摘要
为比较不同市售即食海参产品品质,本文以 4种来源于大连和福建的常见海参产品(高水分大连即食海参HW-DLS、调味低水分大连即食海参FLW-DLS、低水分大连即食海参LW-DLS、高水分福建即食海参HW-FJS)为研究对象,测定分析其感官、质构、营养及功能性成分、体外可消化性,并采用主成分分析法进行营养品质综合评价.结果表明,海参产品色泽均较好,但FLW-DLS感官评价的口感更佳;4组海参样品在硬度、弹性、内聚性及咀嚼性方面具有差异;FLW-DLS组的灰分、总糖和盐分含量分别为 2.16%、1.7%和 1.3%,均显著高于其它海参(P＜0.05);FLW-DLS和LW-DLS组的粗蛋白含量高于其他海参;4组海参产品均具有较优氨基酸、脂肪酸组成及良好的动脉粥样硬化(AI)和血栓形成(TI)指数;FLW-DLS和 LW-DLS皂苷含量(8.64 mg/kg、8.49 mg/kg)均显著性较高(P＜0.05),且前者的牛磺酸含量为 2.28 mg/100 g显著性高于其它 3组(P＜0.05);FLW-DLS组海参经体外消化后,上清蛋白含量为 33.58 g/100 g,高于其它 3组,具有较好的生物可利用性.基于营养指标进行主成分分析显示,4组海参产品的营养组成差异明显,营养价值评分由高到低依次为 FLW-DLS˃HW-FJS˃LW-DLS˃HW-DLS.4种市售即食海参产品营养种类齐全,水发程度低且调味的产品相较其他 3种更能有效保持海参中的营养价值和口感.
Abstract
This work aimed to explore the difference of quality among commercial ready-to-eat sea cucumber products.The sensory,texture,chemical composition,nutritional quality and digestibility of four common commercial sea cucumber from Dalian(sea cucumber with high moisture content(HW-DLS),seasoned sea cucumber with low moisture content(FLW-DLS),sea cucumber with low moisture content(LW-DLS))or Fujian(sea cucumber with high moisture content(HW-FJS))were determined.Furthermore,principal component analysis(PCA)was applied to evaluate comprehensive quality of products.The results from sensory analysis revealed that the colour appearance of all sample were good.FLW-DLS had the most acceptable taste characteristics.There was a difference of texture characteristics in samples.The ash,total carbo-hydrate,and salt contents of FLW-DLS were significantly higher than those of other sea cucumbers(P＜0.05),with 2.16%,1.7%,and 1.3%,respectively.Protein content of FLW-DLS and LW-DLS was higher than that of other sea cucumbers.In addition,all sea cucumber samples had the recommended essential amino acid/total amino acid,lysine/arginine,and n-6/n-3 ratio for good health status of humans and very low level of atherogenic and thrombogenic indices.FLW-DLS and LW-DLS showed a significantly higher content in saponins with 8.64 mg/kg and 8.49 mg/kg,respectively.The highest content of taurine and protein in in vitro digestion supernatant was also found in FLW-DLS with 2.28 mg/100 g and 33.58 g/100 g.Moreover,principal component analysis based on nutritional indicators showed significant differences in nutritional composition of samples,the nutritional value from high to low followed by FLW-DLS,HW-FJS,LW-DLS and HW-DLS.In conclusion,the commercial ready-to-eat sea cucumber products had a nutritional value perfectly compatible with nutritious and healthy diets.The seasoned sea cucumber with low moisture content possessed higher nutritional values and better taste characteristics than other sea cucumber products.
基金项目
辽宁省旅顺区特色水产品高值化加工科技特派团项目(2022JH5/10400016)
辽宁省自然科学基金(2022-BS-270)
中央财政对辽宁渔业补助项目(2023)()
国家科技期刊平台
NSTL
万方数据