金枪鱼头汤中脂肪酸组成、维生素E含量分析及微观形貌观察

采用两种不同方式熬煮金枪鱼头分别得到金枪鱼头清汤和白汤。在分析两种熬煮条件下鱼头汤的脂肪酸组成及维生素E含量变化的基础上,探究鱼头汤熬煮过程中微观形貌的变化。结果表明:金枪鱼头熬煮的清汤和白汤中脂肪酸种类一致,都为22种。在鱼水比1∶8(m/m),熬煮时间为150 min时,鱼头汤中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸及维生素E的含量达到最大,且白汤大于清汤。利用马尔文激光粒度分析仪测定微滤和超滤处理后的清汤和白汤中颗粒的平均粒径,发现两种汤中颗粒的平均粒径显著变小(P0.05),但颗粒之间会发生重聚形成较大的颗粒。采用倒置光学显微镜观察可见,鱼头汤中存在大量大小不一、形状为球形、分散性良好的微纳米颗粒。

Fatty acid composition,vitamin E and microscopic morphology of tuna (Thunnus obesus) head soup

The broth and pan-fried soup(PFS)of tuna (Thunnus obesus)head were stewed by two different methods. Fatty acid compositions and vitamin E (V_E) contents of two different tuna head soups were analyzed and its microscopic morphology were observed during the cooking process. The results showed that there were 22 kinds of fatty acids both in the broth and PFS. The proportion of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and V_E reached the maximum with the condition of fish to water ratio of 1:8(m/m), boiled for 150 min, and the contents in the PFS were higher than those in the broth.The average particles size of the micro/nano-size particle in broth and PFS after microfiltration and ultrafiltration treatment was measured by Malvern laser particle size analyzer, and it was found that the average particle size of the two kinds of soup was significantly smaller (P<0.05), but re-aggregation occurs to form larger particles. Observed under Inverted microscopy microscope, the particles were found to be unequal-sized spherical, with wide size distribution and good dispersion.This paper provides a research basis for the transfer of nutrients into the soup during the cooking process. Furthermore, it provides theoretical basis for the production of high-quality fish soup.