2个海域野生三疣梭子蟹肌肉中营养成分比较
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(1.上海海洋大学 水产与生命学院, 上海 201306;2.中国水产科学研究院 农业部水产品质量安全 控制重点实验室, 北京 100141;3.浙江省海洋水产养殖研究所, 浙江 温州 325000)

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Comparison of Muscle Nutritional Composition of Wild Portunus trituberculatus in Two Sea Areas
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(1.College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;2.Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture, Chinese Academy of Fishery Sciences, Beijing 100141, China;3.Zhejiang Mariculture Research Institute, Wenzhou 325000, China)

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    摘要:

    通过分析比较2个不同海域野生三疣梭子蟹(Portunus trituberculatus)肌肉的营养成分,对其营养价值进行综合评价。采用国家标准方法测定肌肉中的水分、灰分、粗蛋白、粗脂肪、脂肪酸、氨基酸、矿物质元素、核苷酸、甜菜碱和胆固醇,根据联合国粮农组织(FAO)标准进行营养品质评价,并针对营养组成、风味物质含量同产地之间的关联进行对比分析。结果表明:2个不同海域的三疣梭子蟹在蛋白质、氨基酸、核苷酸、甜菜碱等营养组成上差异显著。浙江台州海域野生雄蟹肌肉蛋白质含量、必需氨基酸含量和总氨基酸含量均高于山东日照海域野生雄蟹,差异显著(P<0.05);浙江台州海域野生三疣梭子蟹肌肉中肌苷酸含量、甜菜碱含量均显著高于山东日照海域(P<0.05)。研究发现,2个海域野生三疣梭子蟹肌肉中营养成分含量存在一定差异,并对其风味及营养价值产生影响,可能与环境因素、遗传基因、摄食饵料等因素有关。

    Abstract:

    The nutritional value of Portunus trituberculatus in two different sea areas was comprehensively evaluated by analyzing and comparing the muscle nutritional components. The water content, ash, crude protein, crude fat, fatty acid, amino acid, mineral element, nucleotide, betaine and cholesterol in muscle were determined by the national standard method. Nutritive quality evaluation was conducted according to the Food and Agricultural Organization (FAO) standards, and the correlation between nutrient composition, flavor content and production place was compared and analyzed. The results showed that there were significant differences in protein, amino acid, nucleotide, and betaine in two different sea areas. The contents of muscle protein, essential amino acids and total amino acids of wild male swimming crabs in Taizhou, Zhejiang were significantly higher than those in Rizhao, Shandong (P<0.05). The muscle contents of inosine acid and betaine of wild swimming crabs in Taizhou, Zhejiang were significantly higher than those in Rizhao, Shandong (P<0.05). There were some differences in muscle nutritional components and affected flavor and nutritional value of crabs from two different sea areas, which might be related to environmental factors, genetic factors and food intake.

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郭亚男,胡园,韩刚,肖国强,穆迎春,宋金龙,王潇,孟娣.2个海域野生三疣梭子蟹肌肉中营养成分比较[J].食品科学技术学报,2021,39(2):73-82.

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  • 收稿日期:2019-09-11
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  • 在线发布日期: 2021-04-01
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