广东海洋大学学报2025，Vol.45Issue(2)：59-68,10.DOI:10.3969/j.issn.1673-9159.2025.02.008
鲟鱼不同部位营养组成比较
Comparative Analysis of Nutritional Composition of Different Parts of Sturgeon
摘要
Abstract
[Objective]In order to study the differences in nutritional composition among different parts of sturgeon(Acipenser)to provide reference for the high-value utilization of sturgeon.[Methods]Five tissue parts of sturgeon meat,skin,bladder,head and bone were selected to determine the basic nutrient composition,mineral,amino acid and fatty acid composition,the protein digestibility in vitro and the digestive antioxidant,and the differences in the nutritional components of sturgeon were analyzed.[Results and Conclusion]The results showed significant differences in the nutritional composition of various parts of sturgeon.The protein mass fraction was highest in the skin at 54.000%,while the fat mass fraction was highest in the meat at 8.967%.The sodium mass fraction in the skin reached the highest level at 1 195.504 mg/kg,and the magnesium and calcium contents were relatively high in the head.A total of 23 fatty acids were identified,with the bladder showing the highest DHA+EPA mass fraction at 0.204%.Seventeen amino acids were detected,including 7 essential amino acids,2 semi-essential amino acids,and 8 non-essential amino acids.The w(EAA)/w(TAA)ratios of the meat and head exceeded 40%.Amino acid score(AAS)results all above 1 indicating that except for the bladder,the essential amino acid contents in the meat,skin,head,and bones of sturgeon exceeded the recommended values,highlighting their superior nutritional quality.Principal component and cluster analyses revealed that the muscle and swim bladder have similar fatty acid compositions,while the skin shows distinct differences in nutritional composition compared to other parts.The bones and swim bladder share similarities in mineral and amino acid profiles,whereas the head and muscle are similar in amino acid composition.In vitro digestion experiments showed that the skin exhibited outstanding performance in protein digestibility and antioxidant activity.In conclusion,sturgeon is rich in nutrients,with a balanced composition of amino acids and fatty acids,making it an excellent food source.关键词
鲟/不同部位/营养价值/蛋白质体外消化率/抗氧化性Key words
sturgeon/different parts/nutritional value/protein in vitro digestibility/antioxidant activity分类
水产学引用本文复制引用
蒲志盈,龙康源,尤娟,廖涛,刘茹,尹涛..鲟鱼不同部位营养组成比较[J].广东海洋大学学报,2025,45(2):59-68,10.基金项目
湖北省重点研发计划(2022BBA0011) （2022BBA0011）
