蒸煮对不同品质鸭肥肝营养特性及脂肪酸组成的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 105-108.

蒸煮对不同品质鸭肥肝营养特性及脂肪酸组成的影响

曾秋凤，吴昊，丁雪梅，黄学琴，张克英*

四川农业大学动物营养研究所，四川省动物抗病营养重点实验室

收稿日期:2011-10-10 修回日期:2012-11-04 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 张克英 E-mail:zkeying@yahoo.com
基金资助:
四川省教育厅自然科学项目;四川农业大学双支计划团队资助

Effect of Cooking on Nutritional Quality and Fatty Acid Pattern of Fat Duck Liver with Different Fatty Acid Profiles

Received:2011-10-10 Revised:2012-11-04 Online:2013-01-15 Published:2013-01-07

摘要/Abstract

摘要： 研究3种不同品质的鸭肥肝在蒸煮后常规养分、脂肪酸组成及脂质过氧化的变化。结果表明：1)熟化增加了鸭肥肝中C12:0、总脂和丙二醛(MDA)的含量，降低了水分、蛋白的含量，对鸭肥肝中糖原的含量无影响；2)鱼油组肥肝熟化后，其SFA、PUFA、n-6PUFA、n-3PUFA、EPA、DHA均显著高于大豆油组肥肝(P＜0.05)，极显著高于玉米组肥肝(P＜0.01)；3)玉米组肥肝熟化后SFA和MUFA显著降低(P＜0.05)，PUFA、n-6 PUFA、n-3 PUFA显著升高(P＜0.05)，大豆油组肥肝熟化对这几种脂肪酸的影响不大，而鱼油组肥肝熟化后这几种脂肪酸含量均升高，其中n-6PUFA达到显著水平(P＜0.05)；4)熟化具有降低3种肥肝中EPA和DHA的趋势，EPA降低幅度以玉米组肥肝最大，DHA降低幅度以大豆油组肥肝最大。以上结果提示，鱼油组肥肝的食用价值最高。

关键词: 鸭肥肝, 脂肪酸组成, 蒸煮

Abstract: The objective of this study was to investigate the effect of cooking on general nutrients, fatty acid composition, and lipid oxidation in fat livers of ducks fed corn alone or in combination with fish oil or soybean oil. The results showed that cooking increased the contents of C12:0, total lipid and MDA, and decreased the contents of moisture and protein while no effect was observed on hepatin content in fat duck liver. After cooking, the contents of SFA, PUFA, n-6PUFA, n-3PUFA, EPA and DHA in livers of fish oil-fed ducks were significantly higher than those observed for soybean oil-fed ducks (P＜0.05) and extremely significantly higher than those observed for corn control (P＜0.01). The contents of SFA and MUFA decreased significantly (P＜0.05) with a concomitant increase in PUFA, n-6PUFA and n-3PUFA (P＜0.05) in duck livers of corn control after cooking, only minor changes in these fatty acids were observed for livers of soybean oil-fed ducks, whereas livers of fish oil-fed ducks showed an increase in the levels of these fatty acids, particularly a significant increase in n-6PUFA (P＜0.05). For each group of fat duck livers, cooking could cause a decrease in the levels of EPA and DHA, and corn control group and soybean oil group showed the biggest decrease in EPA and DHA, respectively. The above results suggest that fat livers of fish oil-fed ducks have the highest nutritional value.

Key words: fat duck liver, fatty acid profile, cooking

中图分类号:

TS251
S8

曾秋凤，吴?昊，丁雪梅，黄学琴，张克英*. 蒸煮对不同品质鸭肥肝营养特性及脂肪酸组成的影响[J]. 食品科学, 2013, 34(1): 105-108.

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