食品科学 ›› 2017, Vol. 38 ›› Issue (20): 119-124.doi: 10.7506/spkx1002-6630-201720017

• 成分分析 • 上一篇    下一篇

大鲵汤加工过程中营养品质变化规律

倪冬冬,李洪军,贺稚非,张东,邓大川   

  1. (1.西南大学食品科学学院,重庆 400715;2.重庆市特色食品工程技术研究中心,重庆 400715)
  • 出版日期:2017-10-25 发布日期:2017-09-29
  • 基金资助:
    国家兔产业技术体系肉加工与综合利用项目(CARS-44-D-1);公益性行业(农业)科研专项(201303144); 重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001); 火锅主菜毛肚精深加工关键技术与产业化示范项目(cstc2015jcsf-nycgzhA0087)

Changes in Nutritional Quality during Processing of Giant Salamander Soup

NI Dongdong, LI Hongjun, HE Zhifei, ZHANG Dong, DENG Dachuan   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)
  • Online:2017-10-25 Published:2017-09-29

摘要: 分析大鲵汤加工过程中营养品质的变化规律。测定5?个不同熬煮时间(30、60、90、120、150?min)条件下大鲵汤的一系列营养指标,包括可溶性蛋白质含量、粗脂肪含量、可溶性固形物含量、肌苷酸含量、定性定量脂肪酸组成和游离氨基酸组成。结果表明:大鲵汤中可溶性固形物与可溶性蛋白质含量在30~60?min间显著增加,在60~120?min间趋于平衡,在120?min后显著增加;肌苷酸含量随熬煮时间延长而增加;测得以棕榈酸、十六烯酸、油酸、亚油酸、花生四烯酸和二十四碳烯酸为主的16?种脂肪酸,且饱和脂肪酸和多不饱和脂肪酸比值(saturated fatty acids/polyunsaturated fatty acids,SFA/PUFA)呈现出先减小后增大的趋势,在60 min时粗脂肪含量和脂肪酸含量适宜,且SFA/PUFA值最佳为1.37;大鲵汤中总氨基酸含量、必需氨基酸含量、鲜味氨基酸含量、必需氨基酸与非必需氨基酸比值(essential amino acid/non-essential amino acid,EAA/NEAA),随熬煮时间的延长先上升后下降,在60?min时达到峰值,总氨基酸含量为239.529?mg/100?g,EAA/NEAA值为0.858。在传统的常压熬煮条件下,熬煮时间为60?min时大鲵汤营养品质好,此时汤中脂肪含量适宜且SFA/PUFA值最佳,氨基酸含量最高。

关键词: 大鲵汤, 营养品质, 脂肪酸组成, 氨基酸组成

Abstract: This study aimed to evaluate the changes in nutritional quality during the processing of giant salamander soup. At five different lengths of cooking times (30, 60, 90, 120, and 150 min), the nutritional indexes including soluble solids content, soluble protein content, crude fat content, inosine monophosphate content, fatty acid and amino acid composition were analyzed. The results showed that the contents of soluble solids and soluble protein in giant salamander soup increased significantly from 30 to 60 min, tended to be stable during the following 60 min, and then significantly increased again from 120 min onward; inosine monophosphate content was increased during the whole cooking period of 150 min. A total of 16 fatty acid were detected from giant salamander soup, the predominant ones being palmitic, palmitoleate, oleic acid, linoleate acid, cis-5,8,11,14-eicosatetraenoic and nervonate; the ratio of saturated fatty acids to polyunsaturated fatty acids (SFA/PUFA) decreased at first and then increased, and desired contents of crude fat and fatty acids were obtained at 60 min, together with the lowest SFA/PUFA ratio (1.37). The contents of total amino acids, essential amino acids and umami amino acids and the ratio of essential to non-essential amino acids first increased with cooking time until reaching a peak at 60 min (239.529 mg/100 g total amino acid content, 0.858 EAA/NEAA ratio), and then decreased. In conclusion, giant salamander soup cooked for 60 min under atmospheric pressure condition had a better nutritional quality as indicated by the highest amino acid content, the best SFA/PUFA ratio and a desired fat content.

Key words: giant salamander soup, nutritional quality, fatty acid composition, amino acid composition

中图分类号: