8个市售品牌预制烤鱼营养成分及品质分析

Analysis of nutritional components and quality of 8 commercially available brands of ready-to-cook grilled fish products

中文关键词:  市售品牌  预制烤鱼  营养成分  品质特性

英文关键词:commercially available brands  ready-to-cook grilled fish  nutritional composition  quality characteristics

中文摘要:

      目的 系统评价不同品牌市售预制烤鱼营养成分和品质特性。方法 采集8个品牌的预制烤鱼, 检测基本组成、氨基酸、脂肪酸、感官评价、总挥发性盐基氮(total volatile basic nitrogen, TVB-N)、硫代巴比妥酸值(thiobarbituric acid reactive substances, TBARs)、色度、剪切力、持水等指标的变化。结果 8个品牌烤鱼的水分含量、粗蛋白质、粗脂肪和灰分含量存在显著差异(P<0.05)。烤鱼的氨基酸组成一致, 必需氨基酸(essential amino acids, EAA)/总氨基酸(total amino acids, TAA)为0.45, EAA/非必需氨基酸(non-essential amino acids, NEAA)在0.81~0.83之间, 符合优质蛋白质标准。烤鱼中不饱和脂肪酸(unsaturated fatty acid, UFA)占总脂肪酸的78%, 其中油酸和亚油酸含量较高。品质特性方面, HY-1~HY-4综合感官评分优于HY-5~HY-8。3个月样品TVB-N (5~8 mg/100 g)、TBARs (<2.2 mg/kg)值均低于限值, 表明产品新鲜度良好且符合安全标准。不同品牌间烤鱼色度、剪切力及持水性等差异显著(P<0.05), 这与原料以及加工工艺参数相关。低场核磁结果显示不同品牌间不易流动水和自由水含量差别明显。烤鱼的氮氧化合物、甲基类、硫化物、醇类、醛酮类和有机硫化物的响应值较高, 并且主成分相似。结论 8个品牌的预制烤鱼均保持较好营养价值、新鲜度与食用安全性, 但品牌间原料与加工工艺不同使得烤鱼存在显著差异。本研究旨在科学评价市售预制烤鱼的综合品质, 探明预制烤鱼的现状与挑战, 为推进预制烤鱼产业的高质量发展提供科学依据。

英文摘要:

      Objective To systematically evaluate the nutritional composition and quality characteristics of different commercially available brands of ready-to-cook grilled fish. Methods Ready-to-cook grilled fish samples from 8 different brands were collected, and variations in indicators including basic composition, amino acids, fatty acids, sensory evaluation, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), color, shear force and water-holding capacity were analyzed. Results There were significant differences in the moisture, crude protein, crude fat and ash content among the 8 brands of grilled fish (P<0.05). The amino acid composition of roasted fish was consistent, with essential amino acids (EAA)/total amino acids (TAA) at 0.45, and EAA/non-essential amino acids (NEAA) ranging from 0.81 to 0.83. This met the standard for high-quality protein. The ready-to-cook grilled fish contained unsaturated fatty acids (UFA) accounting for 78% of the total fatty acids, content of oleic acid and linoleic acid was relatively high. Regarding quality characteristics, the comprehensive sensory scores of HY-1 to HY-4 were superior to those of HY-5 to HY-8. The TVB-N (5–8 mg/100 g) and TBARs (<2.2 mg/kg) of the 3-month stored samples were all well below the established limits, indicating good freshness and compliance with safety standards. Significant differences in color, shear force and water-holding capacity were observed among the ready-to-cook grilled fish products from different brands (P<0.05), which could be attributed to variations in raw materials and processing parameters. The results of low-field nuclear magnetic resonance indicated that there were significant differences in the content of immobilized water and free water among different brands. The grilled fish samples exhibited pronounced signals for nitrogen oxides, methyl compounds, sulfides, alcohols, aldehydes/ketones and organosulfur compounds, along with analogous principal component profiles. Conclusion The 8 brands of ready-to-cook grilled fish maintain well-preserved nutritional value, freshness and edible safety, while variations in raw materials and processing techniques among different brands give rise to significant product differences. This study aims to scientifically evaluate the overall quality of commercially available ready-to-cook grilled fish, clarify the current situation and challenges of ready-to-cook grilled fish, and provide a scientific basis for promoting the high-quality development of the ready-to-cook grilled fish industry.