肉类研究2025，Vol.39Issue(11)：9-15,7.DOI:10.7506/rlyj1001-8123-20250223-052
3种小型金枪鱼肌肉营养成分及品质特性
Nutrient Composition and Quality Properties of the Muscles of Three Small-Sized Species of Tuna
摘要
Abstract
To investigate the differences in the nutritional composition and quality characteristics of tuna muscle among three small-sized species:skipjack,bonito and little tunny,commonly marketed in China,this study determined the basic nutrients,amino acid and fatty acid compositions,textural properties,color,and volatile flavor composition of tuna muscle.The results showed that the moisture contents of the three tuna species ranged from 71.95%to 75.46%,the crude fat contents from 0.24%to 0.88%,the ash contents were about 2%,and the protein contents ranged from 19.29%to 22.37%;significant inter-species differences were found only in protein contents.A total of 18 amino acids and 37 fatty acids were detected,and all three species showed well-balanced nutrient composition as important sources of high-quality protein and fatty acids.In addition,the hardness of raw flesh of little tunny was significantly higher than that of skipjack and bonito tuna,and the hardness,chewiness,and gumminess of cooked bonito tuna were the highest,whereas the flesh of skipjack tuna had the highest elasticity,moderate hardness,and the best texture characteristics.There was a significant difference in the color difference of white muscle between bonito and little tunny(P<0.05),while no significant difference was found between skipjack and the other species;the dark meat of bonito tuna had the highest redness value,which was consistent with the visual appearance.A total of 34 volatile flavor compounds were detected,and the volatile flavor substances in the muscle of little tunny differed significantly from those in the other species.n-Pentanal,hexanal,and heptanal may contribute to the strong fishy flavor of these three tuna species.关键词
小型金枪鱼/营养组成/营养评价/质构/风味Key words
small-sized tuna/nutrient composition/nutritional evaluation/texture/flavor分类
轻工纺织引用本文复制引用
田晟萌,于刚,马振华,薛勇,薛长湖..3种小型金枪鱼肌肉营养成分及品质特性[J].肉类研究,2025,39(11):9-15,7.基金项目
三亚崖州湾科技城科技专项资助项目(SKJC-2023-01-001) （SKJC-2023-01-001）
