草鱼脆化过程中肌肉胶原蛋白、矿物质含量和脂肪酸组成变化

doi:10.7506/spkx1002-6630-201510017

食品科学

草鱼脆化过程中肌肉胶原蛋白、矿物质含量和脂肪酸组成变化

伍芳芳1,2，林婉玲1，李来好1,*，杨贤庆1，郝淑娴1，杨少玲1，胡晓1，王锦旭1，魏涯1

1.中国水产科学研究院南海水产研究所，农业部水产品加工重点实验室，国家水产品加工技术研发中心，
广东广州 510300；2.上海海洋大学食品学院，上海 201306

出版日期:2015-05-25 发布日期:2015-05-08
通讯作者: 李来好
基金资助:
国家自然科学基金青年科学基金项目（31401625）；广州市珠江科技新星专项（2014J2200019）；
中央级公益性科研院所基本科研业务费专项（2013ZD04）；农业部水产品加工重点实验室开放基金项目（nybjg201202）

Changes in Muscle Collagen Content, Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process

WU Fangfang1,2, LIN Wanling1, LI Laihao1,*, YANG Xianqing1, HAO Shuxian1, YANG Shaoling1, HU Xiao1, WANG Jinxu1, WEI Ya1

1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National R & D Center for Aquatic Product Processing,
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Online:2015-05-25 Published:2015-05-08
Contact: LI Laihao

摘要/Abstract

摘要：

研究草鱼脆化过程中主要营养成分的变化规律，在草鱼脆化养殖过程中定期采样，比较研究不同脆化周期的鱼肉胶原蛋白、矿物质含量和脂肪酸组成变化。对不同采样期的鱼肉，采用石墨炉原子吸收光谱法测定肌肉矿物质含量，气相色谱-质谱联用技术测定肌肉脂肪酸组成。结果显示，普通草鱼肌肉的胶原蛋白含量为1.02 g/100 g，显著低于脆肉鲩。与普通草鱼相比，脆化后肌肉的钙、镁的含量分别增加了269.43%、46.05%，但铁、铜元素的含量分别下降了85.59%和23.08%，肌肉的锌、铬和镉含量差异不显著（P＞0.05）。不同脆化周期的肌肉中共检出17 种脂肪酸，多不饱和脂肪酸总量与饱和脂肪酸总量的比值为0.74～1.46，其中以普通草鱼最高。随着脆化时间的延长，肌肉的多不饱和脂肪酸总量、二十碳五烯酸和二十二碳六烯酸总量均有所下降。研究表明在草鱼脆化过程中肌肉胶原蛋白和钙、镁含量显著增加，铁、铜含量和多不饱和脂肪酸总量有所下降。

关键词: 脆肉鲩, 胶原蛋白, 矿物质含量, 脂肪酸组成, 草鱼

Abstract:

This research aimed to study the changes in main nutritional components during the crisping process of grass carp
(Ctenopharyngodon idellus, which was cultured under specific conditions to obtain crisp grass carp). Samples were acquired
periodically and the differences in muscle collagen content, mineral contents and fatty acid composition during the entire
crisping process were compared. Muscles in different crisping periods were taken for determination of mineral elements
by graphite furnace atomic absorption spectroscopy (GFAAS) and fatty acid composition by gas chromatography-mass
spectrometry (GC-MS). The results showed that the collagen content of grass carp was 1.02 g/100 g, which was significantly
lower than that of crisp grass carp (C. idellus C. et V). Compared with those in grass carp, the contents of Ca and Mg in crisp
grass carp were increased by 269.43% and 46.05%, respectively, while the contents of Fe and Cu in crisp grass carp were
decreased by 85.59% and 23.08%, respectively. However, there were no significant differences in the contents of Zn, Cr and
Cd among all the samples examined (P > 0.05). A total of 17 kinds of fatty acids in the muscles collected in different crisping
periods were detected. The ratios of ΣPUFA to ΣSFA ranged from 0.74 to 1.46 and showed the highest value in grass carp.
Meanwhile, the ratios of ΣPUFA and Σ(EPA + DHA) were decreased. The present study indicated that the contents of
muscle collagen, and Ca and Mg were significantly increased while the contents of Fe and Cu and the total amount of PUFAs
were decreased during the crisping process of grass carp.

