南北方养殖不同规格皱纹盘鲍营养成分和呈味物质分析

Analysis of nutrient composition and flavor substances of Haliotis discus hannai cultured in different sizes in north and south places

中文关键词:  皱纹盘鲍  南北接力养殖  北方养殖  南方养殖  规格  营养成分  呈味物质

英文关键词:Haliotis discus hannai  south-north relay culture  northern culture  southern culture  sizes  nutrition composition  flavor substance

中文摘要:

      目的 系统探究养殖模式和规格对鲍营养和呈味成分的影响。方法 选取全年北方养殖、南北接力养殖和全年南方养殖3种模式下小规格、中规格皱纹盘鲍(Haliotis discus hannai), 分别对其基本性状指标(总重、足肌重和壳长等)、营养成分(基本营养成分、脂肪酸和氨基酸)和呈味物质(游离氨基酸、核苷酸、有机酸和甜菜碱)进行测定和分析。结果 小规格南北接力养殖皱纹盘鲍的足肌重[(17.85±0.57) g]、蛋白质[(67.55±5.01) g/100 g]、呈味物质[等效鲜味浓度(equivalent umami concentration, EUC) [(2.06±0.02) g MSG/100 g]、腺苷酸(71.04±8.15) g/100 g和琥珀酸(8.16±0.76) g/100 g]含量均高于小规格全年北方养殖皱纹盘鲍(P<0.05), 但小规格全年北方养殖皱纹盘鲍必需氨基酸总量[(20.12±0.62) g/100 g] (P<0.05)和必需氨基酸指数(essential amino acid index, EAAI)(65.73)高于南北接力和全年南方养殖皱纹盘鲍; 中规格全年北方养殖皱纹盘鲍EUC值[(1.64±0.05) g MSG/100 g]显著高于(P<0.05)中规格南北接力养殖鲍, 但营养方面反之。3种来源的中规格皱纹盘鲍营养成分含量均高于小规格皱纹盘鲍; 除全年北方养殖鲍外, 小规格皱纹盘鲍呈味物质含量均高于中规格鲍。结论 不同养殖模式、规格皱纹盘鲍营养成分和呈味品质均有差异, 全年南方养殖和南北接力养殖鲍营养品质均优于全年北方养殖鲍, 但全年北方养殖鲍呈味品质优于南北接力鲍(小规格除外); 同一来源中规格鲍营养优于小规格鲍, 但小规格鲍呈味品质均优于中规格鲍(全年北方养殖鲍除外)。本研究结果将为皱纹盘鲍养殖、消费、加工及其营养品质评价提供有力数据支撑。

英文摘要:

      Objective To systematically investigate the effects of culture methods and size on the nutritional and flavor components of Haliotis discus hannai. Methods Small-size and medium-size Haliotis discus hannai were selected to be cultured in 3 kinds of modes: North culture all life, south-north relay culture and south culture all life, and their basic trait indices (total weight, muscle weight and shell length), nutrient components (proximate composition, fatty acids and amino acids), and flavor substances (free amino acids, nucleotides, organic acids, and betaine) were determined and analyzed, respectively. Results The content of foot muscle weight [(17.85±0.57) g], protein [(67.55±5.01) g/100 g], flavor presenting substance [equivalent umami concentration (EUC) (2.06±0.02), adenylate (71.04±8.15 g/100 g) and succinic acid (8.16±0.76 g/100 g)] of Haliotis discus hannai with small-size south-north relay culture were higher than those of small-size north cultured all life Haliotis discus hannai (P<0.05); however, the total essential amino acids [(20.12±0.62) g/100 g] (P<0.05) and essential amino acid index (65.73) of small-size north cultured all life Haliotis discus hannai were higher than those of south-north relay and south cultured all life Haliotis discus hannai; the EUC values of medium-sized north cultured all life Haliotis discus hannai (1.63±0.05) were significantly higher (P<0.05) than those of medium-sized south-north relay cultured Haliotis discus hannai, but the reverse was true nutritionally. The nutritional content of medium specification wrinkled Haliotis discus hannai from 3 kinds of sources was higher than that of small specification wrinkled Haliotis discus hannai; except for the north cultured all life Haliotis discus hannai, the content of flavor substances in small-size Haliotis discus hannai was higher than that in medium-size Haliotis discus hannai. Conclusion There are differences in nutrient composition and flavor quality of Haliotis discus hannai in different culturing methods and sizes, and the nutrient quality of south cultured all life Haliotis discus hannai and south-north relay Haliotis discus hannai is better than that of north cultured all life Haliotis discus hannai, but the flavor quality of north cultured all life Haliotis discus hannai is better than that of south-north relay cultured Haliotis discus hannai (except for the small sizes); the nutrition of medium-sized Haliotis discus hannai from the same source is better than that of small-sized Haliotis discus hannai, but the flavor quality of small-sized Haliotis discus hannai is better than that of medium-sized Haliotis discus hannai (except for north cultured all life Haliotis discus hannai). The results of this study will provide strong data support for the culture, consumption, processing and nutritional quality evaluation of Haliotis discus hannai.