工厂化养殖仿刺参营养品质分析与评价

为了更好地了解工厂化养殖仿刺参的营养成分和品质,本研究采用国标等方法,分别对工厂化养殖、池塘养殖、底播自然生长和海捕野生仿刺参的各项营养成分进行了分析和评价。结果显示,工厂化养殖仿刺参出皮率为62.7%~65.8%,煮后出皮率为24.8%~31.1%,显著高于其他来源仿刺参。工厂化养殖仿刺参的必需氨基酸/非必需氨基酸为0.46~0.50,氨基酸营养价值平均得分为87.89~90.42,均高于其他来源仿刺参,说明其氨基酸营养价值水平较高。在其他营养成分方面,工厂化养殖仿刺参与池塘养殖仿刺参较为相近。自然环境生长仿刺参由于摄食来源广泛、生长周期较长,其蛋白质与脂肪水平普遍高于其他来源仿刺参。综合分析认为,工厂化养殖仿刺参的营养价值与池塘养殖仿刺参相近,在出皮率和氨基酸营养水平上优于池塘养殖和自然环境生长仿刺参,说明工厂化养殖仿刺参具有较好的品质和营养价值。

Analysis and appraisement of nutrient quality for sea cucumber Apostichopus japonicus in industrial culture

Sea cucumber Apostichopus japonicus belongs to Echinodermata, Holothuroidea, Aspidochirotida, anepibenthic, temperate species, which is an important fishery resource in many countries. A. japonicus culture is the major aquaculture industry in China, accounting for, in 2013, approximately 190 thousand tons of the production and 1.2 billion dollars of the profit, respectively. Pond culture mode of A. japonicus has been developed for many years in Liaoning and Shandong province. However, as the expansion of pond culture, the abuses have been emerged, such as geographical limitations, environmental disruption, food safety problem and high environmental risk. Industrial culture of A. japonicus is a newly-developed culture mode, which has been the transformation and upgrading of traditional pond culture mode, with characteristics such as high-efficiency, controllable and environmental. With this method, A. japonicus can be cultured indoors, under controllable conditions and with higher yield. However, little is known about the nutrient compositions for A. japonicus in industrial culture. Thus, additional information on and a greater understanding of the nutrient quality of A. japonicus in industrial culture are necessary. For a better understanding of that, the nutrient compositions have been investigated, in this study, in different sample resources including samples in industrial culture, samples in pond culture, samples in bottom sowing culture and wild samples. The results showed that, the body wall production of A. japonicus in I1, I2, P, N and M were 62.7, 65.8, 55.4, 57.0 and 57.3%, respectively. The body wall production after cooking in I1, I2, P, N and M were 31.1, 24.8, 16.1, 21.3 and 19.2%, respectively. The body wall production in I1 and I2 were higher than those in P, N and M, with no significantly differences. The body wall production after cooking in I1 was significantly higher than those in the other treatments. The body wall production after cooking in I2 was significantly higher that those in P and M. The body wall production after cooking in P was significantly lower than those in the other treatments. There were no significantly differences in water, fat, energy and sodium among all treatments. The protein content in N and M were significantly higher than those in I1, I2 and P. The carbohydrate content in I1 and I2 were significantly higher than those in N. The total amino acid content in I1, I2, P, N and M were 2.51, 2.77, 2.70, 4.21 and 3.65 g/100g, respectively. The essential amino acid content in I1, I2, P, N and M were 0.84, 0.87, 0.83, 1.14 and 1.06 g/100g, respectively. The highest level of essential amino acid/ non-essential amino acid was found in I1, which is 0.50. The lowest level of that was found in N, which is 0.37. Among delicious amino acid in all treatments, the content of sweet amino acid, bitter amino acid, acerbic amino acid and fresh amino acid were 1.27~2.41, 0.81~1.17, 0.54~0.99 and 0.50~0.94 g/100g, respectively. The ASS amino acid score in I1, I2, P, N and M were 87.89, 90.42, 85.61, 75.89 and 82.37, respectively. The ASS amino acid score in I1 and I2 were relatively higher than those in P, N and M. The ratio of saturated fatty acids/ unsaturated fatty acids in all treatments were 0.86~1.76:1. The functional unsaturated fatty acids, such as C20:4N6, C20:5N3 and C22:6N3, in N were significantly higher than those in the other treatments. Saponin content in N was 0.110 g/100g, which significantly higher than those in the other treatments. Niacin and cholesterol were not detected in the samples of this study. The results indicated that, A. japonicus from different resources are similar in nutrient compositions, with high nutritional value. Whereas, some differences were also found among them. Based on the better performance of body wall production and body wall production after cooking in I1 and I2, A. japonicus in industrial culture is expected to possess better economic value than those from the other resources. A. japonicus in I1 and I2 with higher ASS amino acid score indicates that A. japonicus in industrial culture, in amino acid evaluating, has better nutritional value than those from the other resources. Meanwhile, A. japonicus in bottom sowing culture and wild individuals were found to possess higher level of protein and fat, possibly due to wild food resources and long growth period. Taken together, A. japonicus in industrial culture is considered to have good performance in nutritional quality and value.