Key words: crisp grass carp, collagen, mineral content, fatty acid composition, grass carp

中图分类号:

TS254.1

伍芳芳1,2，林婉玲1，李来好1,*，杨贤庆1，郝淑娴1，杨少玲1，胡晓1，王锦旭1，魏涯1. 草鱼脆化过程中肌肉胶原蛋白、矿物质含量和脂肪酸组成变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201510017.

WU Fangfang1,2, LIN Wanling1, LI Laihao1,*, YANG Xianqing1, HAO Shuxian1, YANG Shaoling1, HU Xiao1, WANG Jinxu1, WEI Ya1. Changes in Muscle Collagen Content, Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510017.

[1]	姜晶丹，杨明远，许长华，施文正，卢瑛. 湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响[J]. 食品科学, 2021, 42(8): 40-45.
[2]	李佳艺，陈赛，刘永乐，俞健，李向红，黄轶群，王发祥. 壳聚糖复合保鲜对草鱼肌肉品质变化的影响[J]. 食品科学, 2021, 42(7): 220-225.
[3]	张雪娇，刘登勇，王惠民. 羟脯氨酸小肽的体外抗氧化活性[J]. 食品科学, 2021, 42(5): 55-60.
[4]	杨舒乔，王迪，高彦祥. 非变性II型胶原蛋白研究进展[J]. 食品科学, 2021, 42(17): 343-349.
[5]	汪洋，王稳航. 肌内结缔组织与肉嫩度的关联机制及相关肉嫩化技术的研究进展[J]. 食品科学, 2021, 42(11): 332-340.
[6]	李晨，高柳芳，崔晓东，韩宇航，朱丹旭，李娇. 草鱼胰蛋白酶的亲和纯化及酶学性质[J]. 食品科学, 2021, 42(10): 178-183.
[7]	李君珂，孙雪梅，柳全文，谭晓冕. 绿原酸对不同加热方式的草鱼品质的影响[J]. 食品科学, 2020, 41(4): 80-85.
[8]	张晓亮，张毅. 兔皮胶原蛋白的性质及凝胶临界模型的建立[J]. 食品科学, 2020, 41(24): 16-21.
[9]	张语杰，郭星月，窦高乐，艾有伟，王丽梅，王宏勋，侯温甫. 高品质草鱼调理制品工艺优化及保鲜技术[J]. 食品科学, 2020, 41(24): 223-232.
[10]	周名洋，何雨欣，孙杨赢，潘道东，曹锦轩. 鹅骨胶原蛋白钙螯合肽的分离纯化及结构鉴定[J]. 食品科学, 2020, 41(22): 8-14.
[11]	叶敏倩，吴峰华，芮鸿飞，陈通，刘兴泉. 不同产地油茶籽油主要特征组分分析[J]. 食品科学, 2020, 41(20): 222-226.
[12]	周显青，张鹏举，张玉荣，彭超. 柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响[J]. 食品科学, 2020, 41(2): 50-57.
[13]	贾俊强，孙晟源，周晓瑞，缪楠，朱玉杰，吴琼英. 超声处理对鲫鱼皮胶原蛋白的自组装行为和理化性质影响[J]. 食品科学, 2020, 41(19): 98-104.
[14]	侯温甫，岳琪琪，韩千慧，王宏勋，周敏，闵婷，潘思轶. ε-聚赖氨酸对草鱼鱼肉优势腐败菌的抑制作用及其冷藏期间微生物多样性的影响[J]. 食品科学, 2020, 41(17): 223-230.
[15]	李学鹏，刘慈坤，王金厢，周明言，蔺博燕，李文协，朱文慧，励建荣，林洪. 烷过氧自由基氧化对草鱼肌原纤维蛋白热聚集行为的影响[J]. 食品科学, 2020, 41(17): 9-16.

草鱼脆化过程中肌肉胶原蛋白、矿物质含量和脂肪酸组成变化

Changes in Muscle Collagen Content, Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价