皱纹盘鲍>绿盘鲍>西盘鲍>绿鲍>西氏鲍,可见杂交种的脂肪酸营养具有中亲杂种优势。在质构指标上,西氏鲍的弹性和脆度最高,绿鲍脆度最低,杂交种各项质构指标都未表现出杂种优势。熵权法综合分析结果显示,皱纹盘鲍营养品质最优,绿盘鲍和绿鲍在风味上优于西氏鲍与西盘鲍。本研究结果将为未来鲍的品质育种及产品精深加工与开发提供技术支撑。

The abalone hybrids Haliotis gigantea♀×H.discus hannai♂(GD)and H.discus hannai♀×H.fulgens♂(DF)have been approved as national new aquacultural varieties by the Ministry of Agriculture based on their excellent high temperature resistance and growth rate.But the research on nutritional quality of these two hybrids was still limited.In this study,H.discus hannai(DD),H.fulgens(FF),H.hannai♀x H.fulgens♂(DF),H.gigantean(GG),and H.gigantean♀x H.hannai♂(GD)were chosen for a comparison of their nutritional components and textural profiles.The tested indexes include moisture,cholesterol,ash,protein,lipid,glycogen,collagen,mineral elements,delicious amino acids,taurine,fatty acid and texture profile.The results showed that DF and GD had certain advantages over their parents species in fullness,crude protein and taurine content.In delicious amino acids profile,DF and FF were rich in delicious amino acids,while GG had the highest proportion of bitter amino acids.In fatty acid profile,the order of the fatty acid nutritional values of the five varieties from high to low was DD,DF,GD,FF and GG.GG had the highest springiness and fracturability,while FF had the lowest fracturability.GD had no advantage over its parents in texture profile.According to an analysis based on entropy weight method,the texture score was highest in DD and lowest in DF.The flavor score was highest in FF and lowest in GG.The comprehensive scores from high to low were DD,FF,DF,GG and GD.Overall,DD had the best nutritional quality,FF and DF were inferior to GG and GD in texture,but better in flavor than GG and GD.Therefore,the nutritional quality analysis here will lay a technical foundation for the subsequent breeding focusing on meat quality traits and development of processed products.