大西洋鲑、三倍体虹鳟和金鳟的肌肉营养成分与品质特性

为了解大西洋鲑(Salmo salar)、三倍体虹鳟(Oncorhynchus mykiss)、金鳟(Oncorhynchus mykiss)3种鱼肌肉营养成分和品质特性,利用生化分析、物性分析方法分析3种鱼肌肉的营养成分、氨基酸和脂肪酸组成、肉色、系水力和质构特性。结果表明,大西洋鲑、三倍体虹鳟、金鳟肌肉的水分质量分数分别为62.91%、67.15%、73.02%,粗蛋白质量分数分别为22.39%、21.03%、22.11%,粗脂肪质量分数分别为14.64%、17.16%、5.11%。3种鱼肌肉的滴水损失、黄色值(b~*)、羟脯氨酸含量、内聚性均显著不差异(P0.05)。3种鱼肌肉的硬度和咀嚼性由低到高依次为大西洋鲑、三倍体虹鳟、金鳟,而pH值的结果则与之相反(P0.05)。大西洋鲑和三倍体虹鳟肌肉的灰分、解冻损失、蒸煮损失、回复性、弹性和红色值(a~*)差异不显著(P0.05),但灰分、蒸煮损失、回复性均小于金鳟肌肉的对应指标(P0.05),弹性和红色值(a~*)则均大于金鳟肌肉的对应指标(P0.05)。大西洋鲑、三倍体虹鳟、金鳟肌肉中必需氨基酸含量占氨基酸总量分别为42.28%、41.84%、41.63%(质量分数),必需氨基酸/非必需氨基酸(EAA/NEAA)比值分别为73.25%、71.94%、71.32%,均符合联合国粮农组织/世界卫生组织(FAO/WHO)对优质蛋白质的评价标准;3种鱼肌肉中均检测到22种脂肪酸,组成丰富,其中不饱和脂肪酸含量较高。综上所述,3种鱼的肌肉都是符合人体营养需求的优质水产品,其中大西洋鲑和三倍体虹鳟肉质接近,且都优于金鳟的肉质。

Nutrient components and texture profiles in the flesh of Atlantic salmon, triploid rainbow trout, and golden trout

With the improvement of people''s living standards, fish has become more popular as a high-protein, low-fat food. As cold-water fish, salmon and trout have gradually attracted people''s attention owing to their taste and nutritive value. Atlantic salmon (Salmo salar), triploid rainbow trout (Oncorhynchus mykiss), and golden trout (Oncorhynchus mykiss) are three common species of culture, but the differences concerning the flesh quality need further study. To evaluate the flesh quality of the three species, the texture characteristics and pH value of the flesh were analyzed. The crude protein, crude fat, ash, and moisture of the flesh were assayed using biochemical analysis methods. The muscular texture profile parameters were analyzed using a texture analyzer. The results showed that the moisture content in the flesh of the Atlantic salmon, triploid rainbow trout, and golden trout was 62.91%, 67.15%, and 73.02%, respectively. The crude protein content was 22.39%, 21.03%, and 22.11%, respectively. The crude fat content was 14.64%, 17.16%, and 5.11%, respectively. Finally, the collagen content was 0.4986%, 0.4583%, and 0.5626%, respectively. The results showed that the flesh of Atlantic salmon, triploid rainbow trout, and golden trout has high protein, low fat, and low collagen. There were no significant differences in terms of the drip loss, b^* value and cohesiveness among the three species (P>0.05). The hardness and chewiness of the three species were in the order of:Atlantic salmon < triploid rainbow trout < golden trout. Whilst the pH value showed the opposite results (P<0.05). There were no significant differences in terms of the ash, thaw loss, cooking loss, resilience, springiness, and a^* value between the Atlantic salmon and triploid rainbow trout (P>0.05). However, the ash, cooking loss, and resilience of the Atlantic salmon and triploid rainbow trout were less than those of the golden trout (P<0.05), while the springiness and a^* value were higher than those of the golden trout (P<0.05). The essential amino acids/total amino acids (EAA/TAA) value in the flesh of the Atlantic salmon, triploid rainbow trout, and golden trout was 42.28%, 41.84%, and 41.63%, respectively. The essential amino acids/non-essential amino acids (EAA/NEAA) value was 73.25%, 71.94%, and 71.32%, respectively. Additionally, both of these were in accordance with the FAO/WHO evaluation standards. Moreover, 22 fatty acids were detected, of which most were unsaturated. The total DHA and EPA content was 6.70%, 6.91%, and 8.95%, respectively, showing that triploid rainbow trout and golden trout are superior to Atlantic salmon in terms of the fatty acid composition. In general, these results showed that Atlantic salmon and triploid rainbow trout have a similar flesh quality and are superior to golden trout. In addition, this study provides basic scientific data for the flesh quality of these fish.